The chickpea Lab

25 min cook time

Pumpkin Mac and Cheese

Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Serves: 4 Ingredients 1 box Banza shells 1 teaspoon olive oil 1 garlic clove, minced ½ cup pumpkin puree ½ cup cream ½ cup whole milk ¾ cup parmesan cheese, plus more for garnish ½ teaspoon salt ⅛ teaspoon cinnamon Instructions Cook pasta according to package directions. Heat a medium skillet to a medium heat. Add olive and garlic. Cook until fragrant, about 1 minute. Add pumpkin puree, cream, milk, cheese, salt and cinnamon. Whisk until smooth. Reduce heat to medium-low and stir until cheese is melted, 1-2 minutes. Add cooked pasta. Toss in sauce. Season to taste with salt and pepper. Garnish with parmesan cheese. 3.5.3208

20 min cook time

Quick Summer Salad

Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 8 Ingredients 8 ounces Banza macaroni pasta 1 cup frozen or fresh sweet peas, thawed (do not use canned peas) 1 cup arugula, chopped (fresh baby spinach is also good) 1/4 cup chopped red onion 2 stalks celery, diced 1 tablespoon chopped fresh dill 1/2 cup vegan (or regular) mayonnaise 1 1/2 teaspoons apple cider vinegar 1 teaspoon maple syrup 1 1/2 teaspoon dijon mustard (whole grain if possible) 1/2 teaspoon Worcestershire sauce 1 teaspoon extra virgin olive oil 1 tablespoon fresh lemon juice 1/2 teaspoon ground sea salt 1/4 teaspoon freshly ground black pepper Instructions Cook pasta according to package directions. Drain and rinse. In a large bowl, add all remaining ingredients and combine. Add cold pasta and stir to combine. 3.5.3208

Passion to Profit: Young Foodie Moguls Share Stories of Success

“I love this! It tastes just like regular pasta” – Robin Roberts