• I tried eight protein-packed pasta varieties from different brands to see which one is the best. • I found that chickpea pastas were the creamiest, and red-lentil varieties were the earthiest. • My favorite of the bunch was a green-lentil pasta that was mixed with cauliflower and parsnip.

I bought as many protein-packed pasta brands as I could find to put them to the test.

They've recently become available in a wider range of shapes, but since penne has a tendency to break and spaghetti can get soggy and sticky if not handled properly, I decided to only use spiral noodles for the taste test.

To prepare the pasta, I individually cooked 1 ½ ounces of each brand in a small pot of water for around seven minutes.

I first tasted them all plain while still warm, then again after they co

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