Su-Jit Lin bought as many protein-packed pasta brands as she could find to put them to the test. They've recently become available in a wider range of shapes, but since penne has a tendency to break and spaghetti can get soggy and sticky if not handled properly, she decided to only use spiral noodles for the taste test. To prepare the pasta, she individually cooked 1 ½ ounces of each brand in a small pot of water for around seven minutes. She first tasted them all plain while still warm, then again after they cooled to see if the texture changed. For the second part of the test, she reheated the pasta and tossed it in Rao's Homemade tomato-and-basil sauce. See how it went at the link in our bio. Review by Su-Jit Lin (Credit: Su-Jit Lin for Business Insider) #proteinpasta #pasta #plantbased