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Pasta, Made of Corn?

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    Thanks for reading Vegetarian Frugal Housewife!

So today was my first try of corn pasta. The last attempt at non-wheat pasta was disastrous and, well, disgusting.

That was back in May and I will not be buying that Bionaturae wheat-free variety again. It was a mixed flour pasta with soy, rice and potato and the result was a rather slimy, not-very-pasta-like pile of stuff.

Corn Pasta

Tonight we had corn pasta by DeBoles along with regular Prego spaghetti sauce and Nate’s Zesty Italian meatless meatballs.

The corn pasta was wonderful! It was a yellowy color but tasted exactly like regular pasta and, though it took a bit longer to boil and made the water an interesting cloudy white, it came out the exact same texture that one would expect of wheat-based pasta.

Quite groovy I say!

Having been a vegetarian for a only a short time now, I was also pleasantly surprised at the quality of the meatballs. Very meaty in flavor and relatively natural in ingredients.

I will be attempting a veggie meatloaf soon and hope that it comes out half as good as those frozen meatless meatballs that we picked up in the Stop-n-Shop natural foods section.

  • amanda

    the only wf pasta that i have found to be tolerable is the tinkyada brand. it’s brown rice pasta and quite delicious. the fusilli is fantastic for noodle soups. the only down-side is you don’t want to cook more than you’ll eat in one sitting (unless it’s in soup).