Reddit mentions: The best spaghetti pasta

>you're going to try and tell me you fed 4 people on $7 a day? did you grow/raise/catch/kill any of your own food? barter?

Cooking, baking, and buying in reasonable bulk. Rice, beans, pasta, frozen/canned vegetables, and a crockpot can do it. I'm not talking 500-pound bags of military surplus war beans or anything, just actually cooking them yourself. If you build a diet around cheap-to-obtain staples, the costs drop rapidly. For example:

• 15 pounds of brown rice at $16
  
• [25 pound bag of black beans at $36](http://www.amazon.com/Black-Beans-25-Lb-Bag/dp/B00J7UTDPC]
  
• [20 pounds of spaghetti at $38](http://www.amazon.com/Barilla-Thick-Spaghetti-Pasta-Ounce/dp/B00338JWL4]
  
• [50 pounds of flour at $42](http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=bulk+flour]
  
  So at about $150 you have about 6 months worth of base staples. And these are just random quick Amazon searches - most of these things can be found with more variety, healthier (depending on your dietary needs), and/or cheaper if you are looking. You can hit farmer's markets, but in my area they aren't really that much better as far as deals go unless you are looking for specific foods. Food banks certainly exist, and they are pretty laid back about who gets food, but I've never hit the point of wanting to use one up here.
  
  You don't eat out, drink alcohol, and treats end up being the most cost-effective ones possible. I ended up going with the cheapest fresh stuff I could find in stores for the number of services, to supplement frozen and canned. Fresh veggies really are the cheapest way to eat healthy. Cheaper the better: my usual "spaghetti sauce" was mostly carrots. Potatoes are literally cheaper than dirt here (Washington state: less than $2 per ten pound bag, not sure if it's that way anywhere else). Homemade salsa, mustard, and cost-effective heat seasonings are the condiments of choice - they stretch the furthest.
  
  If you don't want to cook a great deal, you can live on a crock pot or rice cooker. They are essentially $10-$20 investments these days. Dump everything in before leaving, come home to cooked food. It's not amazing, but it's sustenance on days where you are too lazy to cook for yourself. You can also cook and freeze, which is cheaper than buying frozen meals. Or, cook and refrigerate if you are someone like me who can eat the same leftovers for days at a time. Crockpot also means homemade soups, another great use for cheap veggies and potatoes. And acorn squash adds a great creaminess to chili (a great penny-stretching food). Sliced bread can be purchased relatively cheap, but almost any other baked good needs to be made at home.
  
  If you are a carnivorous family then chicken and tuna are your friend, but they are still not going to be cheap enough to be eaten regularly. Chicken does well with rice and beans, making it the natural choice for crockpot meat. Pork, and even beef, can be had when really good sales roll around - but that often makes them holiday meals (which I'm okay with). Cheese and fresh dairy in my experience is never cheap enough, and the only regular dairy we did was powdered milk. The trick with all of these is creating meals that use them sparingly, such as chicken in a crockpot giving flavor to everything else.
  
  I do grow greens in the warm months here (because I've got the greatest cheap AND lazy way to ever do it), but other than that I don't hunt or garden.
  
  Ultimately, it's doable, but it requires a complete disconnection from the "Murican Diet" of fast food and brand names. You work with healthier foods, smaller portion sizes, and less pre-packaged/pre-made products.

> I'm a girl and too much estrogen can be harmful

Sure. But soy contains phytoestrogen, which is an agonist/antagonist of estrogen. Though research is still unclear about the pros and cons about phytoestrogens, it has been shown to inhibit estrogen-dependent cancers. And Asian populations, where soy is a staple, have historically had lower rates of cardiovascular disease, menopausal symptoms, breast cancer (and other hormone dependent cancers), diabetes and obesity than Western populations. I don't think there are any reasons to be more afraid of soy than say, the arsenic content in your rice.

>being vegan is expensive + organic = even more expensive.

I actually don't think a plant-based diet needs to be more expensive. But the trade-off is to spend more time in the kitchen and that might be impractical for most people.

>personal ninja blender and a juicer

Not familiar with that brand, but if it is a blender that is really powerful, so you can blend cashews, for example, into a very smooth paste, then that is the No. 1 kitchen appliance for a vegan! A food processor would save time chopping, but it might be unnecessary unless you meal prep a lot. I think a juicer is great to get those micronutrients in an easy and fast way. I don't have one, but thinking of getting one.

>i also mentioned i don't own a microwave, so would that get in the way of meal-prepping?

I love my microwave. Heating leftovers is just one of its uses. I use it often to cook potatoes, carrots, vegetables, defrost and roast cashew nuts (1,5min without oil, it's great). The microwave also retain micronutrients more efficiently than frying or baking. I don't think it would get in the way of meal-prepping, but it makes life a bit easier, for sure.

I think you would like Mary's test kitchen. Not always always healthy, but a good balance of practical, easy, healthy and not so healthy recipes. (A very realistic vegan diet.) Most are also budget friendly.

Vegan sauces

Cultured cashew cheese

Vegan nacho cheese

Instead of gluten-free pasta, consider bean pasta?

Fellow celiac here! I have a horrible selection for grocery stores, so I buy a lot of things off of Amazon a case at a time. It is way cheaper than I can find anywhere this way. Stop buying the Udi's muffins. Honestly, they taste like crap and you can make ones that are soooo much better! I like to do a lot of baking mixes so I don't have to guess on what ratios of flours to use. Anyways, here are a few of my favorites:

• Pasta that tastes good and has good texture - Tinkyada
  
  
• Pizza crust mix that my husband likes even better than the gluten filled stuff I used to make - Bob's Red Mill GF Pizza Crust Mix
  
  
• Bread mix that we make in a dedicated GF bread machine - Glutino Gluten Free Bread Mix
  
  
• Muffins - King Arthur Muffin Mix
  
  
• Pancakes, waffles, cookies, biscuits, muffins, just all around awesome baking substitute - Pamela's Gluten Free Baking Mix
  
  
  If you get adventurous and want to try baking your items with a flour substitute, Cup4cup or Better Batter are both great. I've used them both as replacements of regular flour in things I've made and turned out very similar to using regular flour. I also make my own chicken fingers using the GF Bisquick (there is a GF chicken finger recipe on the box). We also eat a lot of rice and quinoa.

Spaghetti costs, what, maybe $1.20 / 16oz box?

That's 1600 calories per box; 2k calories would be $1.50. $1.50 in spaghetti provides calorie needs for a grown man for a day; that would be $45/month.

Rice or something else may be less expensive, but that's some sort of baseline.

Now, I'll grant that nobody is just going to eat spaghetti, and I am omitting water/heating costs. But that's $155/mo to add variety via other things, and it's not like the soda is going to be great nutritionally either. One certainly need not starve on $200/mo of food.

If you're unemployed and have free time, more-labor-intensive stuff like baking bread might be time-effective; you'll get fresher, better-tasting food than what most people are eating and probably more cheaply.

Mom used to do a lot of casseroles, spaghetti, and other inexpensive cooked foods when we were kids. Sure, prepared foods are a convenience, but it's also one that does run a premium.

most food is gluten free. The thing is that the USA (probably other predominantly English speaking places too?) has been so heavily brainwashed into thinking you need wheat everyday (maybe it was the food pyramid/lobbying?). While my family eats normal bread daily, i've been able to manage to stay healthy due to making slight adjustments to the kitchen. I've got my own peanut butter and nutella to avoid contamination. we are Mexican, so a lot of food is already gluten free. It's mostly a matter of learning what brands to avoid cause some have sneaky gluten. See if you can get your family to be more curious about trying foods from other cultures too. maybe they can get excited about it too and suggest recipes they themselves run into on the internet.

this is the pasta i get. i find it at walmart and food4less: https://www.amazon.com/Tinkyada-Brown-Pasta-Spaghetti-Ounce/dp/B000FK63IS

these tortillas are the closest in taste and texture to brown wheat tortillas (they smell different when they are cold tho, so just heat them up and they are good. i only have seen them on amazon tho): https://www.amazon.com/Tortilla-Factory-Gluten-Ivory-Wraps/dp/B00AZM3WU8/ref=sr_1_6?keywords=gluten+free+tortillas&qid=1568654987&s=grocery&sr=1-6

​

good luck. stick with it and i promise it gets easier

1 - I have tried to start doing more lateral hip exercises over the last few weeks. But, it hasnt been anything spectacular. Honestly, I took the route of throwing in just a few exercises to get into a routine. Then, when it becomes part of my daily cycle, I will add in some more things. I used to do a 5 min plank exercise. Should probably throw that back in.

2 - I dont. Ive never considered doing it. I like bodyweight things. I built a pullup bar out of some lumber / a metal rod. That was fun to use. I feel like pullups are unreal body weight exercises.

3 - I think core is interesting. I read that the kenyans do nothing. And, I am curious how that works. I believe the theory was that they run on dirt roads / such varied terrain that they dont need to do core, etc.

Non Weight Training:
I recently just found edamame pasta at costco (buy it at costco, not on amazon). HOLY PROTEIN. It actually is fantastic. Lady friend and I ate that the last two nights with some bell peppers / cheese. HIGHLY recommend.

Great! I remember having the conversation with you about the spices! Glad you made it.

Looks delicious, would eat 7/7 :)

Constructive criticism:

• you have used what appears to be Penne pasta? (or something similar). We use really thick spaggheti. In Greece they are called "size #2" and are like a really really thick pasta (imagine the diameter between 'normal' pasta and what you used). You can buy them here: http://www.amazon.com/Misko-2-Pastichio-Pasta-500g/dp/B0038O9D1W?ie=UTF8&*Version*=1&*entries*=0 although it's too expensive. If you are in any area that has a greek store they will have them. EDIT: I think these Bucatini from Barilla are available in the US and should be normal pasta price: https://www.barilla.com/en-us/products/pasta/collezione/bucatini
  
• I would only use 1 layer of pasta.
  
  As for how much to warm up to serve, I like it when the sauce/meat is warm and the pasta is still a little bit on the room temperature side.
  
  Serve with a side of Feta cheese!
  
  

Heart of palm carbonara


1 can of either pastability or palmini noodles
(1 can is 6g net carbs and 90 calories total I’ve used both and they taste the same. Pastability is significantly cheaper)

About 2-3oz panchetta

Garlic(optional)

2 eggs

Your favorite hard Italian cheese (parm reggiano) grated about a hand full of the stuff.

Black pepper

Salt to taste

Italian parsley to garnish

Drain your heart of palms and place into a pot with a bit of salt and bring to a boil for 3-5mins

In a bowl whisk both eggs, pepper, and cheese. Set aside.

In a pan cook your panchetta and chopped garlic(optional) till browned and fat is rendered. Remove excess fat from pan.
While noodles are still hot drain them and mix with the panchetta. Take pan off the heat and pour in egg cheese sauce and mix till super creamy. Garnish with a bit of chopped parsley and add salt to taste. I happen to have some truffle infused sea salt that really made the dish pop.

Total dish is about 7-8g net carbs counting eggs, garlic, and pepper.

I eat mostly gluten free at home simply because my husband has a gluten intolerance and we don't keep much gluten in the house. You didn't ask for tips about food, so feel free to ignore this. But I've found some bean based pastas that are gf and much lower carb/higher protein and fiber than regular (gf or otherwise) pastas.

Here is one of the brands I like on Amazon. Not a good price; just wanted to provide an example. I buy it at Costco and a local grocery. https://www.amazon.com/Organic-Edamame-Spaghetti-lbs-907g/dp/B00TCUM7X2

If I use it in a dish with plenty of fat and protein (e.g, pasta with pesto and chicken or pasta carbonara with shrimp), my numbers do great. Hope this is of some use to you! Good luck :)

Those macros sound a little tricky, but looking back on MFP, I see that I accomplished that last week. Here's what my day was like:

Breakfast: Smoothie with scoop of protein powder, 2 tablespoons raw oats, frozen peaches, 2 tablespoons avocado

Lunch: Frozen broccoli and cheddar cheese (microwaved), with a can of light tuna and more avocado, plus some carrots

Snack: Chia seed pudding with more protein powder [I usually have cottage cheese with fruit, must have been out]

Dinner: 2 salmon burgers (from Costco), and a lot of veggies

After-dinner: Mini magnum chocolate bar & an orange

That all came out to 1566 calories, 93g carbs, 61g fat, 170g protein. If it was a workout day, I'd probably swap out some of the fat (cheese/avocados) for more carbs (quinoa, lentils, bread, fruit, etc.). I'm also a huge fan of black bean/soy pasta to help me reach my protein goals.

Gas is about $2.15/gal right now. At 30 mi/gal, that's $0.07/mi. (OP is in Europe, so the cost is significantly higher.)

A Big Mac meal has about 930 calories and costs about $5.69. Assuming 40 calories per mile (YMMV, literally), that's enough fuel for 23.25 miles or $0.24/mile.

On the other hand, pasta costs $2.42 for 3200 calories, which comes to $0.03/mile. So it really depends on what you use for fuel.

On the third hand (can I have three hands?), if you're trying to lose weight, then the fuel you're burning is basically free. (Well, more accurately, you've already eaten that cost a long time ago).

And on the fourth hand (bodies are symmetrical, after all), eating expensive fuel is a lot more pleasurable than filling up your gas tank. I don't mind paying a premium for being able to eat whatever I desire, even if it costs a bit more.

Do not despair. I just had these for dinner.... And they are AMAZING. I use them in every way I would noodles and they are delicious, chewy and noodley satisfying goodness.
http://www.explore-asian.com/products/edamame-spaghetti.html
Or this:
http://www.amazon.com/Organic-Edamame-Spaghetti-lbs-907g/dp/B00TCUM7X2

Here is a link to them on Amazon. They are made from shirataki which smells like formaldehyde unless you rinse them well and cook them. Then they take on the tase of whatever you pair them with. Worth a try but they are a lot more expensive then a zucchini costs.

Miracle Noodle Organic Gluten Free Zero Carbs Shirataki Pasta and Rice, Variety Pack, 7-Ounce, 6-Count https://www.amazon.com/dp/B0714D5LYG/ref=cm_sw_r_cp_api_sFBNBb82EAXV7

[This soup] (http://fluffychixcook.com/low-carb-keto-italian-sausage-soup-guest-post-from-soren-schreiber-katz/)

[These freaking wonderful noodles] (https://www.amazon.com/Explore-Cuisine-Organic-Spaghetti-Certified/dp/B01MREZJC8/ref=sr_1_1_a_it?ie=UTF8&qid=1518256904&sr=8-1&keywords=explore%2Bcuisine%2Bsoybean%2Bpasta&dpID=61TO9MhqTiL&preST=_SY300_QL70_&dpSrc=srch&th=1) with Rao's Marina and lots of cheese

[This keto pizza] (https://www.ruled.me/low-carb-pepperoni-pizza/)

[This cheese spread] (http://bluemooseofboulder.com/project/green-chile-cheddar-spread/) with some grape tomatoes and low carb tortilla

Tuna salad made with lots of mayo, some mustard, and chopped up sugar free sweet pickles in a low carb wrap

Snacks: Blue Diamond Habanero BBQ almonds, [these pork rinds] (https://www.amazon.com/dp/B000UP8QQ0/ref=twister_B008AZE7K6?_encoding=UTF8&psc=1) or cheddar cheese shredded and microwaved on wax paper (a la homemade whisps) with guacamole, some salsa, and sour cream.

Ocean spray diet cranberry grape juice.


Halo top ice cream (chocolate chip cookie dough) or Lucerne "watch'n carbs" [sic] chocolate coated vanilla ice cream bar if I'm really hankering for a sweet treat.

I love this stuff -- my local costco in san francisco has it. This is the product: https://www.amazon.com/Organic-Edamame-Spaghetti-lbs-907g/dp/B00TCUM7X2


I find that half a serving is plenty (100 calories, 5 net carbs), and I like to serve it with meatballs and parmesan and good olive oil. It would also be great with pesto.

With edamame spaghetti for italian food and shirataki noodles for asian food, I never even wish I could eat normal noodles.

Eat a box of pasta with a protein source like tofu, setain, or a bean. Also there's now these soy/black bean/edamame pastas I'll link below that have stupid amounts of protein in them. Trust me my friend gaining weight as a vegan is extremely easy. Stick to your grains, bean,and gluten sources like breads and pasta.

https://www.amazon.com/Explore-Cuisine-Organic-Black-Spaghetti/dp/B01H4LBIVC/ref=pd_aw_lpo_325_bs_img_1?_encoding=UTF8&psc=1&refRID=GBNWEHRPYDF8ZEW9SWN7

It's just the shape. They only taste different if you get whole wheat ones, or flavored ones like spinach, tomato, squid ink, or things like that. They also hold sauces differently, so pasta with big gaps/grooves (like rotini or penne) hold chunky sauces better than smooth ones (like spaghetti, which is better-suited for smooth sauce). It's just nice having some different options around the house; sometimes I want a pasta shape for a good meat sauce that isn't rotini... Plus it's also a nostalgia factor - pappardelle is basically just giant fettucini, but just knowing I'm eating pappardelle instead of fettucini makes me feel warm and fuzzy. :)

I looooooooove these palmini noodles. They’re expensive but worth every penny. They’re a little tangier than real pasta (made from hearts of palm) but they hold up really well unlike other veggie pastas. https://www.amazon.com/dp/B0711R3XS4/ref=cm_sw_r_cp_awdb_t1_4gWJAbFM890CN

I agree. I bet OP will find the ingredients listing konjac or shirataki.

My big problem with shirataki is that I always thought of pasta as a cheap food. Shirataki used as an analog for pasta isn't even close to the price per serving; it's way more expensive. Last night I made a nice curry, instead of using shirataki, since I was slicing and dicing and making a mess of the kitchen anyway, I put it on a bed of sliced and steamed nappa cabbage. Using veggies in the place of typical starches does add more carbs than using a konjac product, but it also adds vitamins and minerals that would be missing from shirataki. Sometimes I still use shirataki noodles as a replacement for the noodles when eating pho. I still have a case of Nooodle from when Groupon had a deal going on.

edit

Yeah, it's konjac, I just checked. http://www.amazon.com/Eat-Water-Slim-Pasta-Fettuccine/dp/B009QWATA4

It also has oat fiber in the ingredients which would probably give this shirataki a better color as a noodle and better sauce absorbency than 100% konjac. The added oat fiber benefits interest me. I think I will give these a shot in the future. Here is a retailer that has decent US prices: http://www.konjacfoods.com/order/

edit again

konjacfoods.com prices did seem reasonable until I saw the $11 shipping

I hear a lot about zucchini noodles and shirataki noodles, but after trying a bunch I've settled on bean noodles as my favorite pasta replacement: https://smile.amazon.com/gp/product/B071FS2TW5/


These were the only thing that made me feel like I was actually eating pasta. Everything else fell so far short that I'd just skip all my pasta favorites entirely.

We're available in most major grocery stores across Canada like Sobeys, Loblaws, Walmart, Metro, and many more. Feel free to check out our store locator to find the retailer nearest you that carries our product.

We're also available online (with free shipping) through our online shop and Amazon.ca as well!

I prefer the Miracle Noodle personally, but this looks like a good bet too. Miracle noodle is 0g net carbs per serving (>1 carb, all fiber) but does not have any protein or fiber.

My cabinets were looking naked so I whipped this up with the scraps. Quinoa pasta and spaghetti shells, daiya cheese, tomato sauce, stir fried tofu and an assortment of spices to flavor/taste. Bake to your liking and done. I was eating in about 25 minutes with this hassle-free randomness of awesome. Kale and onions on the side with half an avocado.

Cheers

Ingredients

2 skinless, boneless chicken breasts, thinly sliced

1/4 cup lime juice

3 tablespoons PB2

1.5 tablespoons warm water

2 tablespoons freshly grated ginger

3 garlic cloves, crushed

1 tablespoons toasted sesame oil

4 tablespoons soy sauce

2 tablespoons rice wine vinegar

1 1/2 tablespoons sugar

1 tablespoon Thai fish sauce

1 tablespoon crushed red pepper flakes

1 1/2 teaspoons salt

1 package FiberGourmet spaghetti

1 English cucumber, thinly sliced

1/2 red bell pepper, thinly sliced

1 cup carrots, thinly sliced

(plus whatever other vegetables you want in there: snow peas, broccoli, bean sprouts, etc.)

1 bunch cilantro, coarsely chopped

*Toasted sesame seeds as garnish (if you're feeling fancy)

****
Combine the chicken, 1 tablespoon soy sauce, lime juice and 1 clove of crushed garlic in a bowl and let stand a few minutes to marinate. Coat a nonstick pan with a bit of vegetable oil spray and pan fry until just cooked through. Reserve on the side.

To make the sauce, combine the PB2 and warm water in a large bowl until it reaches a peanut butter consistency (may require more/less water). Once mixed, add ginger, garlic, sesame oil, soy sauce, vinegar, sugar, fish sauce, red pepper flakes and salt. Whisk to combine and taste to make sure it's tasty.

Meanwhile, cook the spaghetti in large pot of boiling salted water until tender. Rinse under cold water until cool, then drain really thoroughly and transfer to bowl with sauce. Toss to coat the noodles and let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour or more if you have the time. Stir in the chicken, vegetables and cilantro and toss again. Season with sesame seeds. This was delicious at room temperature, but turns it's even better cold the next day, (as I discovered eating the leftovers for lunch today).




The original recipe can be found here

Look into this stuff. Mostly protein and lots of fiber. Yea, the texture and taste isn't spot on to wheat pasta, but I like it and think it's worth giving a shot. There's soybean, edamame and black bean variations.

I just ordered these from Amazon. They should arrive later today. Black soy bean noodles. 7 Net Carbs per serving.

Though I’ve found other ways to prepare the miracle noodles to (supposedly) make them taste better so I’ll be trying those again in the near future.

And these are on my wishlist for next time. Mung bean noodles. 5 Net Carbs per serving.

Recipe is pretty simple: Make super creamy mac and cheese using Organic Edamame Sphagetti on stovetop, spoon into muffin pan and voila! mac and cheese muffins.

https://www.amazon.com/Organic-Edamame-Spaghetti-lbs-907g/dp/B00TCUM7X2

Is pretty good - esp with alfredo sauce

I think all ancient harvest are quinoa and corn. I've had good luck with them

I like this:

Explore Cuisine Organic Black Bean Spaghetti (6 Pack) - 8 oz - High Protein, Gluten Free Pasta, Easy to Make - USDA Certified Organic, Vegan, Kosher, Non GMO - 24 Total Servings https://www.amazon.com/dp/B01H4LBIVC/ref=cm_sw_r_cp_api_i_SSZTDbDAFN05W

It’s an Amazon link, but I usually buy it at my local grocery store or in bulk at Costco.

Hey man; don't hate on those noodles :)

I believe that I bought these at Sam's club (maybe Costco) for around 10 dollars. They have the same item on Amazon, but it's inexplicably 2 and a half times more expensive.

As for the taste and texture, it has a very mild flavor and is close to al dente pasta. It's the best replacement for noodles that I've found. They cook up in 5 minutes and have a ridiculous amount of protein.

[Here's] (https://www.amazon.com/Organic-Edamame-Spaghetti-lbs-907g/dp/B00TCUM7X2/ref=pd_lpo_325_bs_img_2?_encoding=UTF8&psc=1&refRID=PJCD6CJ1BXJFVBBRQ381) what we have. We got them at Costco. They're yummy and filling.

Here are the amazon links: https://www.amazon.com/dp/B004NSG8F6/ref=cm_sw_r_other_awd_GDTQwbMKKPH19 and https://www.amazon.com/dp/B00TCUM7X2/ref=cm_sw_r_other_awd_PHTQwbRBZAW2N. Looks like the black bean one is less here

My first few attempts at GF pasta ranged from "not that good" to "toss the entire thing, no way I'm eating this". Keep experimenting with brands and types. For instance, I love this spaghetti, but dislike the elbow and thicker pastas they have.

I never thought of it before, but HappyChicken may also have a point about quinoa pasta - it does seem to firm back up when it cools. When I make it, I usually do double then refrigerate the already-cooked pasta leftovers for later - toss it with a tiny bit of butter first (TINY BIT) and it won't stick together. That leftover pasta is often really good!

A large container of chopped up sweet potatoes.

A huge pot of this, cooked and then split up into individual portions:
Organic Edamame Spaghetti
(Amazon link here but cheaper at Costco, I believe it's around $9.79 for the 2 lb. box)

https://www.amazon.com/dp/B00QTX0D18/ref=pantry_car_prmt_bi/135-4961812-9381507?fpw=pantry


Campbell's Chunky Chili Mac Soup, 18.8 oz. Can https://www.amazon.com/dp/B01LYSNZA5/ref=cm_sw_r_cp_api_i_Rfc7CbP7FKSZF

Velveeta Cheesy Bowls Bacon Mac & Cheese (9oz Sleeve) https://www.amazon.com/dp/B01G3N7LUO/ref=cm_sw_r_cp_api_i_0hc7CbRFPZ4Z7

Barilla Ready Pasta, Penne, 8.5 Ounce https://www.amazon.com/dp/B01MRD7XJG/ref=cm_sw_r_cp_api_i_wic7CbV6WYFP4

Barilla Pasta, Spaghetti, 32 Ounce https://www.amazon.com/dp/B00IB1DKN4/ref=cm_sw_r_cp_api_i_pkc7CbN3V0C75

Prego Pasta Sauce, Italian Tomato Sauce with Meat, 67 Ounce Jar https://www.amazon.com/dp/B01M12KHCO/ref=cm_sw_r_cp_api_i_Tkc7Cb5JYHVTR

I like banza pasta, or Amazon AND Costco sell this edamame pasta. Bulk up with veggies, you can have a 400 cal dinner that is phenomenal

Ok then you need 3.8g protein per 100 calories. If I were you, I’d opt for a few high protein meals. Maybe a breakfast of oats (6 grams protein for 160 cals), then a snack of pea/pumpkin protein blended with soy milk will get you close to 30g protein for 200 calories. A lunch of edamame spaghetti is 24g protein for 200 calories. You can use the rest of your 750 calories on Oreos if you want.

I'm not the OP, but I've personally bought it from the store before. I normally buy the Ancient Harvest brand. Click on that link to see it on Amazon (they have lots of different ones -- spaghetti, rotelle, farfalle, etc).

Potatoes are wicked. Also lentils & beans.

If I want pasta, there's this brand I buy made from black beans that has great macros. 56g uncooked = 215 cal, 25g protein, 23g carbs (12g fiber), 2g fat

https://www.amazon.com/Explore-Cuisine-Spaghetti-Black-Bean/dp/B01H4LBIVC/ref=sr_1_2_a_it?ie=UTF8&qid=1479932426&sr=8-2&keywords=explore+cuisine

Costco! But they are also on Amazon and probably other places http://www.amazon.com/Organic-Edamame-Spaghetti-lbs-907g/dp/B00TCUM7X2

I buy it in the organic section of the grocer here. (Ont, Canada) Amazon has it too. I'm not sure what other countries they sell it in, but I imagine there must be other brands too.

This is the type I get:
https://www.amazon.ca/NuPasta-Assorted-Konjac-Pasta-210g/dp/B078HKTHS1/ref=mp_s_a_1_1?ie=UTF8&qid=1538795048&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=nupasta&dpPl=1&dpID=41nE%2Bc3aX9L&ref=plSrch&th=1&psc=1

Here are some substitutes:

Edamame Spaghetti

Cauliflower Fried Rice

Alcohol

> where can I find some?

https://www.amazon.com/Palmini-Pasta-Calories-Carbs-Linguine/dp/B0711R3XS4/

I bought a couple of boxes of Edamame noodles at Costco in Phoenix a couple of months ago, haven't tried them out yet!

https://www.amazon.com/Organic-Edamame-Spaghetti-lbs-907g/dp/B00TCUM7X2

http://www.amazon.com/Organic-Edamame-Spaghetti-lbs-907g/dp/B00TCUM7X2

Try these!

Just a quick search on it, carbs look a bit too high for these, 10 net carbs per serving.

https://www.amazon.com/Organic-Edamame-Spaghetti-lbs-907g/dp/B00TCUM7X2?th=1

I tried these edamame noodles. They are ok. The texture is nowhere close to regular pasta. I prefer using spiralizer zucchini but keep these around for when I'm lazy.

http://www.amazon.com/Organic-Edamame-Spaghetti-lbs-907g/dp/B00TCUM7X2/ref=sr_1_2_a_it?ie=UTF8&qid=1458264474&sr=8-2&keywords=edamame+pasta