Simply Nature Brown Rice & Quinoa Fusilli and Penne

I’ve been experimenting with some alternatives to traditional pasta. My family recently tried some chickpea pasta from Aldi that was pretty good. We also like the hearts of palm pasta from Aldi.

The latest option we tried is brown rice and quinoa pasta.

Simply Nature Brown Rice & Quinoa Fusilli and Penne appear to be Regular Buys at Aldi. That means you should be able to find them any time of year.

We buy Aldi products for review using our own funds. I paid $2.15 per 16-ounc box at my local Aldi in April of 2025. That’s about 13 cents per ounce. There are eight 2/3-cup servings per box, which comes out to about 27 cents per serving.

These are products of Canada. They’re USDA organic and are certified organic by TCO Cert. They’re also non GMO, gluten free, and kosher.

The only ingredients in these are organic brown rice and organic quinoa.

One 2/3-cup serving has 200 calories, 1.5 grams of total fat (2% DV), no saturated fat or sodium, 43 grams of total carbohydrates (16% DV), 2 grams of dietary fiber (7% DV), no sugars, and 4 grams of protein.

These have a carbs-to-fiber ratio of 21.5:1 for a 2/3-cup serving. That’s a similar or only marginally better number than traditional wheat flour pasta. If you’re looking for pasta that’s lower in carbs, some better options at Aldi would be their chickpea penne and chickpea rotini or their hearts of palm linguine and angel hair pasta.

You cook this like you would cook any other pasta. In a large pot, bring water to a boil. Add salt, if desired. Add pasta and cook uncovered, stirring occasionally, about 7-10 minutes or until al dente. Do not overcook. Rinse with cold water. Drain well. Add sauce of your choice.

I cooked up both the fusilli and penne and served them with a few different sauces so my family could make customized pasta plates.

This pasta has a taste and consistency similar to traditional wheat flour-based pasta. I might not be able to tell the difference if I didn’t know it was made with quinoa and brown rice. These made for a delicious pasta night in my house, and several of us went back for seconds.

The backs of the boxes also have recipes, if you’re looking for some inspiration. I have not tried the recipes yet. The fusilli box has a Caesar Pasta Salad recipe, while the penne box has a Veggie Primavera recipe. Both are posted below.

Caesar Pasta Salad:

(On the back of the fusilli box.)

Ingredients — 

• 16-ounce package of Simply Nature Organic Gluten Free Brown Rice Quinoa Fusilli, cooked per package directions and chilled
• 12-ounce bottle of Simply Nature Organic Caesar Dressing
• 5 ounces Emporium Selection Shredded Parmesan Cheese
• 1 pint cherry tomatoes, halved
• 1 romaine heart, roughly chopped
• 2.11-ounce package Savoritz Original Parmesan Crisps

Directions —

1. In a large bowl, combine the fusilli, dressing, parmesan, and tomatoes. Chill in the refrigerator for 30 minutes.
2. When ready to serve, remove from the fridge and add romaine. Before adding parmesan crisps, lightly crush them in the bag. Stir to combine.
3. For best results, serve immediately. If preparing ahead of time, add romaine and parmesan crisps just before serving. Add salt and pepper to taste.

Veggie Primavera:

(On the back of the penne box.)

Ingredients — 

• 8 ounces Simply Nature Organic Gluten Free Brown Rice & Quinoa Penne
• 1/2 head broccoli, cut into small florets
• 2 tablespoons Carlini 100% Pure Olive Oil, divided
• 1/2 yellow onion, diced
• 1/2 yellow squash, cut into 1/2-inch slices
• 1/2 zucchini, cut into 1/2-inch slices
• 1 red pepper, seeded and thinly sliced
• 2 garlic cloves, minced
• 2 cups Simply Nature Organic Baby Spinach
• 1 cup diced tomato
• Stonemill Iodized Salt, to taste
• Stonemill Ground Black Pepper, to taste
• Stonemill Crushed Red Pepper, optional, to taste
• Emporium Selection Shredded Parmesan Cheese, optional, to taste

Directions —

1. Bring a large pot of water to a boil. Add pasta and cook for 2 minutes, stirring occasionally. Add broccoli and cook 5 minutes longer or until pasta is al dente. Drain, rinsing with cold water until cool. Reserve.
2. In a large saute pan, over medium-high heat, heat 1 tablespoon of olive oil.
3. Saute onion, squash, zucchini, and red pepper for 5 minutes.
4. Add garlic, remaining 1 tablespoon of olive oil, spinach, and tomatoes. Cook for 3 minutes.
5. Stir in penne and broccoli, tossing to combine. Season to taste with salt and pepper.
6. Garnish with optional red pepper and cheese.

The Verdict:

Simply Nature Brown Rice & Quinoa Fusilli and Penne are made with only organic brown rice and organic quinoa. This has a flavor and texture that is practically identical to regular wheat flour pasta, and everyone in my house likes it. This pasta is not significantly lower in carbs than regular pasta, though, so if you want low-carb pasta, this might not be for you.