Sfoglini launched two pastas: turmeric reginetti and kale penne.

The green kale penne pairs well with pesto, a marinara or as a pasta salad-base, according to the company. Sfoglini’s turmeric reginetti is formulated in partnership with single-origin spice company Diaspora Co.  

Plant-based food company Sweet Earth Foods released a cacio e pepe entrée bowl made with gluten-free ingredients.

The dish features a creamy vegan Parmesan-style cheese and black pepper sauce formulated from cashews, as well as a chickpea pasta and added vegetables.

California Olive Ranch is expanding into another category with the debut of its pasta sauce line.

• California-style marinara: a blend of tomatoes, onion, garlic, parsley and oregano.
• Garden basil: a mix of sweet basil and onion.
• Roasted garlic: a combination of roasted garlic, oregano and parsley.
• Portobello mushroom: a blend of portobello and porcini mushrooms, basil and smoked paprika.
• Parmesan vodka: a mix of grated California Parmesan cheese, cream and vodka.

Tolerant, a minimally processed legume-based pasta brand of Barilla Group, has expanded its portfolio with the launch of organic chickpea spaghetti.

The new spaghetti contains no fillers, additives or binders and is certified organic, gluten-free, Non-GMO Project verified, vegan and kosher. The pasta contains 6 grams of total fat per 3.5-oz serving and 39% of the daily recommended fiber.

 PepsiCo, Inc. is set to introduce Pasta Roni Heat & Eat, a dish that may be heated in a microwave in 60 seconds. The product is available in two varieties: penne alfredo and rotini marinara. The products are available nationwide with a suggested retail price of $2.39. 

Direct-to-consumer, plant-based food company ZENB is adding spaghetti noodles to its current lineup of grain-free pastas. Joining other pasta shapes in the brand portfolio including rotini, penne and elbows, the single-ingredient spaghetti is made from 100% yellow peas and is certified gluten-free, vegan, and non-GMO. Each serving of the spaghetti contains 17 grams of protein and 11 grams of fiber.

Red Gold debuted two private label plant-based sauces.

The company is debuting two tomato-based pasta sauces made from a tomato puree, diced tomatoes, plant-based protein and extra virgin olive oil.

Barilla is expanding its one-ingredient pasta line with the introduction of chickpea penne. The company’s new pasta is made from chickpeas and contains 19 grams of plant protein per a 3.5-oz serving. It is also gluten-free, vegan, and Non-GMO Project verified, according to the company.

Banza, a maker of chickpea-based comfort foods, is launching Banza Cascatelli by Sporkful, a better-for-you and gluten-free version of the new cascatelli pasta shape.

The company uses chickpeas to recreate classic comfort foods like pasta, pizza, rice and macaroni and cheese with more protein and fiber and fewer net carbs. The new cascatelli product offers the same nutritional benefits as Banza’s other pasta shapes, with 20 grams of protein and 8 grams of fiber per serving.

Patagonia Provisions debuted an organic fusilli pasta made with Kernza, a perennial grain that comes from intermediate wheatgrass.

The fusilli pasta is made with a combination of semolina and Kernza flours. The new pasta is the latest product in the company’s Kernza product line, joining a small batch Kernza beer. It is available on the Patagonia Provisions’ website and is $6.95 for a 14-oz box.