Pasta | Vegan High Fiber

Grain Fettuccine

Triticum aestivum Allergens: Wheat, Gluten
Grain Fettuccine

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine Italian
  • Seasonality Year-Round
  • Source Whole wheat flour

The Forktionary Angle

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Definition

A flat, thick pasta made from whole wheat flour, offering a nutty flavor and chewy texture, high in fiber.

Sensory Profile

TasteNutty, Earthy, Subtle Sweetness
TextureChewy, Firm (al dente), Hearty
AromaToasted Grains, Earthy
AcidityLow

Technical Metrics

Nutrition Facts

Per 56g (2 oz dry)
Calories350 kcal
Total Fat3g
Saturated Fat0.5g
Trans Fat0g
Cholesterol0mg
Protein14g
Total Carbohydrate70g
Dietary Fiber8g
Total Sugars3g
Calcium40mg
Iron3mg
Potassium300mg

Chef’s Secret

To prevent whole grain pasta from becoming mushy, cook it al dente and immediately toss with sauce, as it continues to absorb moisture.

Substitutions

Best Match

Whole Wheat Linguine

1:1

Closest match in flavor, texture, and nutritional profile, slightly narrower.

Whole Wheat Spaghetti

1:1

Similar whole grain benefits, but a round, thinner shape.

Brown Rice Pasta (Gluten-Free)

1:1

For a gluten-free option with a chewy texture, milder grain flavor.

Zucchini Noodles (Zoodles)

1:1 (by volume)

For a low-carb, vegetable-based alternative, requires different cooking.

Buying Guide

Look for 100% whole grain. Check for a firm texture after cooking, not brittle or gummy.

Flavor Pairings

Pesto Marinara Sauce Creamy Sauces Roasted Vegetables Chicken Shrimp