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
20 min cook time
Extra Garlicky Aglio e Olio
This dish calls for 6 cloves of garlic, so, y'know, you could do at least 12. Ingredients 1 box Banza spaghetti ¼ cup Graza Sizzle olive oil 6 cloves garlic, thinly sliced 3 ramps, leaves and stem thinly sliced (can substitute with 1 leek) ½ cup Parmesan cheese, grated 1 teaspoon crushed red pepper flakes Zest from 1 lemon 2 tbsp Graza Drizzle olive oil Directions Prepare Ingredients: Bring a large pot of water to a boil. Fry Garlic: In a high sided pan (large enough to hold pasta) add Graza Sizzle olive oil and place over medium,-high heat. When oil is shimmering, add garlic. Fry until golden, 1-2 minutes. Using a slotted spoon, remove garlic and place on a paper towel lined plate to drain. Season with a pinch of salt. Infuse Olive Oil: Remove oil from heat and add ramps. Set aside to infuse while pasta cooks. Cook Banza: Add Banza to pot with boiling water and season generously with salt. Cook according to package directions. Once cooked, reserve ¼ cup pasta water. Finish Pasta: Transfer Banza to pot with infused oil. Add Parmesan and 1 tbsp pasta water at a time, tossing gently until sauce is coated. Taste and season with salt and pepper as desired. Garnish with fried garlic, crushed red pepper flakes, zest from 1 lemon and a drizzle of Graza olive oil. Enjoy!
30 min cook time
Mediterranean Pasta Salad by @Grossypelosi
If a trip to the Mediterranean isn't in your summer plans, this pasta salad by @grossypelosi can be! Ingredients 1 8oz. box Banza gemelli 1 8oz package of halloumi 1 cup seeded and diced cumber 1 cup halved kalamata olives 1 cup quartered cherry tomatoes 1 medium red onion, thinly sliced and diced 1 cup red wine vinegar 1/2 cup torn fresh mint leaves 1 cup arugula Dressing: 1/2 cup olive oil 1/4 cup red wine vinegar 1 tablespoon dijon mustard 1 teaspoon honey Kosher salt, black pepper and red pepper flakes to taste Directions Marinate onions: Place red onion in a small bowl and submerge in red wine vinegar. Let sit, uncovered, for the length of the rest of the recipe to allow the onions to marinate. Fry Halloumi: Place a non-stick frying pan over medium heat. Slice halloumi into 1/8 inch thick pieces, lengthwise. Place slices into pan and fry them for 2-3 minutes on each side, until they are deeply browned. Place fried slices on to a plate to cool down. Cook Banza: Add Banza to pot with boiling water and season generously with kosher salt. Cook according to package directions. Strain pasta and spread it out on a tray to cool down. Make Dressing: Add olive oil, red wine vinegar, dijon mustard and honey to a small bowl and whisk until well combined. Add kosher salt, black pepper and red pepper flakes to taste. Assemble Salad: Add cooled pasta, cooled halloumi, cucumber, olives, tomatoes, mint leaves and dressing to bowl and mix to combine. Refridgerate: Cover bowl and place in fridge for minimum 4 hours. Overnight works well. The longer it sits the more the flavors develop! Serve: Remove pasta salad from fridge, add in arugula and toss to combine. Enjoy!
15 min cook time
Rigatoni alla Vodka
Cook Time: 15 MINUTES Serves: 2 PEOPLE INGREDIENTS: 5 Ingredients 1 box Banza Rigatoni ¼ cup olive oil 2 tbsp butter 2 to 3 garlic cloves, finely grated 5 tbsp tomato paste 1 cup heavy cream Grated Parmesan, for garnish Basil leaves, roughly chopped, for garnish Directions Cook Banza: Bring a large pot of water to a boil. Add Banza and cook according to package directions. Sauté Aromatics: While pasta cooks, place a medium pot over medium heat. Add olive oil and butter. Once butter is melted, add garlic and tomato paste. Cook, whisking until fragrant, 2-3 minutes. Make Sauce: Add heavy cream and increase heat to medium-high. Simmer for about 5 minutes, whisking constantly. Finish Pasta: Remove sauce from heat and add Banza. Toss gently to coat. Taste and season with salt as desired. Garnish with Parmesan and basil. Notes Garlic needs to be grated on a microplane for best sauce consistency. Make it vegan—substitute heavy cream with full fat coconut milk, coconut cream, or cashew cream. Add dried oregano or chili flakes to the sauce for another layer of flavor and heat.
15 min cook time
Penne with Smashed Tomato Sauce and Mozzarella
Cook Time: 15 MINUTES Serves: 2 PEOPLE INGREDIENTS: 5 Ingredients 1 box Banza penne 2 tbsp butter 2 pints multi-colored cherry tomatoes 4 cloves garlic, smashed 8oz fresh mozzarella ciliegine balls, or small torn pieces Small handful of basil leaves, roughly chopped Directions Cook Banza: Bring a large pot of water to a boil. Add Banza and cook according to package directions. Make Sauce: While pasta cooks, heat butter and 3 tbsp olive oil in a medium pot over medium-high heat. Add tomatoes and garlic cloves and cook until tomatoes are blistered and saucy, 8-10 minutes. Using a wooden spoon, smash garlic cloves against the side of the pot once soft. Finish Pasta: Remove pot from heat and stir in mozzarella and basil, mixing well so the cheese starts to melt. Taste and season with salt and pepper as desired. NotesTo easily smash garlic cloves, peel, place your knife flat on top and using the heel of your hand, press down until smashed.
45 min cook time
No-Boil Vegetarian Baked Ziti
This delicious no-boil baked ziti uses only one pot, making for a quick cleanup! Cook Time: 45 MINUTES Serves: 6 PEOPLE INGREDIENTS: 5 Ingredients 1 box Banza ziti 35oz marinara sauce (about 1.5 jars) 6oz fresh mozzarella, cut into .5” pieces 1 cup ricotta (about half a 16oz container) 1 tbsp fresh sage, roughly chopped plus 5 leaves for garnish ½ cup Parmesan cheese (about 1 oz) Directions Prepare Ingredients: Preheat oven to 400°F. Lightly coat an 8x8” baking dish with olive oil or cooking spray. Prepare Ziti: Place dry Banza ziti, mozzarella cubes and marinara sauce in prepared baking dish. Gently toss until combined. Spread ricotta on top of pasta, in an even layer (don’t mix all the way through). Make sure no pasta is showing. Sprinkle over Parmesan and cover tightly with foil. Bake Ziti: Bake ziti, covered, for 20 minutes. Uncover ziti, top with sage leaves and a drizzle of olive oil, and return to the oven to bake for another 15-20 minutes or until pasta is tender. Let cool slightly before serving.
10 min cook time
Balsamic Brown Butter Penne
NotesTopping Ideas: freshly cracked black pepper, extra Parmesan, and toasted walnuts. Save time by using swapping in 1-2 cups of frozen butternut squash chunks for the fresh butternut squash. Feel free to substitute your favorite hearty veggies like cauliflower, sweet potato, kale, or delicata squash.
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
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!
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
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