Barilla Protein+ Penne Pasta: A Plant-Based Pasta That Delivers More Protein, but Not Without Compromise

Barilla’s Protein+ Penne is part of a growing category of legume-based pastas aimed at people looking to increase their protein intake without giving up traditional pasta shapes. This 14.5-ounce box contains penne made from a blend of lentils, chickpeas, and peas, and it’s marketed as a non-GMO, kosher-certified option. After testing it in several everyday meals, here’s a balanced look at how it performs in real-world cooking.

The first thing to note is that this isn’t a 100% legume pasta; it’s a blend. Barilla uses a mix of legume flours and durum wheat semolina. This means it still contains gluten, so it’s not suitable for those with celiac disease or gluten sensitivity. However, the legume content does boost the protein and fiber compared to standard white pasta. A 2-ounce serving provides about 10 grams of protein and 4 grams of fiber, versus roughly 7 grams of protein and 2 grams of fiber in regular penne. That’s a meaningful difference if you’re trying to add more plant-based protein to your meals.

In terms of cooking, the instructions on the box were straightforward: boil for about 8 to 9 minutes. I found that sticking to the lower end of that range gave the best texture. Overcooking it by even a minute resulted in a noticeably softer, slightly mushy noodle that didn’t hold up well with a chunky sauce. When cooked correctly, the texture is firmer than standard pasta but not as dense as 100% chickpea or lentil pastas. It has a mild, slightly earthy flavor that’s less pronounced than pure legume pastas, which some might find more palatable. The penne shape held onto sauce reasonably well, though the ridges are less defined than traditional semolina penne.

One limitation worth mentioning is the price. This pasta costs roughly double what standard Barilla penne costs per box. For a family or someone on a budget, that adds up quickly. Also, while the protein boost is real, it’s not a complete protein source on its own. Pairing it with a complementary protein like whole grains or a small amount of animal protein would be needed to get all essential amino acids, though that’s a common consideration for plant-based eating.

Compared to 100% legume pastas (like those made solely from red lentils or chickpeas), this Barilla version is a middle ground. Pure legume pastas tend to have a stronger bean flavor and can turn gummy if overcooked, but they offer even more protein and fiber per serving. Barilla’s blend is more approachable for picky eaters or those new to alternative pastas, as it resembles regular pasta more closely in taste and texture. However, it doesn’t deliver the same nutritional density as the pure legume options. If your main goal is maximum protein and fiber, the pure versions might be a better bet, despite their quirks.

Who is this pasta suitable for? It’s a decent option for people who want a modest protein boost in their pasta dishes without a drastic change in flavor or texture. It works well in simple meals like penne with marinara or olive oil and vegetables. It’s also suitable for vegetarians and vegans looking for more plant-based protein sources. On the other hand, it’s not ideal for anyone needing a gluten-free pasta, as it contains wheat. It’s also not the best choice for those who dislike any legume aftertaste, because a subtle one does come through, especially if you eat it plain. And for budget-conscious shoppers, the higher price point might be hard to justify unless the protein increase is a priority.

In practice, I found it most useful for lunch meals where I wanted something more filling than regular pasta but didn’t want to prep a separate protein. A serving with roasted vegetables and a sprinkle of Parmesan felt satisfying without being heavy. But for a hearty dinner, I still preferred regular pasta with a side of beans or chicken. The Protein+ penne is a functional product that does what it claims, but it’s a compromise in cost and texture rather than a clear upgrade over standard pasta or pure legume alternatives.

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