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
1 min read
Lentil Walnut Bolognese
Lentil Walnut Bolognese Ingredients 1 Box Banza Penne 1/2 yellow onion, diced 1 medium carrot, diced 4 cups cremini mushrooms, chopped 1 tablespoon rosemary 1/2 cup walnuts, plus 2 tbsp for garnish 1 tbsp tomato paste 2 garlic cloves 1 tbsp soy sauce 1 can diced tomatoes 1 can lentils, drained 1 cup almond milk Basil, to garnish Instructions Heat the oil in a large skillet over medium heat. Add the diced onion and carrot and pinches of salt and pepper and cook until they begin to soften, about 3 minutes. Add the mushrooms, another pinch of salt, and cook until soft, stirring only occasionally, about 8 more minutes. Add in the rosemary, crushed walnuts, and garlic, then add the soy sauce, tomato paste, diced tomatoes and lentils. Reduce the heat and simmer for 20 to 30 minutes. If the sauce is very thick, add almond milk, 1/3 cup at a time, to thin. Season to taste. Bring a large pot of salted water to a boil. Cokk Banza according to the instructions on the package, cooking until al dente. Drain and add the pasta to the pan with the sauce. Serve with more basil, and crushed walnuts. 3.5.3251
45 min cook time
Linguine with White Wine Garlic Sauce and Brussels Sprouts
Linguine with Garlic and White Wine Ingredients Brussels 16 ounces Brussels Sprouts (halved) 1-2 Tbsp olive oil 1 pinch each sea salt + black pepper Sauce 1 box Banza Linguine 3 Tbsp olive oil 3 large cloves garlic, chopped 1/3 cup dry white wine 4 Tbsp arrowroot starch (or cornstarch) 1 3/4 cup unsweetened plain almond milk Sea salt + black pepper to taste 1/4 cup parmesan cheese (optional) Instructions Pre-Heat oven to 415°F. Toss brussels with olive oil, salt and pepper, and spread cut side down on a baking sheet. Roast for 15 mins, or until slightly charred on the cut side. Toss and roast for 15 more minutes, or until easily pierced with a fork. Meanwhile, heat a large rimmed skillet over medium heat. Once hot, add oil and garlic. Sauté for 3 minutes or until fragrant and very slightly golden brown, then add wine. Stir and sauté for 2-4 minutes, or until the wine has reduced by about half. Add arrowroot and whisk, then add almond milk and whisk. At this point, it will be very clumpy - this is normal. Transfer to a high-speed blender and add parmesan cheese. Blend on high until creamy and smooth. Transfer sauce back to the skillet and warm over medium-low heat until bubbly while whisking. The sauce should thicken, at which point you can lower the heat to low and simmer until pasta is cooked. If it looks too thick, thin with almond milk. If too thin, increase heat to medium to encourage thickening. Cook pasta, and toss with sauce and half the brussels sprouts. Plate and top with the remaining brussels. Garnish with additional Parm. 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.
45 min cook time
Broccoli Pesto
Broccoli Pesto Ingredients 1 box Banza Rotini 12 oz broccoli florets 2 tbsp olive oil 3 garlic cloves, chopped Pinch of chili flakes 1 cup chicken or veggie broth ½ cup heavy cream 1 cup grated parmesan 10 cherry tomatoes, divided Instructions Cook Banza according to package instructions. Strain, rinse and reserve in colander until tomatoes and pesto sauce is ready. Steam broccoli florets until tender. Add 2 tbsp olive oil to a skillet over high heat. When hot, add whole cherry tomatoes and cook until deeply charred and beginning to burst. Remove from skillet and reserve. Wipe out skillet and add 2 more tbsp olive oil set over medium heat. Add garlic and chili flakes sautéing until fragrant and soft. Add steamed broccoli, salt, pepper, and chicken broth. Cook until broccoli breaks apart and almost melts into the sauce. Continue simmering until a thick sauce is formed. Turn off heat, add cream, ½ cup of parmesan and strained pasta. Mix well, until sauce covers every noodle. Plate and garnish with additional parmesan and blistered tomatoes. 3.5.3251
1 min read
Baked Shells
Baked Shells Ingredients 2 boxes Banza shells 1 jar of favorite tomato sauce 4 cups cheese blend (fresh parmesan/fresh mozzarella) 1 handful fresh basil Salt & pepper Instructions Cook shells in boiling salted water until ready to eat. Drain and add to a large bowl. Add in tomato sauce, fresh basil, and 2 cups of cheese. Mix together. Add salt and pepper to taste. Spray baking pan with cooking spray and fill with pasta. Top off with remaining 2 cups of cheese blend. Cover with foil. In a preheated oven at 350 degrees F, heat for 15-20 mins. Remove foil; heat for additional 5 minutes and serve! 3.5.3251
50 min cook time
Sweet Potato Baked Ziti
Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Serves: 4 Ingredients 1 box Banza ziti 2 teaspoons olive oil 1 ½ cups diced sweet potato 1 small onion, diced 1 large garlic clove, minced 2 tablespoons flour 1 cup low-fat milk ½ cup chicken stock ½ teaspoon salt ¾ cup parmesan cheese, divided 2 tablespoons chopped sage, plus more for garnish Instructions Preheat oven to 350 degrees. Lightly grease a 1 quart baking dish. Bring a large pot of water to a rolling boil. Season with salt, it should taste like the sea. Cook pasta until aldente. (It will finish cooking in the oven.) Add oil to a medium saucepan. Heat to medium, add sweet potato and onion. Cook until sweet potato and onion are softened, about 8 minutes. Add onion, cook another minute. Season with salt and pepper. Add flour to sweet potato and onion. Toss until veggies are coated, cook 1 minute. Add in hot milk, chicken stock and salt. Bring to a boil and reduce to a simmer until thickened, about 2-3 minutes. Once the sauce has thickened, remove from heat, add in ½ cup parmesan cheese and sage. Stir until cheese has melted. Season sauce to taste with salt and pepper. Add in cooked pasta, toss until combined. Transfer pasta mixture to prepared dish. Top with remaining cheese. Place on a cookie sheet and bake until cheese is melted, slightly golden brown and bubbly, about 15-20 minutes. Garnish with chopped sage. 3.5.3208