All the pasta shapes you know and love... Just, you know, made from chickpeas. We know, we know. Pasta and protein don't typically have a working relationship, but when your favorite comfort foods come packed with protein, there's no reason you can't eat more of them. We re-thought pasta from the ground up, so you won't have to give dinner a second thought.
Chickpea, Tapioca, Xanthan Gum
- We recommend tasting the pasta as you get close to the cook time. The texture is all about personal preference and the only way to know when your pasta is cooked perfectly is to try it!
- Don’t be afraid to adjust the burner as you go. The water should maintain a steady rolling boil as the pasta cooks and stirring frequently helps to ensure it cooks evenly.
- If you’re making a pasta salad or cooking extra pasta to meal-prep, we recommend cooking it to the lower end of the time range and tossing it with a little olive oil before storing in the fridge. Our pasta does best when stored alone, and tossed with sauce right before eating.
- We recommend using Penne in any recipe, but find it does particularly well in creamy or oil based sauces, like pesto.
What Makes Banza Pasta Better?
Better for your taste buds. And the planet. And, well... you!
Full of the
22G of protein. 25% fewer carbs. 100% easy-to-make.
5 stars x 1000+ reviews = A lot of satisfied pasta-eaters.
How to cook Banza pasta
Bring at least 8 cups salted water to a rolling boil.
Add Banza, and stir immediately.
Cook to desired ﬁrmness, stirring occasionally. Expect some foam.
Strain and rinse with water.
Enjoy with your favorite sauce!
Store your sauce separately from your pasta.