15 min cook time
Cacio E Pepe with Thyme Roasted Mushrooms
Cacio E Pepe with Thyme Roasted Mushrooms Ingredients 1 box Banza Cacio E Pepe 2 Tbsp butter 1/4 cup milk 1 cup thinly sliced mushrooms 1 tsp thyme 2 Tbsp crumbled goat cheese Instructions Sauté mushrooms and thyme over medium-high heat in 1 tbsp olive oil and a pinch of salt until they are golden brown, about 5 - 7 mins. Remove from heat and set aside. Cook and prepare mac and cheese according to the optional package instructions, using 1/4 cup of milk and 2 tbsp of butter. Add sautéed mushrooms and goat cheese to the noodles and mix well. Serve, garnished with sprigs of thyme. 3.5.3251
2 min read
Vegan Squash and Sage Rigatoni Alfredo
Vegan Squash and Sage Rigatoni Alfredo Ingredients 1 box Banza Rigatoni 3 cups cubed butternut squash 2 Tbsp olive oil 8 fresh sage leaves, plus some smaller fresh ones to serve 3 garlic cloves, roughly chopped ½ cup Califia Farms Almondmilk ¼ cup cashews, soaked in water for at least an hour then drained 2 tablespoons nutritional yeast 1 tablespoon fresh lemon juice 1 teaspoon garlic powder Salt & pepper, to taste Toasted walnuts, roughly chopped to serve (optional) Instructions Roast the butternut squash: Heat the oven to 400°F. Lightly oil a baking tray and arrange butternut squash cubes out on it. Sprinkle with salt and pop in the oven. At the 20 minute mark, take out the tray, flip the cubes over with a spatula, sprinkle sage leaves over the butternut, and rotate the tray. Put it back in the oven for another 10-15 minutes until the butternut squash is golden brown and tender. While the butternut is roasting, make the sauce: Heat 1 tablespoon olive oil in a small pan over a medium-low heat. Add garlic and cook, stirring for 1-2 minutes, or until fragrant but not browning. Add Almondmilk and a generous pinch of salt and pepper and bring to a simmer, stirring occasionally and cook for 3 minutes at a simmer. Remove from heat and transfer to a blender. Add cashews, nutritional yeast, lemon juice, and garlic powder to the blender and blend until completely smooth. Taste for seasoning, adding more salt and pepper as needed. Cook rigatoni according to package instructions. Drain and combine pasta with a few spoonfuls of sauce, tossing to combine. Fold in roasted butternut and crispy sage leaves, adding more sauce for desired consistency. Top with fresh sage leaves and toasted walnuts and enjoy immediately. 3.5.3251
45 min cook time
Creamy Spaghetti with Lemon Garlic Broccoli
Creamy Spaghetti with Lemon Garlic Broccoli Ingredients 1 box Banza Spaghetti 3 Tbsp Olive oil 1 large crown of broccoli, but into bite-sized florets 3 garlic cloves, finely chopped and divided Salt, to taste 1 small shallot, finely chopped ¼ cup Califia Farms Almondmilk Juice of 1 lemon Pepper, to taste Nutritional yeast, to serve Instructions Bring a large pot of salted water to a boil for the pasta. In a large pan or skillet, heat enough olive oil to cover the base over a medium-high heat. Add broccoli and a sprinkle of salt and cook covered for 5 minutes without touching the broccoli. Take the cover off and stir, the broccoli should be beginning to brown slightly. Add half of the chopped garlic and stir to combine. Cook for another 2 minutes, stir in 1 tablespoon of lemon juice. Remove garlic broccoli from pan and set aside on a plate. Start cooking spaghetti according to the package instructions. Drain and rinse when finished cooking. Wipe the pan clean and add another tbsp of olive oil to the pan (about 2 tablespoons) and place over a medium heat. Add shallot and cook, stirring, until softened, about 5 minutes. Add the rest of the garlic and cook until sizzling and fragrant, but not browning. Stir in Almondmilk and add a pinch of salt and pepper. Cook for 3- 5 minutes, stirring, until heated through. Turn off the heat and stir in lemon juice. Add the cooked pasta and broccoli to the skillet with the sauce and toss to combine. Serve immediately, sprinkled with nutritional yeast. 3.5.3251
15-20 min cook time
Vegan Pumpkin Linguine
Vegan Pumpkin Pasta Ingredients 1 box Banza linguine 1 can pumpkin puree 3/4 cup coconut milk 3 cloves garlic minced 1/4 cup white miso large handful of sage leaves 1 tablespoon olive oil 1/2 cup vegetable broth optional Instructions Cook pasta according to package directions. Heat oil in a pan over medium heat and lightly pan fry the sage leaves until aromatic and just starting to get darker. Remove sage leaves and drain on paper towels. To the same oil add the minced garlic and cook until fragrant, 1 minute. Add pumpkin puree and mix with the garlic. Add coconut cream and mix. Bring to a boil, reduce heat and simmer for a few minutes, stirring occasionally. Add 1/2 cup of vegetable broth until loose enough to coat the noodles (it should be similar to regular style yogurt). Add pasta to the pan and mix well. Serve topped with sage leaves. 3.5.3251
30 min cook time
Creamy Tomato, Kale & Basil Penne
Creamy Tomato, Kale & Basil Penne Ingredients 1 box Banza Penne 2 tbsp olive oil 1 medium onion 3 cloves of garlic 28 oz can crushed tomatoes 1/2 tsp garlic powder red pepper flakes 1/2 cup almond or other nut milk 2 cups shredded kale 1 handful fresh basil Instructions For the Sauce In a large pan or skillet with high sides, heat olive oil over medium heat. Add the chopped onion and a generous pinch of salt and cook for about 5 minutes, stirring occasionally until translucent and starting to soften. Add garlic and cook, stirring occasionally, for 2 more minutes. Add crushed tomatoes, garlic powder, red pepper flakes, and another pinch of salt and bring the heat down to medium-low. Cook for 15 minutes, stirring once or twice. Stir in the cashew milk, then remove from heat and let cool for 5 minutes. At this stage you can leave it a little chunky as is, or blend which makes for a creamier sauce. Reserve half the sauce for another time in the fridge for up to a week or in the freezer for 3 months. For the Pasta Cook pasta in heavily salted water according to the package instructions. While the pasta is cooking, reheat sauce over medium-low and add shredded kale until it wilts, about 3-4 minutes. Once pasta is cooked through, toss with the sauce and top with fresh basil leaves and extra chili flakes to serve. Enjoy immediately. 3.5.3251
20 min cook time
Spicy Yellow Cheddar Shells
Spicy Yellow Cheddar Shells Ingredients 1 box Banza Shells & Yellow Cheddar 1/4 cup milk 2 Tbsp butter 2 jalapeño peppers, sliced 1/4" thick 2 cloves of garlic, minced 1/4 cup of shredded pepper jack cheese Instructions Warm 2 tbsp olive oil over medium heat. Add garlic and jalapeño peppers. Cook until garlic is golden brown and fragrant, and jalapeños have softened. Bring a pot of water to a boil and add shells. Cook for 6 minutes. Strain, rinse. Melt butter in a small saucepan, add milk, cheese packed, chili powder, and pepper jack cheese. Whisk until no clumpy bits remain. Mix cheese sauce with noodles, add sautéed jalapeños and garlic. Garnish with a sprinkle of chili powder. 3.5.3251
1 min read
Rigatoni with Prosciutto, Fresh Mint, and Peas
Rigatoni with Prosciutto, Fresh Mint, and Peas Ingredients 1 box Banza Rigatoni 3 tablespoons olive oil 3 cloves of garlic 3 shallots, chopped 1 tsp red pepper flakes 1/4 lb prosciutto, finely diced 1/2 pound fresh peas 1 pint of heavy cream 1/2 cup freshly grated parmesan 1/2 cup fresh mint, chopped Instructions Bring pot of water to a boil and cook pasta according to package. Meanwhile, heat olive oil over medium heat in a heavy saucepan. Add garlic, chopped shallots and red pepper flakes. Cook 2 -3 minutes until fragrant and golden brown in color. Add prosciutto and cook for 1-2 minutes. Season with salt and pepper. Add fresh peas, and cook until lightly browned but still crunchy. Add the cream and quickly bring to a boil for one minute, stirring contantly. Add parmesan cheese, stir and reduce heat to low. Drain pasta, toss with the sauce to coat. Sprinkle liberally with fresh mint, a crack of fresh pepper and extra parmesan. 3.5.3226
25 min cook time
Banzanella Pasta Salad
Ingredients 1 box Banza wheels 2 tbsp red wine vinegar 1 clove of garlic, grated or finely chopped 1 tsp Dijon mustard ½ cup loosely packed fresh basil, finely chopped 3-4 roma tomatoes, quartered ½ red onion, thinly sliced 4 oz. fresh mozzarella balls Avocado, diced Instructions Make Dressing: Preheat oven to 475°F. Bring a large pot of salted water to a boil. Line a baking sheet with foil. In a large bowl, whisk together 3 tbsp olive oil, red wine vinegar, garlic, Dijon, half of basil. Taste and season with salt and pepper as desired. Set dressing aside until Step 5. Roast Tomatoes: Add half of the tomatoes to the prepared baking sheet and drizzle with 1 tbsp of olive oil, a pinch of salt and pepper as desired. Bake until lightly blistered and soft, 8-10 minutes. Cook Banza: While tomatoes roast, add Banza to boiling water and cook according to package directions. Strain but don't rinse, and set aside. Crisp Banza: Heat 2 tbsp of olive oil in a large non-stick pan over medium-high heat. When oil is shimmering, add the drained wheels and cook until slightly crispy, stirring frequently, 2-3 minutes. Finish Banzanella: To bowl with dressing, add Banza, roasted tomatoes, remaining raw tomatoes, red onion, mozzarella, avocado, and remaining basil and toss to combine. Enjoy! 3.5.3251
30 min cook time
Tahini Dill Pasta Salad
Tahini Dill Pasta Salad Creamy Tahini mixed with dill, salty olives and crunch red onion make this a perfect summer salad for your next cook out Ingredients Pasta Salad 1 box Banza Elbows 1 cup asparagus, finely diced 1/2 cup kalamata olives, cut in half 1/2 red onion, thinly sliced 1/3 cup celery, finely diced 2 tbsp fresh chopped dill Dressing 1/3 cup tahini 1/3 cup water 1/4 cup lemon juice 2 garlic cloves 1/2 tsp salt Instructions Bring a pot of water to a boil. Salt and add pasta. 1 minute before pasta is done, add asparagus. Drain and rinse both pasta and asparagus with cold water until cool to the touch. Reserve in a clean bowl. In a small bowl, whisk together all the dressing ingredients. Add dressing, halved olives, sliced onion, chopped celery and dill to the pasta. Stir until all noodles are coated, and refrigerate until ready to serve. 3.5.3251
30 min cook time
Penne and Snap Pea Pasta Salad
Penne Pasta Salad with Mint, Scallion and Snap Peas Ingredients 1 package Banza Penne ¼ cup of olive oil ¼ cup lemon juice 1 garlic clove 1 tsp salt Black pepper, to taste 16 oz sugar snap peas, sliced crosswise 16 oz radishes, trimmed and julienned ¼ cup chopped mint leaves 3 scallions, thinly sliced Instructions Cook the pasta according to instructions on the package. Drain and rinse until cool and reserve in a large bowl. In a small bowl whisk together the olive oil, lemon juice, and garlic. Season with salt & pepper. Pour dressing over pasta, add the peas, radish, mint leaves and scallions. Toss well to combine. Serve immediately, or pack and save for your Fourth of July festivities! 3.5.3226
40 min cook time
Cavatappi with Roasted Garlic Cashew Cream
Cavatappi with Roasted Garlic Cashew Cream Prep time: 30 mins Cook time: 10 mins Total time: 40 mins Serves: 4 Ingredients 1 whole head of garlic, bottom chopped off so the cloves are exposed but the head of garlic is still generally in one piece and the outer skins are still around the majority of the cloves. Olive oil ½ cup cashews, soaked for at least 2 hours, but preferably overnight, drained and rinsed 1 cup Califia Farms Unsweetened Almondmilk 2 tablespoons nutritional yeast 2 tablespoons fresh lemon juice ½ teaspoon salt, plus more to taste 1 cup frozen and thawed artichoke hearts, cut into quarters and heated in the microwave or in a small pan with a little olive oil. 3 big handfuls of fresh baby spinach 1 box Banza Cavatappi Fresh ground black pepper, to serve Red pepper flakes, to serve Instructions Heat the oven to 400F. Start soaking the cashews if you haven't already. Drizzle a small piece of aluminum foil with olive oil and place the head of garlic cut-side-down on it and wrap it into a small parcel. Bake in the oven for 40-45 minutes until the cloves are soft and fragrant. Let it cool before handling. In a food processor or blender combine soaked and drained cashews, almond milk, nutritional yeast, lemon juice, salt, and all of the roasted garlic cloves, squeezed from their papery skins. Puree until smooth. Taste for seasoning and add more salt and some black pepper as needed. Cook the pasta in salty water until al dente and drain. While pasta is cooking heat the artichoke hearts either in the microwave or in a small pan with a little olive oil for 2 minutes, until warm. In the same pot you cooked the pasta in (while it's still warm, but you've emptied it of all the water) add the pasta back in and stir in the spinach, artichokes hearts, and sauce. Place over a low heat until spinach is just wilted. Serve warm with more black pepper and red chili flakes. 3.5.3226
2 min read
Roasted Red Pepper Pasta
Roasted Red Pepper Penne Ingredients 1 box Banza Penne 2 red bell peppers 2 tbsp olive oil 1/4 cup diced shallots 3 garlic cloves, crushed and chopped 1/2 cup Ripple Half & Half 2 tbsp nutritional yeast 1 1/2 tsp cornstarch 1/4 tsp red pepper flakes, increase to 1/2 tsp if you like more spice 2 tbsp freshly chopped parsley Instructions Heat oven to 500°F. Place whole peppers on a rimmed baking sheet and bake until charred, rotating to get all of the skin black and crispy (about 10 - 15 minutes). Remove from oven and cover in foil for 10 minutes to steam. Remove foil, and peel away charred skin, seeds, and stems. Cook penne according to instructions on the package, drain and set aside. Heat a large skillet over medium heat and sauté shallot and garlic in 2-3 tbsp of olive oil until golden brown and fragrant. Remove from heat. Transfer shallot, garlic, roasted peppers, Ripple Half & Half, red pepper flakes, nutritional yeast and cornstarch to a blender and process until smooth. Add salt & pepper to taste. Add water as needed to thin out the sauce. Transfer pasta to skillet used to sauté the onion and garlic. Add sauce and toss to coat. Top with fresh parsley and enjoy. 3.5.3226