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Q: What are the ingredients besides Lupin flour?

Per the package, the ingredients are lupin flour, fava bean protein, tapioca starch and xanthum gum

Q: I am assuming that this tastes the same as other lupin flour pastas? I have tried many of them and don't want to waste my money if it tastes the same.

I have not tasted the flour, but I did taste the rice, and you’re right, they taste and feel the same! If you over cook them you can make mashed potatoes or hummus. The taste is not bad, they are fulfilling and better than other imitations out there.

Q: Does it create mushy leftovers? I've had low caeb pasta before and it becomes mushy the next day

Hi there! The pasta is best when served fresh, but it also makes for excellent leftovers. If you plan to reheat them throughout the week, just boil the pasta for a few minutes less to account for the additional cook time when reheating. Enjoy!

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🍽️ Pasta Reimagined: Indulge without the guilt!

SUPERFOOD POWER - Harness the benefits of the Lupin Bean, a recognized superfood packed with nutrition.
EASY PREPARATION - Cook in just 4-6 minutes for a quick, satisfying meal that fits your lifestyle.
LOW CARB DELIGHT - Enjoy 80% fewer carbs and triple the protein compared to traditional pasta.
CULINARY VERSATILITY - Create your favorite dishes, from mac and cheese to refreshing salads, without compromise.
REVOLUTIONARY RECIPE - Experience the future of pasta with our plant-based, gluten-free formula.

Kaizen Low Carb Keto Pasta Fusilli is a revolutionary, gluten-free, and plant-based pasta made from high-fiber Lupin flour. Each 2oz serving contains 20g of protein and only 6g of net carbs, making it an ideal choice for those following a low-carb or keto diet. With three 8oz packs, this innovative pasta allows for endless culinary creativity while maintaining a commitment to health and nutrition.

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What are the ingredients besides Lupin flour?

I am assuming that this tastes the same as other lupin flour pastas? I have tried many of them and don't want to waste my money if it tastes the same.

Does it create mushy leftovers? I've had low caeb pasta before and it becomes mushy the next day