Pasta gets the plant-forward treatment

A well-made pasta dish is the perfect option for many diners when they’re eating away from home—it can be made with a tasty marinara sauce, a rich alfredo or packed with veggies. In short, it’s great for just about anyone, no matter what diet they’re following. But often, without tofu or another type of protein added, these pasta dishes are not exactly rich in protein. When it comes to the college and university foodservice segment, availability of protein-rich, plant-based options—particularly in the form of legumes—are important to customers when choosing when to dine on campus versus when to seek a meal elsewhere. With new pasta options, those meals are more within reach than ever before.

Making plant-based items more nutritious

“College students love pasta—they always have,” notes Robert Landophi, culinary operations manager at University of Connecticut. “But, again, they’re worried about the ‘freshman 15,’” the common phenomenon of students gaining weight during their first year of college. Landophi noted a campaign that the UConn foodservice program launched featuring signage that announced a new high-protein, lower-carb pasta option: Lentil Penne from Basic American Foods, made from a blend of red lentil flour, white rice and pea protein. High in protein and fiber, as well as gluten-free, this pasta offers the comforting flavor of pasta with additional health benefits.

“The students think, ‘Wow, I can have pasta!’” Landophi says, adding that the students are also seeking plant-forward options, mimicking a nationwide trend that foodservice operators have seen in nearly all demographics. “Students are eating more legumes and whole grains. They’re not giving up meat, but they’re eating less meat.”

To help cater to students’ preferences, the UConn foodservice program successfully launched 10 pasta dishes made with the protein-rich penne that included a vegetable-rich primavera, a dish made with Cajun cream sauce and another with tomatoes, mozzarella and a drizzle of balsamic over the top. With 21 grams of complete protein and six grams of dietary fiber, the pasta also met the nutritional desires of college students.

UConn isn’t alone in its attempt to cater to students who want more nutritious plant-based foods. More than 80% of college and university foodservice operators are actively adding new vegetarian dishes to menus, while 72% are also seeking out vegan options, according to Technomic’s 2017 College & University report. But beyond strictly vegetarian or vegan options, many students are simply looking for healthier foods overall, without abstaining from meat or animal products. And because students eat on campus around 40% of the time, having nutritious plant-based options is a must for the foodservice program.

With the shift in how people—especially younger generations—eat regularly, industry partners are playing their own role in creating products that meet the demand.

The trend toward plant-based proteins and plant-forward pastas also piggybacks on a couple of culinary mainstay of college and university programs: offering comfort foods and offering make-your-own meals that allow students to pick and choose ingredients to their liking. In fact, more than half of surveyed students say that it’s important that they can substitute or omit ingredients in their food, according to the College & University report. Comfort foods like pasta are great, but can often be lacking in nutrition. With plant-based protein rich pasta like red lentil penne, students can have the best of both worlds. Landophi notes that his team plans to offer the red lentil pasta as an option next to standard pasta with traditional marinara and alfredo sauces during the upcoming fall semester.