30 min cook time
Ziti with Summer Squash + Basil
Ingredients 1 box Banza Ziti 2 tbsp olive oil 4 garlic cloves, thinly sliced 1 pound summer squash or zucchini, or both - chopped 2 ounces Parmesan, grated (about ½ cup), plus more for serving 1 tablespoon fresh lemon juice ½ cup basil leaves, divided (Or any fresh herb you have on hand) ¼ cup pine nuts (or walnuts! Or almonds! Or hazelnuts!) Instructions Bring a big pot of water to a boil and cook pasta until just under al dente (you'll keep cooking it in the sauce later). Set aside. Heat 2 tbsp olive oil in a large skillet over medium heat. Cook garlic, stirring occasionally until very lightly browned around the edges, about 4 minutes. Add squash and increase heat to medium-high; season with salt. Cook, tossing occasionally until squash begins to break down. Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 5 - 10 minutes. Transfer pasta to the skillet with squash. Add Parmesan in stages, loosening with water, 1 tbsp at a time, until sauce coats pasta and pasta is fully cooked. Top with lemon juice, fresh basil or other herbs, and pine nuts. Divide pasta among bowls and top with remaining basil. 3.5.3251
30 min cook time
Spaghetti with Parm & Greens
Spaghetti with Golden Beets + Greens Ingredients 1 box Banza Spaghetti 2 handfuls kale or arugula 3 tbsp olive oil (plus more for drizzling) 3 garlic cloves ½ cup shredded Parmesan ¼ cup pine nuts or sliced almonds Instructions Cook Banza Spaghetti according to package instructions. While pasta is cooking, heat olive oil and pine nuts in a sauté pan over medium-high heat. When nuts are just beginning to brown, add sliced garlic and kale (or arugula) and cook for 2-3 minutes, or until garlic begins to turn just slightly golden and greens have wilted. Remove from heat. Once the pasta is cooked, drain it. Then immediately stir in the greens and Parmesan cheese. Toss until combined. Serve immediately, topped with extra Parmesan cheese. 3.5.3251
25 min cook time
Gemelli with Broccoli Pesto
Ingredients 1 box Banza Gemelli 1 head of broccoli (about 8 oz.) ½ cup grated Parmesan (or Pecorino) ½ cup (packed) fresh basil leaves ½ cup raw almonds (or walnuts, or pine nuts, or hazelnuts!) 3 tablespoons olive oil Method Separate broccoli stalks from florets. Chop florets, then trim the woody end of stalk, peel and finely chop. Cook stalk in a large pot of boiling salted water until bright green, about 3 minutes. Add florets and cook until crisp-tender, about 1 minute more. Remove and set aside. Add pasta to the same pot of boiling water and cook until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and return to the pot. While the pasta is cooking, transfer broccoli (reserve a handful of florets) to a food processor and add Parmesan, almonds, basil, and olive oil. Season with salt and pepper, then process until smooth. Toss pasta with broccoli pesto, adding more pasta cooking liquid as needed to coat evenly. Top with reserved broccoli florets and season with salt and pepper as needed. 3.5.3251
30 min cook time
Angel Hair Caprese
Angel Hair Caprese Ingredients 1 box Banza Angel Hair 1/4 cup olive oil 4 garlic cloves, thinly sliced 8 cups (about 2 1/2 lb.) cherry tomatoes, with half of them cut in half 1/2 ounce basil, thinly sliced 2 teaspoons sea salt 1 lb baby mozzarella balls Reduced balsamic vinegar, to drizzle Instructions Cook Banza Angel Hair according to package instructions. Strain, rinse and set aside in a large bowl. Heat the olive oil in a large pan over medium-high heat. Add the garlic and let it cook for 1 minute. Add the tomatoes and let them cook, stirring occasionally, until the whole cherry tomatoes begin to burst, about 5 minutes. Remove the pan from the heat and stir in the basil and sea salt. Add the pasta back into the pan. Toss and add some water if it seems a little dry. Serve the pasta with the baby mozzarella on top and a generous drizzle of reduced balsamic vinegar. 3.5.3251
20 min cook time
Gemelli Pasta Caesar Salad
Gemelli Pasta Caesar Salad Ingredients 1 ½ cups Caesar dressing 1 box cooked Gemelli 11 oz halved cherry tomatoes 2 cups chopped kale 3 oz grated parmesan cheese Parsley Instructions Cook pasta according to package instructions. Strain and rinse until cool. Reserve in a large salad bowl. Add ½ cup caesar dressing and half the parmesan to pasta. Mix well. Add chopped kale, the rest of the dressing & other half the parmesan to the bowl with the pasta. Mix well. When kale is fully coated with dressing, add cherry tomatoes and mix gently to combine. Serve topped with grated parmesan. Enjoy! 3.5.3251
30 min cook time
Alphabets Tomato Soup
Alphabets Tomato Soup Ingredients 4 tablespoons unsalted butter 1/2 large onion, cut into slices 1 (28-ounce) can whole peeled tomatoes 1 1/2 cups water, vegetable stock, or chicken stock 1/2 teaspoon fine sea salt, or more to taste 1 box Banza alphabets Instructions Melt butter over medium heat in a Dutch oven or large saucepan. Add onion wedges allow to saut̩ until translucent and beginning to brown. Add water, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 20 minutes. Blend the soup, and then season to taste. The soup should be very smooth. Add 1 cup of water and entire box of Banza alphabets. Cook 6 - 8 mins, until pasta is al dente and serve. 3.5.3251
10 min cook time
Banza Plant-Based Mac
Banza Plant-Based Mac One shelluva meal. Ingredients 1 box Banza Plant-Based Mac 1/2 cup plant-based milk (we recommend Ripple pea milk) 2 Tbsp dairy-free butter (we recommend Miyokos vegan butter) Instructions Bring a pot of water to a rolling boil. Add Banza, and stir immediately. Cook to desired firmness, stirring occasionally, approx. 5 mins. Expect some foam. Strain and rinse pasta. Add 2 Tbsp dairy-free butter to warm pan. Pour 1/3 cup unsweetened dairy-free milk, add vegan cheddar powder, and mix. Mix in cooked Banza, and enjoy! 3.5.3251
30 min cook time
Green Goddess Alphabets
Ingredients 1 box Banza Alphabets 1 handful fresh dill 1 cup plain full-fat Greek yogurt 1 packed cup basil leaves 2 tablespoons coarsely chopped chives 2 packed tablespoons parsley leaves 2 garlic cloves, peeled 1 tablespoon fresh lemon juice, plus more to taste ¼ teaspoon black pepper, plus more for serving 2 tablespoons extra-virgin olive oil ⅔ cup sliced sugar-snap peas 1 cup baby arugula Instructions Make Dressing: Add dill, yogurt, basil, chives, parsley, garlic, lemon juice, ½ teaspoon fine sea salt and ¼ teaspoon black pepper to the blender with the fronds and pur̩e until smooth. With the blender running, slowly drizzle in olive oil. Taste and add more salt or lemon juice, or both, if needed. Prepare Banza: Bring at least 8 cups of salted water to a rolling boil. Cook Banza for 7 minutes. Reserve ½ cup cooking water, then strain pasta and rinse until cold. Set aside. Combine: Add pasta into a big, clean bowl with the dressing. Add sugar-snap peas. Drizzle with more dressing, tossing if needed. Gently add in arugula, drizzle with more olive oil and grind more fresh pepper over. 3.5.3251
45 min cook time
Creamy Corn Gemelli
Creamy Corn Gemelli Serves: 2 Ingredients 1 box Banza Gemelli 1 leek, sliced and tough green parts removed 2 large ears of corn, kernels removed 3 tbsp butter ½ cup grated parmesan cheese ⅓ cup torn mint Fresh lemon juice Instructions Prepare Banza: Bring 8 cups of salted water to a rolling boil. Cook Banza for 7 minutes. Reserve ½ cup cooking water, then strain, rinse & set aside. Prepare Sauce: Heat oil in large sauté pan over medium heat; add leek and a pinch of salt and cook until so, ~3 minutes. Add ¼ cup water and all but ¼ cup corn; simmer until corn is heated through and almost tender, ~5 minutes. Season with salt & pepper, transfer to a blender, and purée until smooth, adding a little extra water if needed to get a thick but pourable texture. Heat the same skillet over high heat. Add butter, let melt and begin to brown. Add reserved 1/4 cup corn and cook until tender, then add the corn purée and turn heat to low. Combine: Add pasta and half the reserved pasta cooking water to corn sauce, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in the Parmesan and mint and season to taste with salt & pepper. Top with fresh lemon juice. Transfer to serving bowls and garnish with more herbs and a drizzle of olive oil. 3.5.3251
60 min cook time
Beet Poke Bowl
Beet Poke Bowl Serves: 2 A vegan take on your favorite poke bowl! This recipe still packs tons of protein thanks to the Banza Chickpea rice and edamame. We won't say you won't miss the raw fish at all, but hey, if you're looking for a vegan substitute, want to pack more veggies into your diet, or are looking to expand your vegetable culinary skills beyond roasted broccoli - this is the recipe to take you there! Ingredients 1 bag of Banza Chickpea Rice 3 large beets 4 scallions, thinly sliced 1 tablespoon grapeseed oil 1 tablespoon rice wine vinegar 1 teaspoon toasted sesame oil 1 teaspoon soy sauce, plus more for serving 1 cup pre-cooked edamame 1 large carrot, peeled and cut into matchsticks 1 avocado, peeled and sliced _ cup pickled ginger 2 persian cucumbers, sliced 2 radishes, thinly sliced 1 tablespoon black sesame seeds Instructions Heat the oven to 350 degrees. Wrap each beet in a piece of aluminum foil and place them on a baking sheet. Bake for 35-50 minutes (depending on the size of the beets) until fork tender. Remove from the oven and run each beet under cold water to cool them off. Using your hands, slip the skins off and set aside the peeled beets. Cut the beets into cubes and place in a large bowl. Toss with the scallions, grape-seed oil, vinegar, sesame oil, and soy sauce. Set aside. Cook the Banza Chickpea Rice according to the directions on the package. To assemble, place the chickpea rice in the bottom of individual bowls or plates. Top with the beets, edamame, carrot, avocado, pickled ginger, cucumbers, and radishes. Garnish with the black sesame seeds and serve with extra soy sauce. 3.5.3251
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3 min read
Healthy pasta made of chickpeas — is it worth a try? Our taste-test results
We even got kids to eat it