Balsamic Brown Butter Penne
Cook Time: 10 MINUTES
Serves: 4 PEOPLE
INGREDIENTS: 4
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20 min cook time
Chickpea Cavatappi
Ingredients 1 box Banza Chickpea Cavatappi 1 tbsp EVOO 2 Garlic Cloves, minced 1/4 tsp red crushed pepper ½ cup sundried tomato (in oil), roughly chopped 1 ½ tbsp Tomato Paste 1 1/4 cup milk of choice ¼ cup shredded parmesan cheese ¾ tsp Italian Seasoning Salt & Pepper to taste 1 ½ cups spinach and/or roughly chopped kale Directions Cook Banza: Bring a large pot of water to a boil. Add pasta and cook according to package directions. Strain pasta, (rinse with water if using chickpea)and set aside. Make Sauce: While pasta cooks, saute garlic and red pepper in olive oil over medium low heat for 2 minutes, or until garlic is lightly golden. Add sundried tomatoes, herbs, and tomato paste to the pan and stir for 1-2 minutes. Finish Sauce: Slowly add in your milk of choice and simmer for 4-5 minutes until thickened. Add spinach/kale and parmesan cheese, stirring until the cheese is fully melted and the greens are wilted. Ensure milk and cheese are close to room temperature to avoid curdling Finish Pasta: Once pasta is cooked, add to sauce and mix until well combined. Add some pasta water to thin sauce if needed. Garnish with additional parmesan cheese, serve, & enjoy!
50 min cook time
Classic Lasagna
Classic Lasagna GOOD FOR: Learning your sister-in-law is vegetarian during hors d'oeuvres, recording your nephew's first lasagna, hosting game night with 30 minutes notice. Ingredients 1 box lasagna noodles 3 cups (one 24 oz jar) marinara sauce 16 oz ricotta cheese 1/2 cup grated parmesan 1/4 cup chopped basil 1 1/2 lb fresh mozzarella, sliced Instructions Pre-heat oven to 375 F. In a small bowl, combine ricotta, 1/4 cup of parmesan, and chopped basil. Season with salt + pepper. Spread 1 cup of marinara sauce in a 9x13 inch baking dish. Lay 4 dry Lasagna sheets over the sauce, allowing space in between each sheet as they will expand while cooking. Add a layer of ricotta, 1/2 cup of sauce, and a layer of mozzarella. Repeat twice more (noodle, ricotta, sauce, mozz), topping the last layer with the remaining parmesan. Cover + bake for 45 minutes. If desired, remove the foil after 40 minutes, turn the oven to broil, and allow the top cheese to brown for ~5 mins. Keep a close eye on it as it can burn quickly. Notes To add vegetables to this recipe; simply chop them very small, sauté in 2 tbsp olive oil, season with salt, and cook until softened. Add between layers of ricotta and mozzarella. 3.5.3251
40 min cook time
Vegetarian Chickpea Pot Pie
This vegetarian chickpea pot pie is cozy, creamy, and perfect for any celebration! Cook Time: 40 MINUTES Serves: 4-6 PEOPLE INGREDIENTS: 12 Ingredients 1 box Banza pizza crust (2 crusts) 1 leek, whites and light greens thinly sliced 1 yellow onion, roughly chopped 2 large carrots, cut into .5” pieces 1 cup canned chickpeas, drained, rinsed & patted dry ¼ cup (4 tbsp) salted butter 3 cloves garlic, thinly sliced 2 tbsp sage, rosemary, and/or thyme, finely chopped ¼ cup gluten free AP flour 1 cup milk 2.5 cups vegetable broth ½ cup green peas Directions Prepare ingredients: Preheat oven to 450°F. Set Banza pizza crusts out to thaw at room temperature. Saute Aromatics: Heat a large oven-safe high-sided pan over medium-high heat with 2 tbsp olive oil. When oil is shimmering, add leek, onion and carrot. Cook, stirring frequently until softened but not browned, 7-9 minutes. Season with salt and pepper as desired. Transfer veggies to a plate and set aside, reserving pan for next step. Crisp chickpeas: Return pan to medium-high heat with 2 tbsp olive oil. When oil is shimmering, add chickpeas. Cook without stirring until starting to crisp, about 3 minutes. Stir and continue to cook until light golden on all sides, 2-3 minutes more. Transfer to a paper towel lined plate and season with salt and pepper as desired. Make Sauce: Add butter to pan and return to medium heat. Once butter is melted, add garlic, herbs and flour. Whisk until mixture is smooth and flour is lightly toasted, 1-2 minutes. Slowly add milk, while still whisking, and then broth. Increase heat to high and bring mixture to a boil. Once boiling, reduce to a simmer and continue to cook, whisking, until sauce is thickened by about half, another 5-6 minutes. Finish Sauce: Once sauce has thickened, remove from heat and gently fold in sautéed vegetables, chickpeas and green peas. Taste and season with salt and pepper as desired. Top Pot Pie: Tear Banza crust into 2-3” pieces and layer over top of sauce, making sure all sauce is covered. Drizzle with olive oil, sprinkle with salt and place in oven. Bake Pot Pie: Bake until crust is golden brown and sauce is warmed through, about 15-20 minutes. Let cool slightly before slicing and serving. Notes Hacks/Recipe Notes: Leftover leek greens, carrot tops & herb stems can be bagged up and frozen for a future stock. You can brush the crust with egg wash (1 egg whisked with 1 tbsp water) for extra deep golden color! You can also skip crisping up the chickpeas and just mix them into the sauce with the peas.