Fusilli pasta is generally made from wheat flour, but various forms of pasta-substitute made from lentils are now commercially available. These look and cook just like their wheat counterparts but are gluten free and healthier. Shown here is red lentil pasta created in the fusilli shape, but spaghetti and penne shapes can also be found.
This pasta substitute has all the advantages of red lentils and contain no eggs, soy, or dairy products, making it a safer option for those with allergies, and is perfect for those on a diabetic diet. While it looks like pasta, it is technically a vegetable, high in protein and fibre.
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