{"id":6536,"date":"2026-01-18T20:00:57","date_gmt":"2026-01-19T01:00:57","guid":{"rendered":"https:\/\/chandraalilijah.com\/?p=6536"},"modified":"2026-01-18T20:01:00","modified_gmt":"2026-01-19T01:01:00","slug":"carbe-diem-is-the-better-pasta-option","status":"publish","type":"post","link":"https:\/\/chandraalilijah.com\/index.php\/2026\/01\/18\/carbe-diem-is-the-better-pasta-option\/","title":{"rendered":"Carbe Diem is the better pasta option"},"content":{"rendered":"\n

What are you eating this Sunday?<\/p>\n\n\n\n

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. <\/p>\n\n\n\n

Let\u2019s Get Into It <\/strong><\/p>\n\n\n\n

What is Carbe Diem!<\/h2>\n\n\n\n
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Less carbs, high fiber, a good pasta to add to your pantry.<\/figcaption><\/figure>\n\n\n\n

Carbe Diem <\/a>is a pasta brand created by chef and food entrepreneur Katey Alden, fueled by General Mills’ venture studio<\/a>.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Thanks to From the Lobby<\/a> and Carbe Diem, I was able to try a box of their rotini pasta. <\/p>\n\n\n\n

How does it cook<\/h2>\n\n\n\n
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First time I\u2019ve ever seen rotini pasta cook so easily!<\/figcaption><\/figure>\n\n\n\n

The rotini pasta was soooo easy to make! It cooks in less than 15 minutes and has the perfect texture.<\/p>\n\n\n\n

As someone who always makes pasta, I was surprised to see how easy and nice it cooked.<\/p>\n\n\n\n

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

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

What did I make<\/h2>\n\n\n\n
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I made a garlic and Cajun chicken pasta. I found a recipe on Pinterest from a recipe blog called Pantry Parlor<\/a> and made it my own.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

I added three garlic cloves of minced garlic to a pot with a quarter of butter to saut\u00e9 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. <\/p>\n\n\n\n

That was the first time I saw the heavy cream and cheese blend perfectly. It was a good consistency. <\/p>\n\n\n\n

I folded in the pasta noodles and chicken and that’s all it took!<\/p>\n\n\n\n

I ate mine immediately because I was kinda hungry! However, sometimes I would let it sit for a moment. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

The pasta and seasoning blend was TEA<\/h2>\n\n\n\n
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A spoonful of this pasta on a Sunday is a successful meal. <\/figcaption><\/figure>\n\n\n\n

This pasta adapts to the sauce immediately.<\/p>\n\n\n\n

The garlic taste wasn\u2019t 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.<\/p>\n\n\n\n

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