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
1 min read
Cheesy Alphabets + Peas
Cheesy Alphabets + Peas Serves: 2 Ingredients 1 box Banza Alphabets 3 cups frozen peas 8 oz. Parmesan, finely grated (about 2 cups) 2 tbsp butter 2 tsp. freshly ground black pepper (optional) Instructions Make Cheese Sauce: Toss 8 oz. cheese, 2 tsp. pepper (if desired), and cup cold water in a bowl and use a fork to mash the mixture into a thick paste. Add more water a tablespoonful at a time until paste is about the consistency of cream cheese. Prepare Banza: Bring at least 8 cups of salted water to a rolling boil. Cook Banza according to package instructions. 2 minutes before the pasta is done cooking, add the frozen peas. Return to a boil, and when pasta is ready and peas are warm throughout, strain, rinse, and set aside. Combine: Wipe out the pot you used to cook the pasta, return to low heat and melt 2 tbsp butter. Add cheese mixture to pot along with pasta and peas, tossing to coat. Add water a splash at a time until a glossy sauce forms (it should still be fairly thick). Transfer pasta to a large bowl and top with more cheese. 3.5.3251
25 min cook time
Creamy Vegan Butternut Squash Shells
They say Tuesday’s the most productive day of the work week. So, after you’re done squashing all those projects, what better reward than a plate of these rich and creamy butternut squash shells? Ingredients 1 box Banza Shells 2 cups butternut or kabocha squash, peeled and cut into ½ in pieces 1 medium yellow onion, roughly chopped 2 garlic cloves, roughly chopped 1 cup vegetable broth or water 1 tbsp sage, roughly chopped Directions Saute Aromatics: Bring a large pot of water to a boil. Heat 1 tbsp olive oil in a large pan over medium-high heat. When oil is shimmering, add squash and onion. Cook, stirring occasionally, until the onion is translucent and squash is tender, 8-10 minutes. Once squash is tender, add broth and sage and bring mixture to a boil. Simmer until the squash is soft and the liquid is reduced by half, about 15 minutes. Cook Banza: While squash cooks, season boiling water generously with salt. Add Banza and cook according to package directions. Strain and return pasta to pot, off heat. Blend Sauce: Once the squash mixture has cooked and cooled slightly, transfer to a blender and puree until smooth. Alternatively, mash with a potato masher or use an immersion blender. Once smooth, add sauce to pot with pasta and gently toss to coat. Taste and season with salt and pepper as desired. NotesIf you want it ever creamier, try adding a few tablespoons of coconut milk until your desired consistency.
15 min cook time
One Pot Creamy Spinach & Artichokes
Cook Time: 15 minutes MINUTES Serves: 2-4 PEOPLE INGREDIENTS: 8 Ingredients 1 box Banza Elbows 5 tbsp unsalted butter 2 cloves garlic, roughly chopped 5 tbsp all purpose flour, gluten free or regular 2.75 cups whole or 2% milk, room temperature .5 cup Parmesan, grated .5 cup Gruyère, shredded (or white cheddar as substitute) 1 cup spinach ½ cup marinated artichokes, drained and roughly chopped Directions Cook Banza: Bring a large pot of water to a boil. Add Banza and cook according to package directions. Strain pasta and set aside, reserving pot for next step. Make Sauce: Heat butter and garlic in pot from pasta over medium heat. When butter is melted, add flour. Whisk until flour disappears and clumps, 1-2 minutes. Pour in milk and a pinch of salt. Bring the sauce to a simmer, whisking constantly until it thickens, a few minutes more. Finish Pasta: Remove from heat and stir in Parmesan and Gruyère. Add the drained pasta, spinach and artichokes and toss to coat until spinach wilts slightly. Taste and season with salt and fresh cracked pepper.
25 min cook time
Spaghetti With Marbled Vodka Sauce
Omg. So. Close. You made it through 99% of the week (Fridays are 1%, let’s be honest). You deserve a shot of vodka. And this Thursday night recipe calls for just that. Make it for date night. Or date-with-your-dog night. Cook Time: 25 MINUTES Serves: 2-4 PEOPLE INGREDIENTS: 10 Ingredients 1 box Banza Spaghetti 1 tbsp unsalted butter 2 garlic cloves, grated 1 tsp crushed red pepper flakes 3 tbsp tomato paste 1 1/4 cup heavy cream 3 tbsp vodka Parmesan, for garnish Basil, for garnish Directions Saute Aromatics: Bring a large pot of water to a boil. In a large high-sided pan, heat butter and 3 tbsp olive oil over medium-high heat. When butter is melted, add garlic, crushed red pepper flakes and tomato paste. Cook, whisking constantly, until fragrant, 2-3 minutes. Simmer Vodka Sauce: Add 1 cup heavy cream (save reminder for last step), and simmer, still over medium-high heat, until darkened, 4-5 minutes. Then add vodka and cook another 3-4 minutes, until slightly thickened. Cook Banza: While sauce simmers, season boiling water generously with salt. Add Banza and cook according to package directions. Reserve ½ cup pasta cooking water. Finish Sauce: Transfer pasta and a few tbsp pasta water directly to pan with sauce. Gently toss to coat, waiting a few minutes for sauce to thicken as needed. Taste and season with salt and pepper as desired. Divide among serving bowls, then drizzle over remaining heavy cream. Garnish with Parmesan, more crushed red pepper flakes and/or fresh basil. NotesGrate your garlic cloves on the small holes of a box grater, or a microplane, instead of finely mincing.
20 min cook time
Lemon Green Goddess
Ingredients 1 box Banza Cavatappi 1 garlic clove, finely chopped 1 tbsp chives, finely chopped 1 lemon, zest and 1 tbsp juice ¼ cup basil, roughly chopped ¼ cup parsley, roughly chopped ½ cup olive oil 2 tbsp yogurt, Greek or plant-based Optional veggies to add in: fennel, tomatoes, radish, asparagus, arugula etc. Directions Prepare Ingredients: Bring a large pot of water to a boil. Meanwhile, prep all ingredients. Cook Banza: Season boiling water generously with salt. Add Banza and cook according to package directions. Rinse with cold water and set aside. Make Sauce: In a medium bowl, combine garlic, chives, lemon zest and juice, basil, parsley, olive oil and yogurt. Whisk vigorously until combined. Alternatively, blend until smooth. Add pasta and any additional vegetables and toss to combine. Taste and season with salt and pepper as desired. Serve cold.
25 min cook time
Veggie Bolognese
Saturday… the universe’s most glorious creation. No work. No scaries. Just the sheer, uninterrupted joy of chopping, simmering, wafting, seasoning, and finishing this fantastic dish. Our reco? Enjoy it all with your favorite glass of wine in (each) hand. Cook Time: 25 MINUTES Serves: 2-4 PEOPLE INGREDIENTS: 10 Ingredients 1 box Banza Rotini 2 large carrots, roughly chopped 1 medium yellow onion, roughly chopped 4 ounces mushrooms, roughly chopped 2 garlic cloves, roughly chopped 2 tbsp fresh or dried herbs (rosemary, thyme, basil, oregano), minced (plus extra for garnish) 2 tbsp tomato paste ½ cup red wine OR vegetable broth ¼ cup mascarpone Parmesan, for garnish Directions Prepare Ingredients: Bring a large pot of water to a boil and prep all ingredients. Saute Aromatics: Heat 2 tbsp olive oil in a large high-sided pan over medium-high heat. When oil is shimmering, add carrot, onion and mushrooms and cook until tender, 6-8 minutes. Reduce heat to medium and add garlic, herbs and tomato paste. Season with salt and pepper, and cook, stirring frequently, until tomato paste darkens, 2-3 minutes more. Simmer Sauce: Add red wine and bring sauce to a boil. Once boiling, reduce heat to low, and simmer until sauce has thickened by about half, 8-10 minutes. Taste and season with salt and pepper as desired. Cook Banza: While sauce simmers, season boiling water generously with salt. Add Banza and cook according to package directions. Finish Sauce: Add strained Banza and mascarpone to sauce, and gently toss to coat. Divide among serving bowls, and garnish with Parmesan and extra herbs. NotesIf you’re not in the mood to cut anything, combine carrot, onion, mushroom and garlic in a food processor and pulse until roughly chopped.
40 min cook time
Rigatoni Alla Vodka
Rigatoni Alla Vodka This take on Bon Appetit's Rigatoni Alla Vodka is brought to us by Emerald Chan, a food stylist and recipe developer! Ingredients 1 box Banza Rigatoni (or any other shape you have on hand) 1 onion, finely chopped 4 cloves garlic, crushed or minced 4 oz Parmesan cheese, grated + divided 1 4.5 oz tube tomato paste ¼ tsp red pepper flakes 2 oz vodka ¾ cup heavy cream Fresh basil leaves, to garnish (if you have on hand) Instructions Bring a large pot of salted water to a boil while you prepare sauce. Meanwhile, peel and finely chop onion. With the side of your knife, smash garlic and remove peel. Leave as is, or mince if desired. Make the sauce: Heat 2 Tbsp olive oil in a Dutch oven over medium heat. Add onions, garlic, + a pinch of salt, and cook until edges begin to brown, ~6-8 min. Add entire tube of tomato paste and red pepper flakes, mixing until onions are evenly coated. Cook, stirring often, until paste turns a dark rust color, 5-6 mins. Deglaze the pot with the vodka. Stir to incorporate, scraping the bottom of the pot. Reduce heat to low, then slowly pour in heavy cream while stirring constantly. Turn off heat. Cook the pasta: Add 1 box of Banza rigatoni into the pot of salted water, cook until very al dente. Before straining pasta, use a heat proof measuring cup to reserve 1 cup of pasta water. All together now: Transfer pasta straight into Dutch oven. Add half of the pasta water and mix until incorporated. Slowly add in 3 oz. parm, constantly mixing, until cheese is fully melted and sauce is glossy. Add a splash of the remaining pasta water if you need to thin out your sauce. Divide pasta among bowls, top with remaining parm, a drizzle of olive oil, and torn basil leaves. Mangia! Notes A good cocktail is the perfect cooking companion, so Emerald also shared an idea for what to do while you're waiting for your pasta to cook and you have vodka out. (Three words: Kombucha Lime Highball) Whip one up yourself by mixing together 1 oz vodka, 1 Tbsp lime juice, + 1 Tbsp simple syrup in a tall glass with ice. Top off with kombucha and enjoy while you finish cookin' the sauce.
60 min cook time
Garlic Olive Oil Rice Bowl
Ingredients 1 bag Banza Garlic Olive Oil Rice Your favorite root vegetables ( we used sweet potato, broccoli, carrots, Brussels sprouts & romanesco) 2 tbsp olive oil 1 tsp salt 1 small head of kale 1 bunch of radishes, chopped 2-3 cloves of garlic, sliced Instructions Pre-heat oven to 425˚ F. Toss root vegetables with olive oil & salt and spread onto a baking sheet. Bake 30 - 45 minutes, or until easily pierced with a fork. In a small sauté pan, add 1 tbsp of olive oil and the sliced garlic. Cook until just beginning to brown, then add kale. Cook ~3 minutes or until kale has wilted and is bright green. 5 minutes before the veggies will be done, cook Banza rice according to package instructions. Add cooked rice to the bottom of your serving bowl, top with roasted veggies, sauteed kale, and chopped radishes.
20 min cook time
Ginger Scallion Rice Stir-Fry
Ingredients 1 bag Banza Ginger Scallion Rice 1 bunch broccolini 1 red bell pepper, sliced 1 knob of ginger, chopped into matchsticks 2 tbsp olive oil 5 scallions 2 tbsp soy sauce Instructions Cook ginger scallion rice according to package instructions. In a small skillet, sauté broccolini and ginger in 2 tbsp olive oil. Add red bell peppers and season with salt. Cook until just beginning to take on color and can be easily pierced with a fork. If they start to brown before being cooked through, add 2 tbsp of water. Add Banza rice to a bowl and top with sauteed veggies, chopped scallions, and a drizzle of soy sauce.