30 min cook time
Miso Pesto Gemelli
Miso Pesto Gemelli Ingredients 8 oz Banza Chickpea Gemelli ¾ cup raw pine nuts ¾ cup Extra Virgin Olive Oil plus 1 tbsp 1 large clove of garlic, or 2 small 2 cups fresh basil + stems 2 tbsp chickpea miso Optional garnishes: cherry tomatoes, juice of one lemon, flaky sea salt, micro greens Instructions Prepare Banza: Bring at least 8 cups of salted water to a rolling boil. Cook Banza for 9-11 minutes. Strain and rinse under cool water until pasta is cool. Set aside. Toast pine nuts: In a skillet on medium-high heat, toast pine nuts until golden, about 3 minutes. Set aside to cool. Prepare chickpea miso pesto: Add basil, garlic, ½ cup of the toasted pine nuts and chickpea miso to a food processor. Blend and add ¾ cup of olive oil in a thin stream until incorporated. Add salt and pepper to taste and stream in water, 1 tbsp at a time, until the sauce is loose enough to coat each noodle. Combine: Add cooked Banza and pesto to cooled skillet and mix until combined. Add in remaining pine nuts and top with optional garnishes: tomatoes, micro greens, flaky sea salt or any other topping of choice. Enjoy! 3.5.3251
1 min read
Cheesy Alphabets + Peas
Cheesy Alphabets + Peas Serves: 2 Ingredients 1 box Banza Alphabets 3 cups frozen peas 8 oz. Parmesan, finely grated (about 2 cups) 2 tbsp butter 2 tsp. freshly ground black pepper (optional) Instructions Make Cheese Sauce: Toss 8 oz. cheese, 2 tsp. pepper (if desired), and cup cold water in a bowl and use a fork to mash the mixture into a thick paste. Add more water a tablespoonful at a time until paste is about the consistency of cream cheese. Prepare Banza: Bring at least 8 cups of salted water to a rolling boil. Cook Banza according to package instructions. 2 minutes before the pasta is done cooking, add the frozen peas. Return to a boil, and when pasta is ready and peas are warm throughout, strain, rinse, and set aside. Combine: Wipe out the pot you used to cook the pasta, return to low heat and melt 2 tbsp butter. Add cheese mixture to pot along with pasta and peas, tossing to coat. Add water a splash at a time until a glossy sauce forms (it should still be fairly thick). Transfer pasta to a large bowl and top with more cheese. 3.5.3251
15 min cook time
One Pot Creamy Spinach & Artichokes
Cook Time: 15 minutes MINUTES Serves: 2-4 PEOPLE INGREDIENTS: 8 Ingredients 1 box Banza Elbows 5 tbsp unsalted butter 2 cloves garlic, roughly chopped 5 tbsp all purpose flour, gluten free or regular 2.75 cups whole or 2% milk, room temperature .5 cup Parmesan, grated .5 cup Gruyère, shredded (or white cheddar as substitute) 1 cup spinach ½ cup marinated artichokes, drained and roughly chopped Directions Cook Banza: Bring a large pot of water to a boil. Add Banza and cook according to package directions. Strain pasta and set aside, reserving pot for next step. Make Sauce: Heat butter and garlic in pot from pasta over medium heat. When butter is melted, add flour. Whisk until flour disappears and clumps, 1-2 minutes. Pour in milk and a pinch of salt. Bring the sauce to a simmer, whisking constantly until it thickens, a few minutes more. Finish Pasta: Remove from heat and stir in Parmesan and Gruyère. Add the drained pasta, spinach and artichokes and toss to coat until spinach wilts slightly. Taste and season with salt and fresh cracked pepper.
20 min cook time
Lemon Green Goddess
Ingredients 1 box Banza Cavatappi 1 garlic clove, finely chopped 1 tbsp chives, finely chopped 1 lemon, zest and 1 tbsp juice ¼ cup basil, roughly chopped ¼ cup parsley, roughly chopped ½ cup olive oil 2 tbsp yogurt, Greek or plant-based Optional veggies to add in: fennel, tomatoes, radish, asparagus, arugula etc. Directions Prepare Ingredients: Bring a large pot of water to a boil. Meanwhile, prep all ingredients. Cook Banza: Season boiling water generously with salt. Add Banza and cook according to package directions. Rinse with cold water and set aside. Make Sauce: In a medium bowl, combine garlic, chives, lemon zest and juice, basil, parsley, olive oil and yogurt. Whisk vigorously until combined. Alternatively, blend until smooth. Add pasta and any additional vegetables and toss to combine. Taste and season with salt and pepper as desired. Serve cold.
25 min cook time
Veggie Bolognese
Saturday… the universe’s most glorious creation. No work. No scaries. Just the sheer, uninterrupted joy of chopping, simmering, wafting, seasoning, and finishing this fantastic dish. Our reco? Enjoy it all with your favorite glass of wine in (each) hand. Cook Time: 25 MINUTES Serves: 2-4 PEOPLE INGREDIENTS: 10 Ingredients 1 box Banza Rotini 2 large carrots, roughly chopped 1 medium yellow onion, roughly chopped 4 ounces mushrooms, roughly chopped 2 garlic cloves, roughly chopped 2 tbsp fresh or dried herbs (rosemary, thyme, basil, oregano), minced (plus extra for garnish) 2 tbsp tomato paste ½ cup red wine OR vegetable broth ¼ cup mascarpone Parmesan, for garnish Directions Prepare Ingredients: Bring a large pot of water to a boil and prep all ingredients. Saute Aromatics: Heat 2 tbsp olive oil in a large high-sided pan over medium-high heat. When oil is shimmering, add carrot, onion and mushrooms and cook until tender, 6-8 minutes. Reduce heat to medium and add garlic, herbs and tomato paste. Season with salt and pepper, and cook, stirring frequently, until tomato paste darkens, 2-3 minutes more. Simmer Sauce: Add red wine and bring sauce to a boil. Once boiling, reduce heat to low, and simmer until sauce has thickened by about half, 8-10 minutes. Taste and season with salt and pepper as desired. Cook Banza: While sauce simmers, season boiling water generously with salt. Add Banza and cook according to package directions. Finish Sauce: Add strained Banza and mascarpone to sauce, and gently toss to coat. Divide among serving bowls, and garnish with Parmesan and extra herbs. NotesIf you’re not in the mood to cut anything, combine carrot, onion, mushroom and garlic in a food processor and pulse until roughly chopped.
40 min cook time
Rigatoni Alla Vodka
Rigatoni Alla Vodka This take on Bon Appetit's Rigatoni Alla Vodka is brought to us by Emerald Chan, a food stylist and recipe developer! Ingredients 1 box Banza Rigatoni (or any other shape you have on hand) 1 onion, finely chopped 4 cloves garlic, crushed or minced 4 oz Parmesan cheese, grated + divided 1 4.5 oz tube tomato paste ¼ tsp red pepper flakes 2 oz vodka ¾ cup heavy cream Fresh basil leaves, to garnish (if you have on hand) Instructions Bring a large pot of salted water to a boil while you prepare sauce. Meanwhile, peel and finely chop onion. With the side of your knife, smash garlic and remove peel. Leave as is, or mince if desired. Make the sauce: Heat 2 Tbsp olive oil in a Dutch oven over medium heat. Add onions, garlic, + a pinch of salt, and cook until edges begin to brown, ~6-8 min. Add entire tube of tomato paste and red pepper flakes, mixing until onions are evenly coated. Cook, stirring often, until paste turns a dark rust color, 5-6 mins. Deglaze the pot with the vodka. Stir to incorporate, scraping the bottom of the pot. Reduce heat to low, then slowly pour in heavy cream while stirring constantly. Turn off heat. Cook the pasta: Add 1 box of Banza rigatoni into the pot of salted water, cook until very al dente. Before straining pasta, use a heat proof measuring cup to reserve 1 cup of pasta water. All together now: Transfer pasta straight into Dutch oven. Add half of the pasta water and mix until incorporated. Slowly add in 3 oz. parm, constantly mixing, until cheese is fully melted and sauce is glossy. Add a splash of the remaining pasta water if you need to thin out your sauce. Divide pasta among bowls, top with remaining parm, a drizzle of olive oil, and torn basil leaves. Mangia! Notes A good cocktail is the perfect cooking companion, so Emerald also shared an idea for what to do while you're waiting for your pasta to cook and you have vodka out. (Three words: Kombucha Lime Highball) Whip one up yourself by mixing together 1 oz vodka, 1 Tbsp lime juice, + 1 Tbsp simple syrup in a tall glass with ice. Top off with kombucha and enjoy while you finish cookin' the sauce.
30 min cook time
Ziti with Summer Squash + Basil
Ingredients 1 box Banza Ziti 2 tbsp olive oil 4 garlic cloves, thinly sliced 1 pound summer squash or zucchini, or both - chopped 2 ounces Parmesan, grated (about ½ cup), plus more for serving 1 tablespoon fresh lemon juice ½ cup basil leaves, divided (Or any fresh herb you have on hand) ¼ cup pine nuts (or walnuts! Or almonds! Or hazelnuts!) Instructions Bring a big pot of water to a boil and cook pasta until just under al dente (you'll keep cooking it in the sauce later). Set aside. Heat 2 tbsp olive oil in a large skillet over medium heat. Cook garlic, stirring occasionally until very lightly browned around the edges, about 4 minutes. Add squash and increase heat to medium-high; season with salt. Cook, tossing occasionally until squash begins to break down. Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 5 - 10 minutes. Transfer pasta to the skillet with squash. Add Parmesan in stages, loosening with water, 1 tbsp at a time, until sauce coats pasta and pasta is fully cooked. Top with lemon juice, fresh basil or other herbs, and pine nuts. Divide pasta among bowls and top with remaining basil. 3.5.3251
30 min cook time
Spaghetti with Parm & Greens
Spaghetti with Golden Beets + Greens Ingredients 1 box Banza Spaghetti 2 handfuls kale or arugula 3 tbsp olive oil (plus more for drizzling) 3 garlic cloves ½ cup shredded Parmesan ¼ cup pine nuts or sliced almonds Instructions Cook Banza Spaghetti according to package instructions. While pasta is cooking, heat olive oil and pine nuts in a sauté pan over medium-high heat. When nuts are just beginning to brown, add sliced garlic and kale (or arugula) and cook for 2-3 minutes, or until garlic begins to turn just slightly golden and greens have wilted. Remove from heat. Once the pasta is cooked, drain it. Then immediately stir in the greens and Parmesan cheese. Toss until combined. Serve immediately, topped with extra Parmesan cheese. 3.5.3251
25 min cook time
Gemelli with Broccoli Pesto
Ingredients 1 box Banza Gemelli 1 head of broccoli (about 8 oz.) ½ cup grated Parmesan (or Pecorino) ½ cup (packed) fresh basil leaves ½ cup raw almonds (or walnuts, or pine nuts, or hazelnuts!) 3 tablespoons olive oil Method Separate broccoli stalks from florets. Chop florets, then trim the woody end of stalk, peel and finely chop. Cook stalk in a large pot of boiling salted water until bright green, about 3 minutes. Add florets and cook until crisp-tender, about 1 minute more. Remove and set aside. Add pasta to the same pot of boiling water and cook until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and return to the pot. While the pasta is cooking, transfer broccoli (reserve a handful of florets) to a food processor and add Parmesan, almonds, basil, and olive oil. Season with salt and pepper, then process until smooth. Toss pasta with broccoli pesto, adding more pasta cooking liquid as needed to coat evenly. Top with reserved broccoli florets and season with salt and pepper as needed. 3.5.3251
30 min cook time
Angel Hair Caprese
Angel Hair Caprese Ingredients 1 box Banza Angel Hair 1/4 cup olive oil 4 garlic cloves, thinly sliced 8 cups (about 2 1/2 lb.) cherry tomatoes, with half of them cut in half 1/2 ounce basil, thinly sliced 2 teaspoons sea salt 1 lb baby mozzarella balls Reduced balsamic vinegar, to drizzle Instructions Cook Banza Angel Hair according to package instructions. Strain, rinse and set aside in a large bowl. Heat the olive oil in a large pan over medium-high heat. Add the garlic and let it cook for 1 minute. Add the tomatoes and let them cook, stirring occasionally, until the whole cherry tomatoes begin to burst, about 5 minutes. Remove the pan from the heat and stir in the basil and sea salt. Add the pasta back into the pan. Toss and add some water if it seems a little dry. Serve the pasta with the baby mozzarella on top and a generous drizzle of reduced balsamic vinegar. 3.5.3251
20 min cook time
Gemelli Pasta Caesar Salad
Gemelli Pasta Caesar Salad Ingredients 1 ½ cups Caesar dressing 1 box cooked Gemelli 11 oz halved cherry tomatoes 2 cups chopped kale 3 oz grated parmesan cheese Parsley Instructions Cook pasta according to package instructions. Strain and rinse until cool. Reserve in a large salad bowl. Add ½ cup caesar dressing and half the parmesan to pasta. Mix well. Add chopped kale, the rest of the dressing & other half the parmesan to the bowl with the pasta. Mix well. When kale is fully coated with dressing, add cherry tomatoes and mix gently to combine. Serve topped with grated parmesan. Enjoy! 3.5.3251
30 min cook time
Alphabets Tomato Soup
Alphabets Tomato Soup Ingredients 4 tablespoons unsalted butter 1/2 large onion, cut into slices 1 (28-ounce) can whole peeled tomatoes 1 1/2 cups water, vegetable stock, or chicken stock 1/2 teaspoon fine sea salt, or more to taste 1 box Banza alphabets Instructions Melt butter over medium heat in a Dutch oven or large saucepan. Add onion wedges allow to saut̩ until translucent and beginning to brown. Add water, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 20 minutes. Blend the soup, and then season to taste. The soup should be very smooth. Add 1 cup of water and entire box of Banza alphabets. Cook 6 - 8 mins, until pasta is al dente and serve. 3.5.3251