Cybele's Free to Eat
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Our new line of delicious Superfood Veggie Pasta (winner of the 2018 "Clean Choice" award from Clean Eating Magazine) is high in protein (up to 25 grams), has more than one full serving of veggies, twice the fiber of traditional pasta, is grain-free and is packed full of plant-based nutrients. Easy to make and versatile for a variety of dishes, with your favorite sauce or without, in pasta salad or casseroles - the options are endless.
Each jewel-toned pasta showcases an innovative blend of vegetables and lentils—that’s it! Superfood Green is made with kale, spinach, broccoli, and green lentils; Superfood Orange is made with pumpkin, butternut squash, and red lentils; Superfood Red is made with tomatoes, red bell pepper, and red lentils; Superfood White is made with cauliflower, parsnips, and green lentils; and Superfood Purple is made with beets, sweet potatoes, carrots, and red lentils. Add some olive oil and sea salt to this superfood-boosted pasta, and you have a complete meal full of carbs, protein, veggies and healthy fat.
Based in Los Angeles, Cybele’s Free-to-Eat was founded in 2013 by Cybele Pascal, the best-selling author of The Whole Foods Allergy Cookbook, The Allergen-Free Bakers Handbook, and Allergy-Free and Easy Cooking. Inspired by her son’s multiple food allergies, Cybele set out to make the best allergy-friendly cookies for him. She took them to market and quickly became a category leader. Cybele is now introducing the first-of-its-kind line of Superfood Pasta that is full of color, high in protein, loaded with more than one full serving of vegetables but free from the top eight allergens.