Their pasta is made of yellow peas and the texture and everything is just the same as pasta.
I managed to try some on its own and you really couldn't tell but if you ate a sufficient amount then you start to get a yellow pea aftertaste but who eats that much plain pasta on its own.
The pasta I tried was cooked with tomato sauce so if it was a blind test you couldn't really tell but it is more wholesome because it is similar to wholewheat pasta.
In the evenings, they are hosting a wholesome, hands-on, plant-powered dining experience by Lauren Lovatt executed by Chef Clement where I was lucky to get my hands on a ticket.
I returned for the supper club and it was definitely an enlightening experience cooking with less waste and discovering some of the possibilities that using as much of the whole plant can offer.
After arriving, the dinner started off with chit chat and vegetable crisps which were made by a food dehydrator.
Although I have tried these before, the ones at Zen B were delicately flavourful and moreish.
Next were the Juice pulp crackers with kimchi cream, picked roots and leaves.
The Juice pulp which people throw away after juicing can actually be made into tasty crackers.
I was surprised how tasty they were as well as the lovely crisp and crumbly texture compared to the sold hard commercial crackers you get.
The kimchi cream was also made from the water that was used to pickle the roots so all the flavours and ingredients were not lost.
The main course was Broccoli and Bean Pasta e Fagioli with miso sourdough breadcrumbs and plant-based Parmesan.
The star of the show was the ZenB macaroni which was just like your regular macaroni in terms of texture and in terms of taste, it was the sauce that it was cooked in.
The dish as a whole was really delicious because I liked the wholesome starchy beans and everything was really tasty.
The plant based Parmesan was crispy and actually tasted cheesy which was made from air dried tahini.
Last but not least was the stunner dessert which was beetroot and bean truffles.
It was so sinfully decadent yet not guilty because it was totally vegan and I love the way the pulses give it that silky melt in your mouth texture just like truffles which were dusted in carob powder.
Throughout the night dinner was accompanied by a mixture of alcoholic and non-alcoholic drinks.
I chose the non alcoholic kombucha by Genie drinks and tried the fiery ginger and citrus.
Personally the fiery ginger was my favourite while the citrus was refreshing.
We were given all a box of ZENB pasta to take home:
