I am completely on the sprouted, flourless bread train. I love it. However, the sprouted pasta was kinda creeping me out. Still, I couldn’t resist trying it so I bought a bag and hoped for the best.
Here is a photo of the pasta before it was cooked:
Here is a photo of the pasta after it was cooked:
(btw, sprouted pasta cooks in just 6-8 minutes!)
The thickness of the pasta reminded me of “egg noodles” so I whipped up a healthy vegan stroganoff to go with it. The stroganoff recipe is in my e-cookbook, Pudge Free Holidays.
Scott added beefy seitan to his:
{ 15 comments… read them below or add one }
Looks delish!
Wow that looks awesome.
Could you clarify what is going on with the sprouted pasta? What are its ingredients? Does sprouted mean it’s raw? If that’s the case then I guess it becomes non-raw when you cook it?
I saw these noodles at Trader Joe’s and thought they looked pretty good, but refrained from buying them… Do you ultimately think it was a worthwhile purchase?
Thanks Aimee!
Alec, sprouted pasta is similar to sprouted bread. It is naturally “low carb” and “low GI” — they’re flourless and made completely from sprouted grains (which is arguably more nutritious). Quoting wikipedia: Sprouted bread is a form of bread made from whole grains that have been allowed to germinate (sprout).
Here is Ezekiel’s explanation of sprouted pasta: Its made from freshly sprouted certified organically grown live grains. Sprouting is the only way to release all of the vital nutrients stored in whole grains. We add just the right amount of water to healthy whole organically grown grains which are already bursting with nutrients. Beneficial enzymes are activated which cause the grains to sprout and become a living food. This process increases valuable nutrients and causes a natural change that promotes more efficient assimilation of the protein and carbohydrates.
I don’t have the package anymore (I bought mine at Trader Joes, it was their brand) but these are the ingredients in Ezekiel’s sprouted pasta, which is similar: Organic Sprouted Whole Grain Wheat, Organic Sprouted Whole Grain Barley, Organic Sprouted Whole Grain Millet, Organic Whole Lentils, Organic Sprouted Whole Soybeans, Organic Sprouted Whole Grain Spelt.
I’m not the most informed person on the raw diet lifestyle, but I was curious and asked Google. I learned that “sprouted” just indicates that the grain or legume was sprouted; it doesn’t mean its raw. A sprouted food could be raw though… such as bean sprouts, which eaten uncooked are raw.
However, according to a few raw question boards/forums, I learned that sprouted pasta and sprouted bread are not raw, but some raw foodies described them as being “close.” Thought I did read with a dehydrator, one can make truly raw ‘bread.’
In any event, even if the noodles were raw (and I don’t think they are), once you boil them they are definitely not raw… I wish I knew more about the raw diet to help!
If you are looking to eat raw pasta, however, when I make “raw pasta” dishes I always use zucchini strips as the pasta… it’s always good.
Hannah, I liked them — if you like thick noodles that are a little doughy (the way fresh pasta can be doughy) then you should try them. Scott didn’t like them but he’s very weird and picky about pasta… but I will eat them again… with marinara!
Linds — looks like it turned out well!!
And Alec, yup, Lindsay is right (as usual). Sprouted products aren’t raw, per se, but they have more of the health benefits we associate with raw foods (more enzymes available, more of the benefits of whole foods). And it’s totally possible to make raw bread with a dehydrator. It turns out really nicely — more “cracker” like than bready, but still good. If you don’t have a dehydrator, though, sprouted products are a really good step.
Gorgeous!
I can’t wait to try sprouted noodles! (and your topping looks tops!)
Hmm, that looks like Trader Joe’s to me! Those are the noodles I use in the Veganomicon Chickpea Noodle soup. The first time I made the soup, I didn’t have the called-for soba on hand and I used these as a replacement. Perfection!
Lindsay! Why must you torture us so?!
They look totally UNcreepy when cooked! YUMMERS.
LOVE those noodles!! i buy them at trader joe’s all the time, i think they’re great! that stroganoff looks delicious also, can’t wait for your book!
Those noodles look delish and I must say I love the idea of a mushroom stroganoff. I mean - what is stroganoff actually but mushrooms?
Nikki, stroganoff is traditionally made with beef strips, fats, oils, egg noodles, cream and beef broth… I made it vegetarian and healthy by using mushrooms, carrots and veg broth instead.
Is this Lindsay who just left the Daily Journal?
If so, I write for the paper and I run the veggie blog Hot Knives. Sorry you felt you had to leave based the insane internet filter blocking vegan sites.
If not, well disregard this.
Hi Lindsay ~ We make the sprouted wheat pasta you’re featuring! It’s so nice to read the many positive comments and we are glad you tried it even though it looked a bit ‘creepy’ at first. True, it is not a traditional Italian-style pasta, but as you discovered it’s healthy and delicious with a variety of toppings. You did a great job with your sprouted wheat description too. The wheat berries are sprouted overnight and delivered to us early the next morning when we process them immediately into the pasta. We slow-dry the pasta overnight for 16 hours and it is often shipped the very next day. Can’t get much fresher than that in a dried pasta!
Glad you trusted Trader Joe’s and tried the sprouted wheat pasta. TJ’s insists on very high standards for their products and we are honored to be one of their vendors.
From the Pasta Sonoma team to all the Happy Herbivore friends: Viva la pasta and buon appetito!