Aviate Keto Pasta Rotini - Low Carb (3g Net) Lupini Noodles, High Protein (20g), Gluten-Free, Made with Lupin Flour, Plant Based Vegan, Keto-friendly, Low Carb - Rotini (8oz) (Pack of 3)

Just made this for the first time tonite with chicken broccoli alfredo. Was very impressed. The texture may be a little different but not in a bad way really. Plus the sauce might have helped. But overall, good product so far and look forward to using the other two bags.

I was looking for a keto-friendly pasta to use with my longstanding Bolognese sauce recipe. I found the Aviate Lupini Noodles here on Amazon and thought I'd give them a try. The first time I used them was when I had two family members visiting, so there were four of us four dinner. We all agreed the taste was barely acceptable, but the texture was awful—just mush, honestly. I thought that perhaps I had made a mistake in cooking time and thought I'd try again later that week.I woke up in the middle of the night with digestive issues, and they didn't resolve until midday the next day. I was in the bathroom at least four times, maybe more. It turned out that the same thing had happened to everyone at the dinner table—we all had terrible nights. It wasn't the sauce (that was fine) and that was all we had for dinner that evening. So it was the pasta.If it were just me, I'd say it was me. But four adults of differing ages—from early 30s to 60, men and women—all had the same experience. So I'll never touch this pasta or anything like it again.

Price little high but very good

Low carb, high protein pasta the works well in myths dishes. Easy to use and neutral taste. Awesome alternative to traditional pasta and gives options I. Low carb diets. Will absorb more liquids after removed from heat

I have never had a product become such an instant staple in my diet. The nutrition on these is basically protein and fiber which is the bomb for low fat and low carb diets. I've made low fat, low carb macaroni and cheese, ground beef spaghetti, chicken noodle soup, and sesame peanut pasta. Every dish has been the kind of meal makes you feel warm, full, and well taken care of. No other pasta has been truly keto like this, so it's just such an absolute thrill!I only cook them for 4 minutes, then strain. I actually love the shorter cook time. Usually adding the pasta will be the last step of making any dish since it is prone to falling apart. I try to avoid a ton of stirring after straining them. I either top the noodles (spaghetti), toss the noodles (sesame peanut pasta), or add the noodles and then slip in around the sides gently lifting and dropping the mixture to get them integrated (mac n cheese, chicken noodle soup). My first time making chicken noodle soup I let it simmer for a long time with the noodles in and they broke apart some, but man it still tasted so good!The noodles have a slightly different, grainier texture than wheat noodles. For me this is just simply not an issue. I won't be eating pasta if it's not this, so I'm happy to have the slight texture variation. Honestly, I don't think about it much once I dig into a dish though. I just enjoy the flavors and texture of having delicious noodles again!Edit: After eating this product regularly for a month we have unfortunately realized that it’s giving us so much gas we can’t keep eating it. It has gotten to the point that I have to make sure I don’t have any place to be for the next couple of days after we eat it. It makes me sad because we enjoy eating it so much, but we must part ways. If they ever find some way of processing the bean or adding digestive enzymes to cut down on gas I hope I hear about it!

I was exited to find these, as I have been back on keto since early April, but cautiously optimistic. I have tried many alternatives (Shirataki noodles were the worst texture for me, felt like I was chewing on what I assumed octopus legs would be like..really unappealing), so I was willing to compromise for something mushy over octopus texture, based on other reviews. I will admit, the texture was a bit mushy, but I struggled with trying not to make them too al dente, so I may have cooked them too long, but they were still edible and pretty good in my dish! I am going to experiment with maybe cooking them to al dente then giving them an ice bath hoping they absorb more water without the heat making them mushy as II am dying for a pasta salad! I did have a positive experience with my ketones and glucose numbers having tracked both before and after I ate the pasta with dinner. Although admittedly, it wasn’t a clean test as I had asparagus with butter and oil about an hour before testing. My starting numbers were 1.7 ketones and 90 glucose (blood testing for both), and about 3 hrs later (meant to do two but forgot) it was 1.6 ketones and 95 glucose. Meal was chicken in a sun-dried tomato cheese sauce so there were other things that contributed to the number changes. But even taking that into account, I was pleasantly surprised! I agree, the cost is definitely high, maybe because it is still trying to develop a following to reduce manufacturing cost, don’t know, but I will keep buying and hope the price eventually comes down. Hope this helps others and if anyone finds a way to cook these to the perfect pasta salad texture, please share!!!

I am super disappointed in my first try with this pasta. There are such mixed reviews, but I decided to take a chance and try it. But what I didn’t realize is this is not returnable. I guess I’ll try cooking it again, maybe for less time, as this pasta turned out super mushy, weird tasting, sticks to your teeth, and just not like pasta at all.This was an expensive lesson for me. :(