Red Lentil Penne vs Chickpea Fusilli vs Edamame Mung Bean Rigatoni: Which Pasta Should You Buy?

Quick answer

Pick red lentil penne for a mild, nutty flavor and quick cooking. Choose chickpea fusilli for a hearty bite that holds up to chunky sauces. Go with edamame mung bean rigatoni if you want maximum protein and a shape that traps sauce. Each has a trade-off, so think about your sauce and texture preference.

When you're staring at the pasta aisle, the choice between red lentil penne, chickpea fusilli, and edamame mung bean rigatoni can feel overwhelming. All three are high-protein, high-fiber alternatives to traditional pasta, but they behave differently in the pot and on the plate. Knowing what each brings to the table helps you pick the right one for tonight's dinner.

This comparison breaks down the differences based on the actual products from Explore Cuisine. We'll look at flavor, texture, cooking time, and how each shape pairs with sauces. By the end, you'll know which legume pasta deserves a spot in your pantry.

Flavor and Texture: What to Expect

Red lentil penne has a light orange color and a pleasant mild nutty flavor, according to the product description. It's a gentle introduction to legume pasta if you're used to wheat noodles. The penne shape is a classic tube that works with a wide range of sauces, from marinara to creamy alfredo.

Chickpea fusilli brings a slightly earthier taste, and the spiral shape is excellent for grabbing onto pesto or chunky vegetable sauces. The brown rice flour in the blend adds a subtle sweetness and helps the pasta hold its shape. It cooks in 4-6 minutes, making it one of the quicker options here.

Edamame mung bean rigatoni is the most distinct. The blend of edamame, mung beans, and brown rice creates a balanced, satisfying flavor that's a bit more pronounced than the others. The ridged tubes are designed to capture every drop of sauce, so it's ideal for thick ragù or cheese sauces.

• If you prefer a neutral, nutty base, red lentil penne is your safest bet.
• For a heartier bite that stands up to bold flavors, chickpea fusilli works well.
• Edamame mung bean rigatoni offers the most sauce-trapping potential thanks to its ridges.

Protein and Fiber: Which Packs More Punch?

All three pastas are made from legumes, so they naturally deliver more protein and fiber than traditional wheat pasta. The exact numbers aren't listed in the product facts, but the ingredient blends give you a clue. Red lentil penne is made from organic red lentil flour and organic brown rice flour. Chickpea fusilli uses organic chickpea flour and organic brown rice flour. Edamame mung bean rigatoni combines edamame, mung beans, and brown rice.

Edamame and mung beans are particularly protein-dense, so the rigatoni likely leads in protein content. However, the brown rice in all three adds a bit of carbohydrate and helps with texture. If you're tracking macros, check the nutrition label on the package, as the exact values can vary.

The trade-off here is that higher protein often means a firmer, more al dente texture that some people find too chewy. Red lentil penne tends to be softer and more approachable, making it a good family-friendly option. Chickpea fusilli sits in the middle, offering a satisfying bite without being overly dense.

• Edamame mung bean rigatoni is your best bet if you want maximum protein per serving.
• Red lentil penne is a gentler choice for kids or those new to legume pasta.
• Chickpea fusilli balances protein and texture for everyday meals.

Cooking Time and Method

Chickpea fusilli is the speed champion, cooking in just 4-6 minutes. That's faster than most traditional pasta and makes it a weeknight lifesaver. Red lentil penne also cooks quickly, though the exact time isn't specified in the product facts. Edamame mung bean rigatoni, being a larger shape, may take a minute or two longer.

A common issue with legume pasta is overcooking, which leads to mushiness. To avoid this, always set a timer and taste-test a minute before the suggested time. Stir occasionally to prevent sticking, and rinse with warm water after draining if you're not saucing immediately.

The shape also affects cooking behavior. Penne tubes can trap water inside, so be sure to shake the colander well. Fusilli spirals have more surface area, which means they can absorb sauce faster. Rigatoni's ridges and larger size require a bit more attention to ensure even cooking.

• For a quick meal, chickpea fusilli's 4-6 minute cook time is hard to beat.
• Always taste-test before the suggested time to avoid mushy pasta.
• Rinse with warm water after draining if you're not saucing right away.

Sauce Pairings and Serving Ideas

The shape of your pasta should match the sauce you love. Penne's tubes are great for smooth sauces that cling to the outside and fill the inside. Try red lentil penne with a simple tomato basil sauce or a light olive oil and garlic toss.

Fusilli's spirals are perfect for pesto, which gets caught in the ridges, and for chunky vegetable sauces that need a little help staying on the fork. Chickpea fusilli also works well in cold pasta salads because the shape holds up to dressing.

Rigatoni's ridged tubes are the ultimate sauce trap. Use edamame mung bean rigatoni with a hearty bolognese, a creamy alfredo, or a thick bean-based sauce. The ridges grab every bit of flavor, making each bite satisfying.

• Red lentil penne: smooth sauces, simple preparations.
• Chickpea fusilli: pesto, chunky sauces, and pasta salads.
• Edamame mung bean rigatoni: rich, thick sauces that need a sturdy shape.

Trade-offs to Consider

• Flavor intensity: Red lentil penne is mild and nutty, chickpea fusilli is earthier, and edamame mung bean rigatoni has a more pronounced legume taste. If you're sensitive to bean flavors, start with red lentil. Choose red lentil for the most neutral taste.
• Cooking speed: Chickpea fusilli cooks in 4-6 minutes, while the others may take a bit longer. If you're in a hurry, chickpea is the winner. Chickpea fusilli is the quickest option.
• Sauce compatibility: Penne works with smooth sauces, fusilli with chunky or pesto, and rigatoni with thick, rich sauces. Match the shape to your favorite sauce for the best experience. Rigatoni traps the most sauce.

Product Facts at a Glance

• Red Lentil Penne: Light orange in color, with a pleasant mild nutty flavor. Made from organic red lentil flour and organic brown rice flour. Manufactured in a facility that also processes soy. The mild flavor makes it a versatile choice for any sauce, and the brown rice flour helps maintain a familiar pasta texture.
• Chickpea Fusilli: Made from organic chickpea flour and organic brown rice flour. Cooks in 4-6 minutes and can be served with any pasta sauce or topping. The brown rice is cultivated in North East Thailand by farmers in partnership with the Food to Thrive Foundation. Quick cooking saves time on busy nights, and the spiral shape holds onto chunky sauces and pesto well.
• Edamame & Mung Bean Rigatoni: Made from a nutrient-rich blend of edamame, mung beans, and brown rice. The ridged tubes are perfect for capturing every drop of your favorite sauce. The combination of edamame and mung beans likely boosts protein content, and the ridges are ideal for thick, hearty sauces.

Which Pasta Fits You?

Best for

• Red lentil penne is best for families or those new to legume pasta who want a mild flavor and familiar texture.
• Chickpea fusilli is best for quick weeknight meals and anyone who loves pesto or chunky vegetable sauces.
• Edamame mung bean rigatoni is best for high-protein diets and those who enjoy hearty, sauce-heavy dishes.

Not for

• If you dislike strong bean flavors, skip the edamame mung bean rigatoni and choose red lentil penne.
• If you need the fastest cooking time, avoid edamame mung bean rigatoni and go with chickpea fusilli.

No single legume pasta is perfect for everyone. Red lentil penne offers a mild, approachable option; chickpea fusilli delivers speed and a hearty bite; edamame mung bean rigatoni maximizes protein and sauce capture. Consider your flavor preferences, cooking time, and favorite sauces, and you'll find the right match for your pantry.