diabetes Main Course type II diabetes Vegan Vegetarian

Dreamfields Pasta

I’ve written about Dreamfields Pasta in the past, but during this second week of Diabetes Awareness Month, I wanted to mention them again.  This is a fantastic product for anyone watching their carbohydrate intact, whether they are diabetic or not.  You’ll have some terrific health benefits, and I promise that you won’t detect any difference in quality, texture, or taste 🙂

When I first met with a diabetic educator almost two years ago, she basically told me that I wouldn’t be able to eat pasta again, unless it was a very, very small portion.  Ouch.  Of all the foods I would miss on my new diet, I would put pasta ahead of meat.

I learned about Dreamfields from an ad in one of my mother’s diabetes magazines.  I jumped onto their website and was impressed with what I read.  Dreamfields was a great addition to a diabetes diet 🙂 🙂  The reason for this is because of the way the produce their pasta.  You can find the specific details on their website, but for now let me just say that a serving of Dreamfields pasta has only FIVE carbs and is 65% lower gylcemic index than traditional pasta.

Up until about a year ago, I had to order Dreamfields on-line, which can get a bit pricey.  Gratefully, it’s now available from several grocery stores in my area, including Giant and  Super Fresh.  Because I can get it much easier today, I enjoy it regularly.  I can attest to the fact that consuming Dreamfields has little to no effect on my glucose levels.

Here’s a great recipe for Butternut Squash with Linguine, which is perfect for this time of year.  Right now, butternut squash might even be available pre-diced in your produce section.   Here’s a video from Dreamfields, with the recipe below. Vegetarians/Vegans can eliminate the cheese and prosciutto  and still have a great tasting meal 🙂

Butternut Squash with Linguine

1/2 box Dreamfields Linguine
2 teaspoons olive oil
1 tablespoon minced garlic
4 cups butternut squash pieces (about 1-inch pieces)
1/2 cup dry white wine or reduced-sodium vegetable broth
1/4 teaspoon salt
1/4 cup chopped fresh sage or 4 teaspoons dried sage
1/4 cup crumbled goat cheese, blue cheese or shredded Parmesan cheese, optional
Crumbled cooked prosciutto or bacon, optional
Toasted chopped walnuts, optional


  1. Cook pasta according to package directions. Drain and return to pan; cover and keep warm.
  2. Meanwhile, in large nonstick skillet, heat olive oil over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Stir in squash, wine/broth and salt. Simmer 12 to 15 minutes just until squash is tender, stirring occasionally. Stir in sage.
  3. Toss squash with pasta and cheese. Sprinkle with prosciutto, additional cheese and walnuts, as desired.

Makes 4 to 6 servings.

Nutrition information (1/4 of recipe): 304 calories; 9 g protein; 23 g digestible carbohydrates*; 6 g total fat; 2 g saturated fat; 7 mg cholesterol; 213 mg sodium; 7 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 52 g carbohydrate

*Whether enjoying Dreamfields pasta or other foods, consumers with diabetes must carefully monitor blood glucose and have frequent contact with their physician to maintain good health. To create a healthful eating plan for your individual needs, consult with your health care professional.

By seedthrower1

I'm passionate about helping people realize that God wants to make something new of them and bring about a permanent transformation in their lives: body, mind, and spirit.

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