10 min cook time
Banza Plant-Based Mac
Banza Plant-Based Mac One shelluva meal. Ingredients 1 box Banza Plant-Based Mac 1/2 cup plant-based milk (we recommend Ripple pea milk) 2 Tbsp dairy-free butter (we recommend Miyokos vegan butter) Instructions Bring a pot of water to a rolling boil. Add Banza, and stir immediately. Cook to desired firmness, stirring occasionally, approx. 5 mins. Expect some foam. Strain and rinse pasta. Add 2 Tbsp dairy-free butter to warm pan. Pour 1/3 cup unsweetened dairy-free milk, add vegan cheddar powder, and mix. Mix in cooked Banza, and enjoy! 3.5.3251
30 min cook time
Green Goddess Alphabets
Ingredients 1 box Banza Alphabets 1 handful fresh dill 1 cup plain full-fat Greek yogurt 1 packed cup basil leaves 2 tablespoons coarsely chopped chives 2 packed tablespoons parsley leaves 2 garlic cloves, peeled 1 tablespoon fresh lemon juice, plus more to taste ¼ teaspoon black pepper, plus more for serving 2 tablespoons extra-virgin olive oil ⅔ cup sliced sugar-snap peas 1 cup baby arugula Instructions Make Dressing: Add dill, yogurt, basil, chives, parsley, garlic, lemon juice, ½ teaspoon fine sea salt and ¼ teaspoon black pepper to the blender with the fronds and pur̩e until smooth. With the blender running, slowly drizzle in olive oil. Taste and add more salt or lemon juice, or both, if needed. Prepare Banza: Bring at least 8 cups of salted water to a rolling boil. Cook Banza for 7 minutes. Reserve ½ cup cooking water, then strain pasta and rinse until cold. Set aside. Combine: Add pasta into a big, clean bowl with the dressing. Add sugar-snap peas. Drizzle with more dressing, tossing if needed. Gently add in arugula, drizzle with more olive oil and grind more fresh pepper over. 3.5.3251
45 min cook time
Vegan Veggie Bowl
Vegan Veggie Bowl Finally, you can have nutritious rice with cauliflower ON TOP of the bowl! Not that cauliflower rice was ever really rice in the first place, right? Add avocado to this bowl if you feel so inclined but it certainly isn't necessary. If you aren't vegan, add some shredded parm to the cauliflower 10 minutes before its done cooking and return it to the oven for a crispy, savory and salty treat! Ingredients 1 bag Banza chickpea rice 1 cup torn Kale, massaged 1/2 cup roasted butternut squash 1/2 cup roasted cauliflower, cut into thin florets 1/4 cup sunflower seeds Juice of 1/2 lemon, the other half cut into quarters to serve 2 tbsp Olive oil Salt & pepper Instructions Cook Banza rice according to package instructions. Strain, rinse and set aside in a large bowl to cool. Toss sweet potato and cauliflower with olive oil, salt and pepper. Roast sweet potato & cauliflower on separate sheets pans for 30 mins at 425°F. If one is done before the other, simple remove it from the oven and let it cool while the other continues to cook. To serve, add Banza rice in one quadrant on a low sided rice/pasta bowl, kale in the next quadrant, sweet potato in the next and then cauliflower. Top with sunflower seeds, lemon juice, olive oil, and salt to taste. Top with reserved quarter of lemon. 3.5.3251
30 min cook time
Mushroom Cauliflower Bake
Mushroom Cauliflower Bake We aren't afraid of a little cheese, but also, we want to pack in as many veggies as possible into our silky, bubbly sauces! This casserole hits all the marks; easy to make, cheesy, and veggie-heavy. As always, its made with our gluten free chickpea pasta! Ingredients 2 boxes of Banza Penne 1 head cauliflower (about 6-7 cups of florets) 3 cups chicken stock 3/4 cups milk 1/4 cup olive oil 1 teaspoon salt 2 cloves garlic 24 ounces fresh sliced mushrooms 4 tablespoons butter, divided 1 cup shredded Mozzarella cheese fresh sage, sliced into thin ribbons Instructions Bring a large pot of water to boil. Cook Banza. Drain and rinse. Bring a large pot of water to a boil, add the cauliflower, and cook for 5 minutes until tender-crisp. Using a slotted spoon, transfer the cooked cauliflower to a blender with 2 cups broth, milk, oil, salt, and saut̩ed garlic. Puree until very smooth. Preheat the oven to 400 degrees. Heat the 3 tablespoons butter in a very large skillet. Add the mushrooms and saut̩ until juices have been released and then re-absorbed. Toss the cooked pasta, cauliflower sauce, and mushrooms together. Add the remaining cup of broth to help the consistency stay saucy. Transfer to a deep 913 baking dish. Sprinkle with cheese and bake uncovered at 400 for 10-15 minutes. Top with fresh sage ribbons. 3.5.3251
1 min read
Miso Pesto Cavatappi
Miso Pesto Cavatappi Ingredients 1 box Banza Cavatappi 4 cups kale 2 cups cilantro leaves with tender stems ½ pine nuts, toasted 1 Tbsp. white miso 1 garlic clove ½ cup olive oil 1 tsp. fresh lemon juice Kosher salt Instructions Cook Cavatappi according to package instructions. Rinse, drain, and reserve while you make the pesto. Combine pine nuts, miso, garlic in a high speed blender. Pulse to combine then add kale and cilantro along with the olive oil and lemon juice. Pulse until smooth, then add salt to taste. Mix pesto with the Cavatappi and serve garnished with toasted pine nuts. 3.5.3251
25 min cook time
Creamy Sesame Linguine
Creamy Sesame Linguine Ingredients 1 box Banza linguine 2 tablespoons smooth almond butter (can sub for any nut butter) 1 tablespoon tahini 2 tablespoons soy sauce (can sub with GF tamari) 2 tablespoons toasted sesame oil 1/2" knob of fresh ginger, peeled and grated or finely chopped 2 teaspoons honey Juice of 2 limes, plus wedges for serving 4 scallions, thinly sliced crosswise on a diagonal, whites and light greens kept separate from dark greens 2 medium carrots, peeled then shaved into long strands with a vegetable peeler 3 cups shredded cabbage (or coleslaw mix) 2 tablespoons sesame seeds 1/2 cup cilantro, roughly chopped Instructions Make Sauce: Bring a large pot of salted water to a boil. In a large bowl, whisk together almond butter, tahini, soy sauce, sesame oil, ginger, honey, juice of 2 limes and 1 tbsp water. Set aside until Step 3. Cook Banza: Add Banza to boiling water and cook according to package instructions. Saute Vegetables: Heat 1 tbsp of neutral oil in a medium pan over medium-high heat. When oil is shimmering, add scallion whites and light greens, carrots, and cabbage. Cook until vegetables begin to soften, 8-10 minutes. Finish Pasta: Add Banza, vegetables, scallion dark greens, cilantro and sesame seeds to bowl with dressing. Serve with lime wedges for squeezing over. Enjoy! 3.5.3251
1 min read
Shrimp Scampi
Shrimp Scampi Ingredients 1 box Banza spaghetti 1 Tablespoon butter 1 shallot, peeled and thinly sliced 4 cloves garlic, minced 1 pound raw shrimp, peeled with tails removed and patted dry 1 teaspoon salt 1/2 teaspoon crushed red pepper flakes 1 teaspoon black pepper 1/4 cup chicken stock 3 tablespoon white wine 2 tablespoon fresh lemon juice chopped fresh parsley Instructions Cook pasta in a large pot of generously-salted water until al dente, according to package instructions. Meanwhile, heat butter in a large saut̩ pan over medium-high heat. Add shallot and garlic and saut̩ for 2 minutes, or until fragrant, stirring occasionally. Add shrimp and immediately season (sprinkle) with crushed red pepper flakes, salt and pepper. Continue saut̩ing the shrimp with the garlic for about 3-4 minutes, or until pink on both sides and no longer opaque. Add in the chicken stock, wine, lemon juice and lemon zest, and stir to combine. Let the mixture continue cooking for an additional minute to boil down, then remove from heat. Drain the pasta, and serve topped with the shrimp scampi. Sprinkle with desired toppings. 3.5.3251
90 min cook time
30 Clove Pomodoro Sauce
30 Clove Pomodoro Sauce Serves: 6 servings Ingredients 2 boxes Banza rigatoni 1/2 cup olive oil 2 heads of garlic 2 cans, 28-oz each, whole peeled tomatoes 1 tbsp fennel seeds 1 tsp crushed red chili flakes 2 basil sprigs Kosher salt Instructions Heat oven to 350°F. Cut the root stem off of the garlic bulbs (leaving full bulb intact and cloves still in skins). Drizzle with olive oil and wrap in aluminum foil. Cook for 1 hour. Remove from oven and allow to cool. Heat ½ cup of olive oil over low. Add fennel and chili flakes, cooking until fragrant. Using your hands, squeeze the whole peeled tomatoes to break them up into large chunks and add to the oil. Squeeze the garlic cloves from their skins directly into the tomato mixture. Using a fork or the back of a spoon, crush half the garlic cloves. Bring sauce to a simmer over moderate heat, stirring occasionally, until it is slightly thickened, about 20 minutes. Add the basil, season well with salt, and simmer for about five more minutes, until the sauce is richly flavored. Meanwhile, in a large pot of boiling water, cook the Banza until al dente. Drain, reserving some of the pasta cooking liquid and rinse the Banza. Return pasta to the pot used to cook it in and about 2 cups of the sauce, stirring well and adding a little pasta cooking water if necessary. Refrigerate or freeze the remaining sauce for another use. Notes 30 cloves of garlic might seem like a lot but you'll be surprised by the sweetness the cloves take on when roasted long and slow in the oven in their skins. When they're done cooking, allow them to cool, then press on the uncut end of the bulb, and the cloves will slip right out into the sauce. Recipe adapted from Chef Missy Robbins and posted on Bloomberg.com. 3.5.3251
30 min cook time
Lemon & Spinach Ricotta Spaghetti
Ingredients 1 box Banza spaghetti 1/2 cup ricotta cheese Juice and finely grated zest of 1 medium Meyer lemon (about 3 tablespoons juice, 2 tsp zest) 1/4 teaspoon freshly grated nutmeg 5 cups loosely packed baby spinach or coarsely chopped regular spinach 1/2 cup chopped, toasted hazelnuts Instructions Bring a large pot of water to boil and salt generously. Meanwhile, place the ricotta, zest, juice, salt, nutmeg, and a few grind of pepper in a small bowl and whisk to combine; set aside. Add the spaghetti to the boiling water and cook until al dente. Reserve about 1/2 cup of the pasta water, then drain the pasta. Return the pasta to the pot over low heat. Stir in the ricotta sauce. Add the spinach and toss so that the spinach begins to wilt. Add about half of the reserved pasta water (more if necessary) to keep the sauce loose but not too watery. Continue to cook and toss until the spinach is cooked. Add the hazelnuts and stir to combine. Serve immediately. 3.5.3251
30 min cook time
Penne Alla Vodka
Penne Pasta Salad with Mint, Scallion and Snap Peas Ingredients 1 box Banza Penne 1 medium onion, chopped 4 garlic cloves, minced 4 oz. grated Parmesan cheese (optional) 2 Tbsp. extra-virgin olive oil, plus more for drizzling 1 4.5-oz. tube double-concentrated tomato paste ½ tsp. crushed red pepper flakes 2 oz. vodka ½ cup cashew cream (¼ cup cashews blended with ¼ cup of nut milk) Basil leaves (for serving) Instructions Bring a large pot of salted water to a boil. Heat 2 Tbsp. oil in a Dutch oven over medium. Add onion and garlic and cook, stirring constantly, just until onion is starting to brown around the edges, 57 minutes. Add entire 4.5-oz. tube tomato paste and ½ tsp. red pepper flakes and stir until paste evenly coats onion. Continue to cook until paste is deep red and starting to brown on bottom of pot, 57 minutes. Add 2 oz. vodka to deglaze pan and stir to incorporate, scraping bottom of pot. Reduce heat to low. Using a heatproof glass measuring cup, scoop about ½ cup boiling water from pot, then add ½ cashew cream to measuring cup. Slowly add warmed cashew cream to Dutch oven, stirring constantly, until a smooth sauce forms. Remove from heat. Add Penne to pot of boiling salted water and cook according to package instructions until al dente. About 1 minute before the timer goes off, use heatproof measuring cup to scoop up about 1 cup pasta cooking liquid. Strain pasta and add to dutch oven. Add ½ cup pasta cooking liquid to Dutch oven and stir to incorporate, then gradually add half the Parmesan (if using), stirring constantly to melt cheese. There should be a smooth, glossy sauce that coats each piece of pasta. Season with salt and add a splash more pasta cooking liquid to thin sauce, if needed.
30 min cook time
'Creamy' Avocado Pesto
'Creamy' Avocado Pesto Ingredients 1 box Banza Rigatoni 1 cup packed fresh basil leaves 1/2 large ripe avocado 2 cloves garlic 2 tablespoons pine nuts 1 tablespoon fresh lemon juice 3 tablespoons water, plus more if necessary sea salt, to taste Instructions Cook the rigatoni according to package instructions. Strain and rinse noodles until cool. Add basil, avocado, garlic, pine nuts and lemon juice to a food processor and pulse for 20 seconds or until pesto is chopped. Add in water and process again until completely smooth. You may need to add more water to get it to a saucy consistency. Transfer to a bowl and add drained pasta. Top with fresh basil leaves. 3.5.3251
50 min cook time
Tahini Linguine Alfredo
Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Serves: 4 Ingredients 1 box Banza Linguine ¼ cup tahini ¼ cup almond milk 2 tbsp nutritional yeast (or 2 tbsp Parm, if you prefer cheese) 1 tsp garlic powder 2 tbsp olive oil Juice of 1 lemon chopped parsley for garnish, if desired Instructions Cook Banza according to package directions, in generously-salted water. Meanwhile, mix together ingredients for tahini-alfredo sauce. Strain pasta, reserving a ½ cup of pasta cooking water. Add linguine to skillet with the tahini sauce, warm over low and toss well using pasta water to thin the sauce as needed. Serve topped with chopped parsley.