20 min cook time
Banana Ketchup Hot Dog Pizza
As a kid growing up in the Philippines one of the treats we got during birthday parties was a pasta my brother and I called Pink Spaghetti. It was essentially a Spaghetti Bolonages made Filipino style using Banana Ketchup as a base (which colored the sauce a light pink) and then it was topped with hot dogs and a nice sprinkling of cheddar cheese. I wanted to make it in pizza form, replacing the minced beef with minced mushrooms and walnuts in Banana Ketchup. It’s topped with slices of cheddar cheese and hot dogs (but this time they are vegan)! Right out of the oven more banana ketchup is drizzled on top with more shredded cheddar cheese. It’s a bite right into my childhood. Ingredients 2 Plain Banza Pizza Crusts 2 Cups Walnuts 1 Large Portobellow Mushroom Cut into Chunks 1/4 Red Onion Cut into small Chunks 2 Cloves of Garlic, sliced 2 Tablespoons Olive Oil 1 1/2 Cup Banana Ketchup 1 Teaspoon Salt 1 Teaspoon Black Pepper 4 Slices of Cheddar Cheese 2 Vegan Hot Dog Links Cut thinly 1 Cup Shredded Cheddar Cheese 1 Tablespoon Chopped Chives Extra Banana Ketchup for Drizzle Directions Pre-heat: Set your oven to 400º F. Prepare the topping: Put the walnuts, mushroom, onion and garlic in a food processor. Pulse about 6-7 times until all the ingredients are minced, but not mushy. Cook the topping: In a large pan heat up the olive oil on medium heat until its shimmering. Add in the mushroom walnut mixture. Cook for 7 minutes until the onions are translucent and the mushrooms have lost its moister. Stir constantly too evenly cook. Take off the heat and add in the Banana Ketchup. Mix well. Top the crusts: Evenly divide between the pizza crusts smoothing until the boarder. Top each crust with 2 slices of cheddar cheese. Arrange the vegan hot dog slices on the top. Bake pizza: Place on the oven rack directly and bake for 10 minutes. Take the pizzas out of the oven and place on a serving platter. Drizzle with the extra banana ketchup and top with shredded cheddar cheese and chives. Notes If you don’t have a food processor, chop the mushrooms and walnuts very fine on a cutting board. Fine dice the onions and garlic. You can purchase Banana Ketchup online.
30 min cook time
Grilled Peach & Halloumi Pizza
Ingredients 1 Banza pizza crust Neutral cooking oil 1 small peach 1 package halloumi cheese - usually found in 7 oz packages Fresh mint 3-4 tablespoons pomegranate syrup Directions Prepare Ingredients: Lightly oil your grill pan and preheat over medium high heat. Take Banza pizza out of the package and leave on the counter to come to room temperature for 10-15 minutes. Slice peaches into ½ inch pieces and remove the pit. If not already sliced, slice halloumi into ½ inch thick slices. Pick about a tablespoon of fresh mint leaves from the stems. Grill Pizza: Once the crust has come to room temperature, rub each side with 1 tsp of cooking oil. Reduce the grill pan heat to medium and add crust to the pan. Grill for 5 minutes per side until the crust is evenly charred and warmed through. Grill Peaches & Halloumi: While the crust cooks, lightly oil the extra space on the grill pan not taken up by the pizza crust. Grill sliced halloumi and peaches for 3 minutes per side, flipping once. If you don’t have space in your grill pan you can also cook them over medium in a flat pan that’s been lightly oiled. Assemble Pizza: Once the halloumi is golden brown on both sides, and the peaches and pizza crust grilled, assemble the pizza. Spread a thin layer of pomegranate syrup over the crust. Top with the grilled peach and halloumi slices and sprinkle with fresh mint leaves. Enjoy! Notes This recipe is great for those super hot summer days when you don’t want to turn on the oven or stand over a hot grill outside! With just a grill pan on your stove this comes together super simply. You may have leftover peach slices, halloumi, and mint after making this. Don’t fret! They make great toppings for a salad or you can easily double the rest of the ingredients to make two pizzas.
20 min cook time
Chili Cheese Pizza
A childhood favorite brought back to life on Banza Pizza Crust! Ingredients 1 Banza pizza crust ⅔ cup of store-bought or leftover vegetarian chili ¼ cup shredded cheddar cheese ¼ cup shredded Monterey Jack cheese Fresh Topping Ideas: sliced green onions, sliced fresh jalapeños, sliced avocado, chopped fresh cilantro, sour cream or Mexican cream Directions Preheat oven to 400°F. Add Chili: Remove Banza pizza crust from plastic packaging and spoon chili onto crust. Spread evenly, leaving a ½ inch border around the edge of the crust. Add Cheese: Sprinkle shredded cheddar and Monterey Jack evenly over chili. Bake pizza directly on oven rack for 15 minutes, or until crust is golden brown and cheese is melted. Remove from oven and serve immediately, topped with the fresh toppings of your choice. NotesUse a can of your favorite store-bought chili or repurpose leftover homemade chili. Feel free to use your favorite cheese or cheese blend in place of the cheddar and Monterey Jack. Make a sour cream drizzle by combining sour cream and freshly squeezed lime juice to achieve a pourable consistency. To accommodate different tastes, serve toppings on the side to make a chili cheese pizza bar!
20 min cook time
Pesto Rotini with Blistered Tomatoes
Cook Time: 20 MINUTES Serves: 2 PEOPLE INGREDIENTS: 7 Ingredients 1 box Banza rotini 1½ cups tightly packed basil leaves, plus additional for garnish ½ cup tightly packed spinach leaves ¼ cup pine nuts 1 garlic clove ½ cup olive oil ¾ cup grated Parmesan, plus additional for garnish Juice of 1 lemon 1 pint multi-colored cherry tomatoes, quartered lengthwise Toasted pine nuts, for garnish Directions Blanch Greens: Bring a large pot of water to a boil. Season generously with salt. Add basil and spinach leaves, and cook for 10 seconds, or until bright green in color. Remove with tongs or a strainer, reserving water for next step. Rinse under cold water until cool, then squeeze out excess water between towels. Cook Banza: Add Banza to boiling water and cook according to package directions. Strain pasta with cold water to stop cooking and set aside. Make Pesto: While pasta cooks, in a blender or food processor pulse pine nuts and garlic until finely chopped. Add blanched greens and olive oil and puree until completely smooth. Then add lemon juice and Parmesan. Puree again until combined. Taste and season with salt and pepper as desired. Finish Pasta: In a large bowl, combine Banza and pesto and toss until pasta is coated. Stir in tomatoes, and garnish with extra basil leaves or grated Parmesan. NotesNote: this is meant to be served cold
20 min cook time
Spaghetti Cacio e Pepe
Cook Time: 20 MINUTES Serves: 2 PEOPLE INGREDIENTS: 4 Ingredients 1 box Banza spaghetti ¼ cup olive oil Coarsely ground black pepper 2 tbsp butter ⅓ cup pasta water ¾ cup grated Parmesan and/or pecorino romano, plus additional for garnish Directions Make Sauce: Bring a large pot of water to a boil. Heat ¼ cup olive oil and 1 tsp coarsely ground black pepper in a large high-sided pan over medium-low heat. Cook until pepper begins to sizzle, 1-2 minutes. Remove from heat and add butter. Cook Banza: Add Banza to pot with boiling water and cook according to package directions, drain, but do not rinse pasta. Toss Pasta: Once pasta is almost cooked, reserve ½ cup pasta water (from pot with Banza) and add 3 tbsp of that to the pan with olive oil. Strain pasta (again, no need to rinse!), and immediately add it to the pan with olive oil. Finish Pasta: Sprinkle over cheese and 1 tbsp olive oil and using tongs, gently toss to coat until cheese is completely melted. Add a little more pasta water to adjust creaminess, reheating over very low heat as necessary, until the sauce is creamy and coats each strand of spaghetti. Garnish with more cheese and fresh cracked pepper. Notes When cheese is freshly grated vs. pre-grated it smooths out faster once melted into sauce. If you have the time, grate it on the smaller holes of a box grater yourself for added smoothness. For a touch of acid, garnish with lemon zest and a squeeze of juice to taste.
15 min cook time
Broccoli Cheddar Elbows
Ingredients 1 box Banza Elbows 1½ cups broccoli florets, cut into .5” pieces ¾ cup heavy cream 1¼ cups sharp yellow cheddar cheese, shredded Directions Cook Banza: Bring a large pot of water to a boil. Add Banza Elbows and cook according to package directions. In the last 2 minutes of cooking, add broccoli to the pot with pasta. Strain, reserving the pot for the next step. Make Sauce: Add heavy cream to the still-warm pot from the pasta. Place over medium-high heat and bring to a simmer. Once simmering, remove from heat and mix in cheese and ½ tsp salt. Finish Pasta: Add pasta and broccoli to the pot with cheese sauce and toss gently to coat. Notes Turmeric can be added to the sauce base to brighten it up. Transfer to a skillet or oven-safe dish and broil for 3-5 minutes for a crispy top layer. Add hard herb sprigs (like thyme, rosemary, and sage) and/or grated garlic to the simmering cream for another layer of flavor. Remove herb stems before mixing in the cheese and salt. Make it vegan—substitute heavy cream with full fat coconut milk, coconut cream, or cashew cream.
30 min cook time
Grilled Summer Pizza
This recipe is great for those super hot summer days when you don’t want to turn on the oven or stand over a hot grill outside! With just a grill pan on your stove this comes together super simply and uses some great summer produce. Ingredients 1 Banza pizza crust Neutral cooking oil 3-4 tablespoons pesto 1 small summer squash 1 small heirloom tomato 2-3 tablespoons crumbled goat cheese Black pepper Directions Prepare Ingredients: Lightly oil your grill pan and preheat over medium high heat. Take Banza pizza out of the package and leave on the counter to come to room temperature for 10-15 minutes. Thinly slice the heirloom tomato. Slice the summer squash into rounds about ⅛ of an inch thick. Grill Pizza: Once the crust has come to room temperature, rub each side with 1 tsp of cooking oil. Reduce the grill pan heat to medium and add crust to the pan. Grill for 5 minutes per side until the crust is evenly charred and warmed through. Prepare Squash: While the crust cooks, if you have extra space in the grill pan throw your summer squash on there to grill. If you don’t have space in the grill pan you can also quickly sauté them in a pan over medium with a touch of oil until softened. Assemble Pizza: Once the squash is softened and the crust grilled, assemble the pizza. Spread the pesto on the crush and layer on sliced tomatoes and squash for toppings. Finish with black pepper and the crumbled goat cheese! NotesDepending on the size of your produce you may have leftover tomatoes and zucchini after making this. Don’t fret! They make great toppings for a salad or you can easily double the rest of the ingredients to make two pizzas.
15 min cook time
Spicy Bulgogi Pasta Chips
We teamed up with our friends at Omsom to bring you this absolutely delicious, crispy snack. Grab some Banza and a pack of Spicy Bulgogi, it's time to cook! Cook Time: 15 MINUTES Serves: 2-4 PEOPLE INGREDIENTS: 7 Ingredients 1 box of Banza Bowties 1 Omsom Korean Spicy Bulgogi Starter Sesame oil Salt 1 scallion, chopped 1 tsp. black sesame seeds Kimchi mayo Directions Cook Banza Bowties according to the package. Once cooked, drain, rinse with water and place in a large mixing bowl. Loosen the Omsom starter with a splash of sesame oil and toss with the cooked noodles. Add salt to taste. Put noodles in your air fryer for 8-10 minutes. Toss and continue to cook for another couple of minutes until noodles are browned and crispy. Top with chopped scallions and black sesame seeds. Dip in kimchi mayo and enjoy!
7 min cook time
Vegan Hawaiian Mac Salad
Part of the traditional Hawaiian Plate Lunch, the Mac Salad acts as a creamy counterpoint to savory, salty main dishes! This version is made with vegan mayonnaise. Cook Time: 7 MINUTES Serves: 4-8 PEOPLE INGREDIENTS: 6 Ingredients 1 Box Banza Elbows 2 tablespoons grated onion (about 1/4 of a medium onion) 1 cup grated carrots 1/2 cup baby spinach cut into thin strips 1 cup vegan mayonnaise 2 tablespoons pickle juice Salt and pepper for seasoning Directions Cook Pasta: Follow the box directions, strain, rinse with water, and put into a large mixing bowl. Mix Ingredients: In the same large bowl, add the remaining ingredients. Season: Season with a pinch of salt and pepper and adjust according to taste. Chill: Leave covered in the refrigerator for at least an hour to develop more flavor. Ideally leave overnight before serving!
30 min cook time
Caprese Gemelli Salad
Ingredients 1 box Banza Gemelli 1 avocado 1 pint cherry tomatoes 1 fresh ear of corn, kernels removed (frozen corn works too!) 8 oz. fresh mozzarella OR ¼ cup shaved Parmesan (we used both -- you can never have too much cheese) ¼ cup fresh basil Your fave vinaigrette (we used a lemon shallot with 1 minced shallot, 2 tbsp lemon juice, ½ tsp sea salt, & ¼ cup olive oil) Instructions Prepare Banza: Bring at least 8 cups of salted water to a rolling boil. Cook pasta for 7 minutes. Strain pasta and rinse until cold. Set aside. Combine: Add pasta into the bowl with the dressing. Add halved cherry tomatoes, fresh corn, & cheese of choice. Drizzle with dressing and top with torn basil.
60 min cook time
Pasta Al Limone with Peas + Asparagus
Pasta Al Limone with Peas + Asparagus We teamed up with our friends over at FreshDirect to devise a way to use a lemon in three ways. Oh, and to make some Damn Good Pasta®. Watch how to make it here. Ingredients 1 box Banza Spaghetti 1 lemon 1 small onion, finely chopped 6 oz. asparagus, trimmed and cut into 1-in. pieces 1 cup frozen peas 3 tablespoons cold, unsalted butter 1 cup grated Parmesan cheese ¼ cup torn basil leaves Salt and pepper ½ teaspoon red pepper flakes (optional) Instructions Using a vegetable peeler, shave three 2-inch strips of zest from the lemon. Very thinly slice each strip lengthwise into strands. Using a zester or microplane, finely zest the remainder of the lemon into a small bowl. Halve the lemon and squeeze all of its juice into a small bowl. Set everything aside. Bring a large pot of heavily-salted water to a boil. Add spaghetti and cook, stirring occasionally, until very al dente (1-2 minutes less than recommended cook time on package). While pasta cooks, heat 2 TBSP olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add onion, season with salt, and cook until translucent, 2-3 minutes. Toss in asparagus and peas, season with more salt, and cook until asparagus turns bright green, 1-2 minutes. Add finely-zested lemon zest and red pepper flakes (if using) and cook, stirring often, until fragrant, 30 seconds. Reduce heat to low. Using tongs, remove cooked spaghetti from water and add to pot with veggies. Scoop up 1½ cups pasta cooking water and add to other pot along with the butter. Toss until butter melts and a creamy, emulsified sauce forms. Add Parmesan a little at a time and toss until melted and sauce is clingy, about 3 minutes. If mixture looks dry, stir in another 1–2 tablespoons pasta cooking water. Stir in reserved lemon juice and basil leaves. Season with more salt if needed. Divide pasta between bowls. Season with pepper and top with lemon zest strands. (And more parm, if desired.)
45 min cook time
Spaghetti & Meatballs
Cook Time: 45 MINUTES Serves: 2 to 4 PEOPLE INGREDIENTS: 6 Ingredients 1 jar of Marinara 1 lb ground turkey (chicken and beef will also work!) ½ cup GF breadcrumbs ½ cup grated parmesan 1 egg ¼ cup chopped parsley 2 boxes Banza spaghetti Instructions Preheat oven to 375 degrees F (190 degrees C). Mix turkey, bread crumbs, Parmesan cheese, egg, parsley, and salt together in a large bowl. 3. Form meat mixture with wet hands into balls about 1 1/2 inches in diameter without handling or packing too hard. Bake in the preheated oven until browned, about 20 minutes . An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cook Banza according until al dente (not cooked all the way through). Strain, return to pot and add to tomato sauce. Heat until sauce is bubbling and pasta has finished cooking. Plate and top with meatballs and fresh parmesan. 3.5.3251