Better Than Foods
Better Than Pasta Organic Konjac Root Vegetable Penne
385 g
Better Than Pasta Organic Konjac Root Vegetable Penne is rated
out of
5 by
3.
$6.29
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Description
Preparation:
Once open, pasta may be kept in water for a maximum of 2 days. Do not freeze. You may notice a faint aroma when you open the pack. This is easily washed away when you rinse the pasta.
Features
Ingredients
Shipping & Returns
Konjac is a low calorie, high fibre root vegetable that has been eaten in Japan for centuries. Better Than Pasta Organic Konjac Root Vegetable Penne has a very neutral taste, taking on the flavour of your favourite sauces. It is made without wheat or soy using organic konjac, which is naturally free from gluten, fat and sugar – an excellent alternative to wheat and rice pasta!
Preparation:
- Rinse pasta in a strainer with cold water.
- Top with your favourite sauce and ingredients.
- Optional: Heat for 5 minutes in a pan or boiling water.
Once open, pasta may be kept in water for a maximum of 2 days. Do not freeze. You may notice a faint aroma when you open the pack. This is easily washed away when you rinse the pasta.
Highlights
- 17 calories per serving
- 4g of carbs
- 0g of sugar and fat
- Ready in 1 minute
- Gluten and soy free
- High in fibre
- Source of calcium
- Organic
- Vegan
- Kosher
Purified Water, Organic Konjac Flour, Organic Oat Fibre (Juroat), Hydrated Lime (in the water solution).
- This item is Final Sale.
Rated 1 out of
5
by
Chris1313 from
Absolutely disgusting
I eat "keto" style, and bought these to try. They are absolutely disgusting and went straight into the garbage. They are VERY rubbery. Like eating those beige office elastics. Complete gag.
I do not recommend these.
Date published: 2021-01-28
Rated 5 out of
5
by
ruby from
Not bad at all as an alternative
We added sausages and other veggies and melted cheese. I thought it was like Al dante pasta.
Date published: 2022-03-22
Rated 1 out of
5
by
Steph from
Not for me
I couldn’t stomach these and had to toss ‘em. The texture was really gross.
Date published: 2020-12-30
