Legume Pasta

Legume pasta is made from flour milled from pulses such as lentils, chickpeas, or black beans. It has become a popular alternative to traditional wheat pasta, particularly for those looking for more protein or following a gluten-free diet.

The texture is slightly different from wheat pasta — typically firmer and a touch grainier — and it carries a subtle earthy flavour from the legume base. It works best with robust sauces that complement its nuttier character, such as pesto, bolognese, or garlic and olive oil.

Legume pasta is widely available in Australian supermarkets in shapes like penne, spirals, and spaghetti. It cooks similarly to regular pasta, though it can break down more quickly if overcooked.