Kaizen Fusilli Protein Pasta, 20g Protein, Low Carb (6g Net Carbs), Keto-Friendly, Gluten-Free, Plant-Based Lupini Noodles, High Fiber, 8 Ounce, Pack of 3

I decided to test these spirals last night by tossing them into a heavy, homemade garlic and mushroom cream sauce. The noodles are much denser than standard wheat pasta, giving the dish a rustic, almost whole-grain feel that stood up perfectly to the thick gravy. I noticed they didn't get soggy or break apart even after simmering in the pan for a few extra minutes to soak up the flavors. The ridges on the fusilli are deep enough to catch plenty of sliced mushrooms in every forkful. While the bag looks small, the high protein content meant I was completely satisfied after just one modest bowl. It’s a very practical, filling way to enjoy a decadent Italian-style meal.

Total lifesaver for my weekly meal prep. It holds its texture perfectly in the fridge and tastes delicious with a simple pesto or marinara. I love that I can have a high-protein pasta lunch that keeps me full until dinner.

I am a big low-carb eater and this pasta is ok I can definitely taste the plant consistency of it so if you’re new to low-carb, you might wanna wait a few weeks until you get this because you’re probably not gonna like it at first. It’s super healthy and the texture is softer than regular pasta. Cook time is longer than regular pasta maybe by five minutes so it’s cooked.

Texture is a bit different from conventional pasta but the taste is excellent. For some I imagine this will be a deal-breaker. Not happy about the cost/value for money and will probably try other low-carb pastas before buying this brand again.

As a vegetarian and when I crave pasta but want to stick to a low-carb diet, this fusilli has become my go-to. I cooked it quickly for a simple dinner with sautéed vegetables and a light tomato sauce. The texture is firm and pleasantly chewy, not mushy like some alternative pastas. Being high in protein and fiber keeps me full, and I love that it’s plant-based and gluten-free. It’s easy to prepare, versatile, and perfect for satisfying pasta cravings while staying mindful of carbs.

My husband and I love Italian food but we both decided to cut back on heavy starches to feel better and have more energy for our busy weeks. We didn't want to give up our Friday date night at home so I looked for a high-quality, plant-based noodle that felt a bit more special than a box of cheap grains. I prepared these fusilli with a fresh, bright basil pesto, toasted pine nuts, and a sprinkle of parmesan cheese. As a new user of this bean pasta, I was so impressed by the savory flavor. It matched the earthy pesto beautifully and had a wonderful bite that made the meal feel very fancy and authentic. We had a lovely, romantic dinner and woke up the next morning feeling light and refreshed instead of sluggish. It is the perfect way to keep our traditions alive while staying on track with our health goals.

I tried this pasta while cutting back on carbs and it was a pleasant surprise. The texture holds up well after cooking and it works nicely with different sauces. It’s also filling because of the protein content. It has been a good alternative when I want pasta without the extra carbs.

I feel like we gave this the best try we could but it just ended up being disappointing. As others have said, the cook time estimate is wildly inaccurate: the package claims 4-5 minutes but pulling it at 5 still resulted in, let's face it, raw pasta. Not al dente. RAW. Had to cook it to about 10-12 minutes, (not the end of the world as most other dried pastas take about that long) before it lost that "raw" texture and flavor. Problem is, it became mealy and kinda gritty. I even tried it at one minute increments from about 6 min to when we pulled it off at 12 and it never quite got to the right texture. It's gummy, sticks in between your teeth, and is just generally unpleasant. The taste isn't bad, tho there's no mistaking this for traditional pasta. Just sorta bland with a slight nutty note. I mixed what I made into a pasta salad, (vinaigrette, tomatoes, garbanzos, pepperoni, pepperoncini, olives, mozz balls, green onion and blanched spinach. Mangia!) and it was better than just eating it alone, especially after it rested in the fridge a little and absorbed some dressing, but still kinda on the gummy side. Sorry, Kaizen. I really wanted to love this but I don't think I'll be buying it again, especially considering how much more expensive it is than supermarket pasta.