30 min cook time
Rotini Pesto Pasta Salad
Rotini Pesto Pasta Salad Ingredients 1 box Banza rotini 3 ounces fresh basil leaves (about 2 ½ packed cups) 1 garlic clove 2 tablespoons lemon juice 1 teaspoon lemon zest ½ teaspoon salt, divided ½ cup pine nuts, divided ¾ cup Sir Kensington۪s Fabanaise, or mayonnaise ¾ cup fresh tomatoes 2 cups arugula Instructions Cook Banza according to instructions on the package. Drain, rinse and set aside in a large bowl. In the bottom of a food processor, add basil, garlic, lemon juice, lemon zest, ¼ teaspoon salt, and 1 tablespoon pine nuts. Pulse until pureed. If needed, scrape down the sides of the mixer with a spatula. Add in fabanaise or mayo, and process until combined. Season with salt and pepper. Add pesto to the pasta. Toss until completely coated. Add in remaining salt, pine nuts, tomatoes and arugula. Season to taste with salt and pepper. 3.5.3226
1 min read
Rotini with Asparagus and Lemon Cashew Cream Sauce
Rotini with Asparagus and Lemon Cashew Cream Sauce Ingredients 1 box Banza Rotini 1 bunch asparagus 1 tablespoon extra virgin olive oil 4-5 leaves basil, thinly sliced Crushed red pepper 1 cup raw cashews, soaked overnight 1 cup vegetable broth ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon salt ¼ teaspoon black pepper Juice of ½ lemon Instructions Preheat oven to 425°F. Place asparagus on a baking sheet and drizzle with olive oil. Bake for 15 to 20 minutes or until tender and beginning to brown. Prepare pasta according to package. Drain, rinse and set aside in pot you cooked the pasta in. While pasta is cooking, blend together soaked cashews, vegetable broth, garlic powder, onion powder, salt, pepper, and lemon juice in a high-speed blender until smooth. When pasta is ready, add sauce to the pot with pasta in it and mix well to coat. Top with basil, red pepper, salt and freshly cracked pepper to taste. 3.5.3251
1 min read
Spicy Moroccan Penne
Spicy Moroccan Penne Ingredients 1 box Banza Penne 1 medium yellow onion, diced 2 cloves garlic, minced 3 medium carrots, chopped into ½ an inch thick medallions 2 tablespoons extra virgin olive oil 1 14.5 oz can fire roasted diced tomatoes 1 teaspoon cumin ½ teaspoon oregano ¼ teaspoon cayenne ¼ teaspoon cinnamon ¼ teaspoon salt ¼ teaspoon pepper Handful of parsley, chopped Instructions Cook pasta according to the package. Heat olive oil over medium heat. Add in diced onion, chopped carrots, and minced garlic. Cook for about 7 to 8 minutes until they have softened, onion is translucent and garlic is golden-brown. Add diced tomatoes, cumin, oregano, cayenne, cinnamon, salt, and pepper. Simmer for at least 10 minutes to allow the sauce to infuse with flavors, stirring occasionally. Mix in pasta until evenly coated. Top with parsley, and serve. 3.5.3226
2 min read
Tomato Basil Cream Penne
Ingredients 1 box Banza penne 1/2 half & half or heavy cream 1/2 cup vegetable broth 1 28-ounce can peeled San Marzano tomatoes 1/4 cup minced basil, plus extra for topping 2 teaspoons chopped thyme 1 bay leaf 1 small onion, diced small 3 garlic cloves, minced Instructions Empty the can of tomatoes into a large mixing bowl, and crush them with your hands. Add the chopped basil, thyme, bay leaf, a few big pinches of salt, and a few grinds of ground pepper. Let it sit and marinate while you cook the other ingredients. Heat a large lidded pot over medium heat, once hot, add the onion and stir, cook until the onion is soft and translucent, about 5 minutes. Add the garlic to onion mixture and stir, cooking for ~1 minute. Then add the tomato sauce, increase the heat, and bring it to a rolling simmer. Cover. turn the heat down to low, and let the sauce simmer for 20 minutes until the sauce has reduced and thickened a bit. While the sauce simmers, cook and drain pasta according to instructions. Remove from sauce from heat, add in the cooked pasta, and stir in the cream. Top with extra basil. 3.5.3226
2 min read
Vegan Mac & Cheese
VEGAN MAC & CHEESE Ingredients 1 box Banza Elbows 1 Medium Russet Potato, peeled and diced 1 Medium Carrot, chopped into coins 1/3 cup Cashew Pieces (If you have a nut allergy, the cashews can be replaced with 1/4 cup coconut cream or 1/4 cup of vegan cream cheese) 2 tbsp Nutritional Yeast 1 tbsp Mellow Miso Paste 1 tsp Dijon Mustard 1/4 tsp Paprika 1/3 cup Water Salt, to taste Juice of 1/2 a Lemon Instructions Place the peeled and diced potato and chopped carrots in a medium pot and fill with water. Bring to a boil, and boil for 7 minutes. Add the cashews to the pot of boiling water and cook for an additional 2-3 minutes, until the carrot pieces can be easily pierced with a fork. Drain the contents of the pot and set aside. Refill the pot with water, add a pinch of salt, and bring to a boil. Pour the box of Banza Elbows into the pot, and cook according to package instructions. In the meantime, combine the drained potatoes, carrots, and cashews with the remaining ingredients in a high-speed blender. Process until smooth, then add salt to taste. Drain and rinse the Elbows, then return to the pot over low heat. Pour the "cheese" sauce and lemon juice over the pasta, then stir to combine. Once the Mac & Cheese is heated to your liking, serve and enjoy. 3.5.3226
30 min cook time
Red Thai Curry Pasta Salad (Vegan)
Red Thai Curry Pasta Salad Ingredients 1 box Banza Cavatappi 1 cup Full Fat Coconut Milk 1 ½ tbsp Thai Red Curry Paste 1 cup Carrots, thinly sliced 1 cup Snap Peas, cut in half 1 cup Red Pepper, thinly sliced 1 cup of Fresh Broccoli, cut into small florets ½ cup Celery, thinly sliced 1 cup Cherry Tomatoes, cut in half Juice of 1 Lime Salt, to taste Instructions Bring a large pot of salted water to a boil and add in the Banza Cavatappi. Cook according to package instructions, then drain and rinse. In the meantime, add the Coconut Milk and Red Curry Paste to a saucepan over medium heat. Let the mixture simmer for around 5 minutes, stirring occasionally to mix the Curry Paste into the Milk. Add all of the prepped vegetables into a large bowl. Pour the Curried Coconut Milk mixture over the veggies, then add the juice of 1 Lime. Add Salt to taste, if necessary, and stir well. Finally, add in the Cavatappi and fold it in with the veggies, until everything is well incorporated. Serve warm or cold. 3.5.3226
15 min cook time
Kale Pesto
Kale Pesto Cook time: 15 mins Total time: 15 mins Serves: 4 Ingredients 1 box Banza Spaghetti 3 cups packed kale (massaged prior) 2 small garlic cloves 3 Tbsp grated parmesan cheese (plus more for garish) _ tsp. salt _ cup slivered almonds 2 tsp. lemon juice _ cup olive oil Instructions Bring a large pot of water to a rolling boil. Season liberally with salt, it should taste as salty as the sea. Cook pasta according to package directions. Reserve _- _ cup of pasta water. Add kale, garlic, parmesan, salt, and almonds to the bottom of food processor. Pulse until pureed, scraping down the sides as needed. Add lemon juice. Pulse again. With the mixer on, slowly drizzle in olive oil, again scraping down the sides as necessary. Season to taste with salt and pepper. Add pesto to hot pasta. Toss until combined. If needed, add a little bit of starchy pasta water to loosen the sauce up. Season to taste with salt and pepper. Garnish with parmesan cheese. 3.5.3251
75 min cook time
Banza Pho
Banza Pho Recipe Type: Vegan Pasta Author: KELSEY BELL Cook time: 1 hour 15 mins Total time: 1 hour 15 mins Serves: 4 For more delicious recipes by Kelsey, follow @themindfulchef on Instagram Ingredients 6 cups of bone broth 2 cups of water + 8 for cooking the noodles 1 tablespoon red chili paste 1 stalk of lemongrass 1 package organic extra-firm tofu 1 red pepper 1 habanero pepper 1 head of bok choy 1 red onion 2 cups of shiitake mushrooms 1 cup of bean sprouts 1 bunch of basil 1 package Banza spaghetti Instructions Combine bone broth, water, red chili paste, and lemongrass in a large saucepan and bring to a boil. Reduce to medium-low heat and allow the flavors to simmer together for 45 minutes. While the bone broth is simmering on the stove, wash and roughly chop peppers, bok choy, onion, and mushrooms. Drain the tofu and pat dry to remove any excess water. Slice the tofu into cubes. Add the tofu and vegetables to the bone broth and simmer for 15 minutes. While the tofu is simmering, bring 8 cups of water to a boil and add Banza spaghetti. Cook according to the package. Drain the water from the pot, rinse, and then evenly portion out the cooked noodles into serving bowls and set aside. Transfer bone broth, tofu, and bok choy to serving bowls over the noodles. Garnish will all vegetables and basil. Enjoy! 3.5.3251
40 min cook time
Linguine with Radicchio & Ricotta
LINGUINE WITH RADICCHIO & RICOTTA Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 4 Ingredients 1 box of Banza Linguine 2 tbsp olive oil 1 cloves garlic, minced 1/4 cup flat leaved parsley, finely chopped 1/2 cup plain breadcrumbs 4 oz. ricotta cheese 1 head radicchio, quartered, cored, thinly sliced crosswise Salt and pepper to taste Instructions Bring a pot of salted water to a rolling boil. Add pasta and cook to desired firmness. Drain, saving 1 cup of cooking water. While pasta is cooking, heat 2 tbsp oil in a skillet over medium heat. Add garlic and cook until soft, roughly 2 mins. Add parsley and breadcrumbs; cook, stirring frequently, until breadcrumbs are golden, roughly 3 mins. Transfer to a bowl, and set aside. Return pasta and 1 cup pasta water to pot. Add ricotta and remaining 2 tbsp oil. Toss to coat evenly. Add radicchio and half the breadcrumb mixture; season with salt and pepper to taste. Toss to combine. Garnish with remaining breadcrumb mixture. 3.5.3226
30 min cook time
Ramen-Inspired Noodle Soup
Ramen-Inspired Noodle Soup Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 4 Ingredients 6 oz. Banza spaghetti 4 tsp. sesame oil, divided 2 large garlic cloves, minced 2 tsp. minced ginger 32 oz. unsalted chicken and/or vegetable stock 3 Tlbs. Tamari 1 Tlbs. Rice vinegar 2 cups sliced mushrooms 2 cups baby spinach ½ cup sliced green onion 4 eggs Instructions Bring a large pot of water to a rolling boil. Season with salt. Cook spaghetti according to package directions. Place another large pot over a medium heat. Add 2t tsp. sesame oil, garlic, and ginger. Sauté for 30 seconds to one minute until fragrant and slightly softened. Add chicken stock, tamari, rice vinegar, sliced mushrooms, and spinach. Bring to a boil and then reduce to a simmer until mushrooms are softened, and spinach has wilted, about 3-4 minutes. Add eggs to a medium pot. Fill with enough water to cover the eggs by 1 inch. Bring to a boil, and then reduce to a simmer for 6 ½ minutes for a soft-cooked egg. Drain water and cool eggs under running cold water. Let rest for a few minutes. Peel and half. Divide pasta between four bowls. Evenly divide green onions between four bowls, and then finally, evenly divide broth between four bowls. Top each bowl with two halved eggs. 3.5.3208
45 min cook time
Carbonara with Roasted Balsamic Brussels
Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 4 Ingredients ¾ lb Brussels sprouts, trimmed and halved 2 tsp. olive oil 2 Tlbs. Balsamic vinegar 2 tsp. brown sugar ¾ tsp. salt, divided 1 box Banza spaghetti 4 slices bacon 4 egg yolks ¾ grated parmesan cheese ¼ cup heavy cream Instructions Preheat oven to 375F. Add Brussels spouts to a medium bowl and toss with olive oil, balsamic vinegar, brown sugar, and ¼ tsp. salt. Spread on a large, rimmed baking sheet. Roast until slightly charred and crisp, about 20 minutes. Bring a large pot of water to a rolling boil when Brussels sprouts are about halfway done. Season liberally with salt. Cook spaghetti according to package directions. Reserve ½ cup of starchy pasta water. Whisk egg yolk, parmesan cheese, cream, remaining salt, and ¼ cup of pasta water together in a small bowl. While the pasta cooks, add bacon to a large skillet. Turn the heat on medium and cook until crisp. Remove bacon from pan and leave grease. Roughly chop bacon. Add noodles to the pot and toss in the bacon fat. Remove from heat and add in yolk and cheese mixture. Toss until cheese melts. If needed add remaining pasta water. Add roasted Brussels sprouts and bacon back to the spaghetti, toss. Season to taste with salt and pepper. Garnish with grated parmesan cheese. 3.5.3208
45 min cook time
Caramelized Onion and Gouda Mac
Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Serves: 4 Ingredients 1 box Banza shells 2 tablespoons butter, divided 1 large onion, sliced ½ teaspoon salt, divided 1 tablespoon olive oil 2 tablespoons gluten free flour 2 cups hot whole milk ¼ teaspoon dry mustard 8 ounces shredded gouda cheese Instructions Bring a large pot of water to a rolling boil. Season with salt. It should taste like the sea. Cook pasta until aldente. In a medium skillet, set over a medium-low heat, add one tablespoon butter. Melt and add onions and ¼ teaspoon salt. Stir to combine. Cook onions until caramelized and brown, stirring occasionally. It should take 15-20 minutes. In another medium saucepan, melt remaining butter and olive oil over a medium heat. Add flour, whisk and cook for one minute. Slowly whisk in hot milk, remaining salt, and remaining cheese. Bring to a boil and reduce to a simmer until thickened, about 5-7 minutes. Turn the heat down to low, and slowly stir in shredded cheese. Add cooked pasta and caramelized onions. Season to taste with salt and pepper. 3.5.3208