Barilla has launched a legume pasta range made of only one simple ingredient – either 100% Red Lentil Flour or 100% Chickpea Flour. Both variants are high in protein and fibre, are gluten-free, and have the taste and texture expected from Italy’s number one pasta brand.
Following the same traditional pasta processes that Barilla has used for 140 years, the new legume pasta range has a delicious yet mild flavour and perfectly holds its ‘al dente’ texture. Just like regular pasta, it pairs well with all meats, vegetables and sauces.
Nutritionist Mirna Sabbagh said Barilla is doing the right thing by taking the great health profile of legumes to provide another option for the UAE’s increasingly health-conscious market.
“We’re seeing a growing trend towards higher protein plant-based foods, especially those with added health benefits. Legumes are a nutritious, plant-based and gluten-free powerhouse, loaded with protein to help you stay fuller for longer and fibre for a healthy gut. They also offer a great way to boost your daily serving of vegetables and pulses,” said Mirna, a licensed nutritionist (dietitian), breastfeeding expert (IBCLC) and prominent media commentator.
Leading food editor and cookbook author Dalia Dogmoch, who supports the growing shift towards consuming more vegetables in our diets, agrees: “These clever and delicious chickpea and red lentil pastas are a great way to add more plant-based foods to your everyday meals.”
Barilla Africa and Middle East Head of Marketing Karim Amer, said the company is proud to be launching the legume pasta range in the UAE that perfectly aligns with its ‘Good For You, Good for the Planet’ way of doing business.
“At Barilla, we are always seeking ways to help people adopt healthier lifestyles and provide sustainable and environmentally-friendly food choices that don’t compromise on taste.
“All our products are also inspired by the Italian lifestyle and Mediterranean way of eating, and legumes are a central part of this philosophy.
“Our pasta process is incredibly simple – in this case, the legume flour is mixed with water and kneaded for several minutes, before the dough is pressed and shaped into Casarecce, Penne and Fusilli. We also use sustainably sourced materials in our packaging, making our pasta range 100% recyclable,” said Karim.
Barilla’s new Chickpea Casarecce, Red Lentil Penne and Red Lentil Fusilli are now available nationally in hyper and super markets.
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