I had been hearing about Palmini Pasta for a little while now, so I thought I’d give it a try to give it my opinion! The noodles are actually made out of hearts of psalm, and it is dairy free, gluten free, sugar free- a very clean alternative!
I love a good pasta alternative, especially if the ingredients are clean, so I ordered a pack on Amazon and tried it out! It doesn’t taste exactly like pasta of course, but it tastes good and my husband Alan likes it better than chickpea pasta!
The main thing to do with the Palmini is to spice/season it up, because it’s very plain, but you don’t have to cook it! We just opened the can, rinsed it and threw it in the pan with our shrimp after it was cooked. I may try boiling it for 3 minutes next time to see if that softens it up a little bit more though- I’ll let you know if I do!
Anyways, here’s how we cooked ours:
Saute fresh garlic, onion, basil and evol (we used truffle flavored) in a large pan on medium for about 5 minutes
Add in a pound of wild caught shrimp and season with sea salt, pepper, garlic powder, ground parsley, red pepper flake and cook for about 8-10 minutes
Add the rinsed Palmini to the pan and add some mozzarella (I used the Miyoko’s vegan!) Stir and sit for about 5 minutes
Add in more spices, fresh basil, a little extra evol on top and it’s done! Super easy and fast. (Next time I think I’ll add a red sauce or the Trader Joe’s vegan pesto.) We also served with a side salad and a homemade balsamic dressing.
Let me know if you have any questions! Thank you for reading 🙂