Carbe Diem is the better pasta option

What are you eating this Sunday?

My Sunday dinner calls for a creamy meal with an easy-to-cook pasta. Carbe Diem sent me a box of rotini to try and I can already say – it’s amazing.

Let’s Get Into It

What is Carbe Diem!

Less carbs, high fiber, a good pasta to add to your pantry.

Carbe Diem is a pasta brand created by chef and food entrepreneur Katey Alden, fueled by General Mills’ venture studio.

According to their website, Carbe Diem is a wheat-based product that has 55% fewer carbs, 110 calories per serving and eight grams of protein, making this a better option for a pasta noodle.

The pasta retails for less than $5 a box and offers a variety of noodles, including rotini, penne, spaghetti, elbows, orzo, fettuccine, angel hair and cavatappi.

Thanks to From the Lobby and Carbe Diem, I was able to try a box of their rotini pasta.

How does it cook

First time I’ve ever seen rotini pasta cook so easily!

The rotini pasta was soooo easy to make! It cooks in less than 15 minutes and has the perfect texture.

As someone who always makes pasta, I was surprised to see how easy and nice it cooked.

Typically, when I cook pasta noodles, it can take almost 20 minutes to get the pasta to a soft spot that’s edible.

I can confidently say Carbe Diem cooks not only quickly, but to a very soft and edible pasta that I am very impressed with.

What did I make

I made a garlic and Cajun chicken pasta. I found a recipe on Pinterest from a recipe blog called Pantry Parlor and made it my own.

For my recipe, I seasoned my pasta water with salt and pepper and cooked it to al dente. The chicken is seasoned with Cajun, onion powder, garlic powder, and a dash of oregano.

I added three garlic cloves of minced garlic to a pot with a quarter of butter to sauté the garlic. Next, add exactly one cup of heavy cream and let it come to a simmer before adding around 1 cup of Parmesan and a mozzarella blend.

That was the first time I saw the heavy cream and cheese blend perfectly. It was a good consistency.

I folded in the pasta noodles and chicken and that’s all it took!

I ate mine immediately because I was kinda hungry! However, sometimes I would let it sit for a moment.

One thing I wish I had added is a tad bit of pasta water for extra sauce, this time I forgot to set it aside… I accidentally poured it right down the drain, but it wasn’t something I totally needed.

The pasta and seasoning blend was TEA

A spoonful of this pasta on a Sunday is a successful meal.

This pasta adapts to the sauce immediately.

The garlic taste wasn’t overpowering; it was just enough. I used about 3 cloves of minced garlic, with my typical seasoning of garlic powder, onion powder, and Cajun seasoning for the sauce.