Who said nutrient-packed, gluten-free pasta has to be ho-hum? With options ranging from noodles that inspire delicious Asian dishes to a pasta made from vegetables found under the sea, there is no shortage in the excitement department — promise. Check out these five pastas to take your next noodle dish from lackluster to completely original.

Ancient Harvest Quinoa Pasta: Each one of these protein-packed noodles is made with a blend of organic corn and quinoa flour. The super seed — which is often mistaken for a grain — gives the pasta a light, fluffy quality. The pasta comes in several different varieties, but the elbows, shells and garden pagodas are ideal for making pasta salad or macaroni and cheese.
quinoa.net

Schär Gluten-Free Pastas: Schär pastas are ideal for the new-to-gluten-free eater or a mixed crowd of people who might not be so keen on the taste of gluten-free pasta. Made with a combination of maize and rice flour, the consistency and color of the pasta is much closer to what is known as “regular” pasta, and it tastes a little less like whole grain than some of the other options out there. The pastas range in size from lasagne noodles to tiny rings and shells that are tasty additions to soups and stews.
schar.com

Tinkyáda Rice Pasta: A brown rice pasta that is also Kosher-certified, most of these noodles only have three ingredients (brown rice, rice bran and water). For the gluten-intolerant pasta lover, Tinkyáda pasta boasts al dente noodles. And with 18 shapes to choose from — spirals, elbows, jumbo shells, fusilli and lasagne noodles — there will be plenty of time to experiment with recipes ranging from simple tomato sauce to stuffed shells topped with crispy mozzarella cheese.
tinkyada.com

Sea Tangle Noodle Company’s Kelp Noodles: Made with just three ingredients — kelp (seaweed), sodium alginate (sodium extracted from brown seaweed) and water — Kelp Noodles are fat-free, gluten-free and low-cal (just 6 calories in 4 oz.). This sea vegetable is packed with calcium, potassium, magnesium, iron and iodine; and it’s also very high in sulfur. Don’t let the green color scare you away: Kelp Noodles are delicious served cold or hot, and can be used in a number of recipes, including stir fry, soup and salad. No cooking required: All you have to do is rinse and eat. How much easier can it get?
kelpnoodles.com

Annie Chun’s Pad Thai Rice and Maifun Brown Rice Noodles: Not all of Annie Chun’s noodles are gluten-free, but the ones that are have a special somethin’ that makes them a delicious option for a gluten-intolerant pasta lover. And the best part? These pastas cook in no time — in about 4 to 5 minutes they are ready to go. Pair them on the side with a soy ginger salmon, or make them the main event in a lo mein or pad Thai dish.
anniechun.com

Lemon Walnut Pesto Pasta with Asparagus

Gluten Free. Serves 5-6

• 16 oz. gluten-free pasta
• 6 tablespoons olive oil
• 7-9 basil leaves
• 2 cups spinach
• fresh juice of 1/2 lemon
• 3/4 cup walnuts
• 2 cloves garlic, minced
• 1/4 cup low-fat ricotta cheese
• 1/2 teaspoon sea salt
• 1 cup chopped asparagus
• 1/2 cup Parmesan cheese, shredded

1. Prepare pasta according to package directions. When fully cooked, rinse pasta with warm water, return to pot and drizzle with 2 tablespoons olive oil, tossing before setting aside.

2. Add 2 tablespoons olive oil, basil leaves, spinach, lemon juice, walnuts, garlic, ricotta and sea salt to a food processor or high-speed blender; pulse until smooth. Pour mixture over pasta and toss to combine.

3. In a medium sauté pan, add remaining 2 tablespoons of olive oil and warm over medium-high heat. Add asparagus and sauté, stirring constantly for 4 to 5 minutes. Do not overcook.

4. Divide pasta among bowls and evenly garnish with asparagus and Parmesan cheese.

Nutty Thai-Style Noodles

Vegetarian, Gluten Free. Serves 4-5

• 8 oz. gluten-free brown rice pad Thai noodles (like Annie Chun’s)
• 2 tablespoons safflower oil
• 1/4 cup gluten-free soy sauce or tamari
• fresh juice of 1 lime
• 2 tablespoons sesame oil
• 1/4 cup light brown sugar
• 2 tablespoons natural peanut butter
• 1 tablespoon arrowroot starch
• 3 cloves garlic, minced
• 1/2 cup carrots, shredded
• 1/4 cup scallions, chopped
• 1/2 cup bean sprouts
• 1/2 cup cashews, chopped

1. Prepare pasta according to package directions. When fully cooked, rinse pasta with cold water, return to pot and drizzle with safflower oil, tossing before setting aside.

2. In a medium saucepan, combine soy sauce, lime juice, sesame oil, light brown sugar, peanut butter, arrowroot starch and garlic, whisking consistently over medium-low heat. Continue whisking throughout cooking process, until sauce begins to thicken. Remove from heat and pour over noodles, stirring to combine.

3. Mix together the carrots, scallions, bean sprouts and cashews in a medium bowl.

4. Serve pasta cold, dividing among bowls. Top each serving with carrots, scallions, bean sprouts and cashew mixture.

Curried Coconut Noodles

Vegetarian, Gluten Free. Serves 4-5

• 12 oz. gluten-free pasta, cooked
• 2 cans diced tomatoes
• 1/2 cup light coconut milk
• 1 cup butternut squash, uncooked and diced
• 2 medium red potatoes, uncooked and diced
• 1/2 teaspoon cumin
• 1 teaspoon sea salt
• 1 tablespoon red curry paste
• 1/4 cup sliced almonds, toasted
• 1 cup frozen peas

1. Preheat oven to 425 degrees. Prepare pasta according to package directions. When fully cooked, rinse pasta with cold water, return to pot and set aside.

2. In a medium saucepan, combine diced tomatoes, coconut milk, butternut squash, potatoes, cumin, sea salt and red curry paste, stirring well to combine. Simmer ingredients over low heat for 25 minutes, stirring occasionally.

3. While ingredients are simmering, place almonds on a baking sheet and toast in oven until golden brown (8 to 10 minutes). Remove from oven and set aside.

4. When sauce has reached end of cook time, add peas and simmer for an additional 5 minutes. Remove from heat and pour sauce over pasta, stirring to combine.

5. Divide pasta among bowls and garnish with toasted almonds before serving.

These recipes are gluten-free. If you have allergies or food sensitivities, always check specific manufacturer’s products for allergens and/or cross-contamination issues. All nutritional information is approximate.

Caroline Shannon-Karasik is a freelance writer and founder of thegspotrevolution.com. More at carolineshannon.com.