iTz noT Pasta Penne Organic Plant Fibre Yam, Ready to Eat, 100% Natural, Gluten Free, 200g
£1.99
Love the satisfying bite of penne pasta but watching your carbs or gluten intake? Buy iTz noT Penne Pasta today! It's the perfect way to experience the satisfying texture of traditional penne pasta without sacrificing your health goals. It’s the best gluten-free pasta made from organic konjac yam, this innovative penne offers the delicious texture and versatility of traditional penne pasta with a healthy, low-carb twist.
Why iTz noT Penne Pasta is a Game Changer:
The Power of Organic: Made with all-natural, organic konjac yam and free from artificial ingredients and preservatives, iTz noT Penne gluten-free Pasta is a healthy, natural and low carb pasta choice for your diet.
Gluten-Free Freedom: It's finally here! iTz noT Penne Pasta is 100% gluten-free pasta and low carb pasta, allowing those with celiac disease or gluten sensitivity to indulge in delicious penne creations worry-free.
Low-Carb Goodness: iTz noT Penne Pasta boasts a stunningly low carb count, making it a dream come true for those following a keto-friendly or low carb pasta diet. Enjoy your favourite low carb pasta dishes without derailing your health goals.
Unlock a World of Penne Possibilities:
iTz noT Penne Pasta retains the perfect texture for scooping up your favourite sauces. Pair it with a classic arrabbiata sauce for a spicy kick, or toss it in a creamy pesto for a lighter option. Shop Now and Experience the iTz noT Penne Difference!!
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Ingredients
ItzNot endeavour to source the highest quality natural ingredients to create delicious, nutrient-rich meals.
Tapioca
A versatile ingredient, adds a unique texture and taste to our products. It's gluten-free and low-carb.
Konjac
A natural wonder! Low-carb, high-fiber, and gluten-free, it's the heart of our delicious and healthy products.
Oat
Packed with fiber and protein, our organic oat fiber makes our products more nutritious and satisfying.
Carrot
A natural source of beta-carotene, this ingredient enhances binding and improving the texture of our konjac foods.
