60 min cook time
Baked Rotini (Lentil Bolognese with Ricotta)
Ingredients 1 box (10 oz.) Banza Brown Rice rotini 1 tbsp olive oil 1 small yellow onion, chopped 2 large carrots, chopped 2 stalks celery, chopped 3 garlic cloves, minced 1 tsp dried oregano ½ tsp dried thyme ¼ cup tomato paste 1 can (28 oz.) crushed tomatoes ½ cup cooked brown lentils (¾ cup dry). To save time: buy pre-cooked Salt and pepper to taste ¾ cup ricotta 1 ½ cups shredded low-moisture mozzarella ¼ cup grated parmesan cheese Freshly chopped basil or parsley for garnish Directions Prepare Ingredients: Bring a medium pot of water to a boil. Preheat the oven to 375°F. Saute Veggies & Cook Sauce: Heat 1 tbsp olive oil in a large non-stick pan over medium heat. Add onion, carrots and celery and saute for 8-10 minutes or until soft. Add minced garlic, dried oregano and dry thyme, cook for 30 more seconds before adding in tomato paste. Cook for 2-3 minutes until the tomato paste slightly darkens. Add crushed tomatoes and simmer for 10-15 minutes. Can add some pasta water to the sauce to reach desired consistency and then combine with cooked lentils. Cook Banza: While sauce is cooking, add Banza Brown Rice rotini to boiling water and cook according to package directions. Combine Ingredients: Add sauce mixture to a blender and blend until smooth. To save time, skip the blending for a chunkier sauce. Add sauce to a bowl, stir in ricotta until well combined and then add rotini. Finish Baked Rotini: Add sauce and pasta into a 9x9 oven-safe greased dish and top with mozzarella and parmesan cheese. Cover with aluminum foil and bake at 375°F for 15 minutes. Uncover and cook for an additional 10-15 minutes. Optional to broil for 2-3 extra minutes. Garnish with chopped basil or parsley and enjoy!
25 min cook time
Spaghetti Pomodoro
Cook Time: 25 MINUTES Serves: 5 PEOPLE INGREDIENTS: 8 Ingredients 1 box (10 oz.) Banza Brown Rice spaghetti 2 tbsp olive oil 3 large garlic cloves, minced 1 can (28 oz.) whole peeled tomatoes Optional: ⅛ tsp red pepper flakes Optional: 1-2 bay leaves Handful of torn fresh basil leaves Salt to taste Bocconcini (mozzarella pearls) ¼ cup shredded parmesan cheese Freshly chopped basil for garnish Directions Prepare Ingredients: Bring a large pot of water to a boil. Saute Sauce: Heat 2 tbsp olive oil in a large non-stick pan over medium heat. Add garlic and saute for 1 minute or until slightly golden. Add crushed tomatoes, basil, red pepper flakes (optional) and bay leaves (optional) and simmer for 15-20 minutes. Can add some pasta water to the sauce to reach desired consistency. Cook Banza: While sauce cooks, add Banza Brown Rice spaghetti to boiling water and cook according to package directions. Finish Spaghetti Pomodoro: Remove bay leaves, if used, and mix the pasta into the sauce. Garnish with grated parmesan cheese, bocconcini and basil. Enjoy! NotesWant some more added protein? Pair with your favorite chicken, ground turkey, or sautéed crumbled tempeh!
25 min cook time
Penne Alla Vodka
Cook Time: 25 MINUTES Serves: 5 PEOPLE INGREDIENTS: 11 Ingredients 1 box (10 oz.) Banza Brown Rice Penne 1 tbsp olive oil 1.5 tbsp butter 1 shallot, finely chopped 2-3 garlic cloves, minced Optional: ⅛ tsp red pepper flakes ½ cup tomato paste ¼ cup vodka ½ cup heavy cream 1/3 cup grated parmesan cheese (plus extra for garnish) Salt to taste Freshly chopped basil or parsley for garnish Directions Prepare Ingredients: Bring a medium pot of water to a boil. Saute Sauce: Heat olive oil and butter in a large non-stick pan over medium heat. Add chopped shallots and saute for 3-4 minutes until soft and translucent. Add minced garlic and red pepper flakes (optional), cook for 30 more seconds before adding in tomato paste. Cook for 2-3 minutes until the tomato paste slightly darkens. Reduce to a simmer, add the vodka and cook for another 2-3 minutes. Add some pasta water to the sauce to reach desired consistency. Simmer for 5 more minutes. To save time, use your favorite jarred vodka sauce instead! Cook Banza: While the sauce cooks, add Banza Brown Rice penne to boiling water and cook according to package directions. Finish Penne Alla Vodka: Take sauce off heat and slowly add in the heavy cream and parmesan to avoid curdling. Mix until well-combined and then add Banza Brown Rice penne. Top with chopped basil or parsley and more grated parmesan cheese. Enjoy! Notes Want some more added protein? Include ½ cup of room-temperature, full-fat whipped cottage cheese. Ensure this has completely reached room temperature and is added slowly to avoid curdling! If you add cottage cheese, you can reduce the heavy cream to 3 tbsp.
45-50 min cook time
Baked Vegan Mac & Cheese
Ingredients 1 box (10 oz.) Banza Brown Rice elbows 1 block (16 oz) silken tofu 1 cup unsweetened soy milk (or other high-protein plant milk) ¼ cup nutritional yeast (2-3 extra tbsp optional for added cheesiness) 2 ½ tbsp lemon juice 2 ½ tbsp miso paste 1 tsp garlic powder ½ tsp onion powder 1 tsp dijon mustard Optional: Pinch of nutmeg 2 tbsp olive oil ¼ cup raw cashews Salt and pepper to taste 1 ½ cups gluten free breadcrumbs (optional: tossed with olive oil, smoked paprika, garlic powder, and salt to taste) Optional: almond parmesan ¾ cups raw almonds 3 tbsp nutritional yeast ½ tsp garlic powder ½ tsp salt Freshly chopped parsley for garnish Directions Prepare Ingredients: Bring a medium pot of water to a boil. Preheat the oven to 375°F. Combine silken tofu, soy milk, nutritional yeast, lemon juice, miso paste, dijon mustard, olive oil, raw cashews, garlic powder and onion powder in a blender and blend until sauce is smooth and creamy. Season with salt and pepper to taste. Optional to add a pinch of nutmeg. Cook Banza: add Banza Brown Rice elbows to boiling water and cook according to package directions. Make Toppings (optional for added flavor): Mix gluten free breadcrumbs with olive oil, paprika, garlic powder, and salt in a bowl until breadcrumbs are well-coated. In a food processor, pulse together raw or blanched almonds, nutritional yeast, garlic powder and salt until the mixture is coarse for optional almond parmesan. Do not over-blend. Finish Baked Mac & Cheese: Combine the cheese sauce with Banza Brown Rice elbows until pasta is well-coated. Add into a 9x9 oven-safe greased dish and top with breadcrumbs. If using, top with almond parmesan. Cover with aluminum foil and bake at 375°F for 15 minutes. Uncover and cook for an additional 10-15 minutes. Optional to broil for 2-3 minutes. Garnish with chopped parsley and enjoy!
25 min cook time
Vegetarian Bucatini Amatriciana
Cook Time: 25 MINUTES Serves: 2 PEOPLE INGREDIENTS: 7 Ingredients 1 box Banza bucatini 2 tbsp butter 1 shallot, roughly chopped 3 cloves garlic, roughly chopped 1 tbsp crushed red pepper flakes, plus extra for garnish 1 jar arrabiata sauce 1/3 cup parmesan or pecorino romano cheese, grated Fresh basil leaves, for garnish Directions Cook Banza: Bring a large pot of water to a boil. Add Banza bucatini and season generously with salt. Cook according to package directions. Saute Aromatics: While pasta cooks, heat butter in a medium pan over medium-high heat. When butter is melted, add shallot and garlic. Cook until fragrant, about 3 minutes. Build Sauce: To pan with aromatics, add crushed red pepper flakes and jarred sauce. Bring to a simmer and cook for 2-3 minutes, or until flavors meld. Finish Pasta: Add bucatini and parmesan cheese to pot with sauce and toss gently to coat. Garnish with crushed red pepper flakes and basil. Enjoy!
25 min cook time
Orzo con hierbas + tazón mediterráneo Halloumi
Ingredients 1 box Banza orzo 2 tbsp apple cider vinegar 2 tsp Dijon mustard 1/4 cup roughly chopped red onion 1/2 cucumber, roughly chopped 1/4 cup roughly chopped parsley 1/2 cup cherry tomatoes 7 oz halloumi 2 oz hummus or tzatziki Directions Prepare Ingredients: Bring a medium pot of water to a boil. In a large bowl, whisk together apple cider vinegar, mustard, and 3 tbsp olive oil until combined. Season with salt and pepper to taste, then add red onion and set aside to pickle until Step 4. Sauté Tomatoes & Halloumi: Heat 1 tbsp olive oil in a large non-stick pan over medium-high heat. Add halloumi to the center and tomatoes around the edges, and cook, flipping halfway through, until halloumi is golden and tomatoes are blistered, about 6-8 minutes. Cook Banza: While tomatoes and halloumi cook, add Banza orzo to boiling water and cook according to package directions. Finish Orzo Bowl: To a bowl with pickled onions, add cucumbers, parsley, and tomatoes. Mix in Banza orzo, then taste and season with salt and pepper as desired. Garnish with halloumi and a dollop of hummus or tzatziki. Enjoy!
15 min read
25 Healthiest Frozen Pizzas, According to Dietitians
...I came across what I believe to be the most underrated frozen pizza crust on grocery shelves
I tested 3 different brands of grocery-store boxed mac and cheese, and the creamiest was my favorite
The Banza Mac & Cheese had the perfect balance of richness and creaminess
20 min cook time
Ensalada de arroz Maman x Banza
Ingredients 2 bags Banza Rice 1 tsp dijon mustard Juice from 2 lemons, plus extra wedges for garnish 1.5 cups tomatoes, diced 1 red bell pepper, diced 1 large cucumber, diced ½ large red onion, diced ½ cup fresh parsley leaves, finely chopped ½ cup fresh mint leaves, finely chopped ½ cup fresh cilantro leaves, finely chopped 8oz arugula Directions Cook Banza Rice: Bring a medium pot of water to a boil. Season generously with salt, then add Banza Rice and cook for 4-5 minutes. Strain, rinse and return to pot off heat. Make Salad: In a large bowl, combine Banza Rice, tomatoes, bell pepper, cucumber, onion, ½ cup olive oil, ⅓ cup lemon juice (about 1 lemon), and toss to combine. Make Vinaigrette: In a small bowl whisk together juice of 1 lemon (about ¼ cup), dijon mustard, a pinch of salt and pepper as desired. Add ¼ cup olive oil & continue to whisk until combined. Finish Salad: When ready to serve, add the parsley, mint, and cilantro to the salad. Taste and season with salt and pepper as desired. Plate salad on top of a bed of arugula, with lemon wedges to garnish. Serve with vinaigrette to drizzle on top. NotesTry it topped with your favorite protein or some crumbled feta!
30 min cook time
Ensalada de pasta mediterránea de @Grossypelosi
If a trip to the Mediterranean isn't in your summer plans, this pasta salad by @grossypelosi can be! Ingredients 1 8oz. box Banza gemelli 1 8oz package of halloumi 1 cup seeded and diced cumber 1 cup halved kalamata olives 1 cup quartered cherry tomatoes 1 medium red onion, thinly sliced and diced 1 cup red wine vinegar 1/2 cup torn fresh mint leaves 1 cup arugula Dressing: 1/2 cup olive oil 1/4 cup red wine vinegar 1 tablespoon dijon mustard 1 teaspoon honey Kosher salt, black pepper and red pepper flakes to taste Directions Marinate onions: Place red onion in a small bowl and submerge in red wine vinegar. Let sit, uncovered, for the length of the rest of the recipe to allow the onions to marinate. Fry Halloumi: Place a non-stick frying pan over medium heat. Slice halloumi into 1/8 inch thick pieces, lengthwise. Place slices into pan and fry them for 2-3 minutes on each side, until they are deeply browned. Place fried slices on to a plate to cool down. Cook Banza: Add Banza to pot with boiling water and season generously with kosher salt. Cook according to package directions. Strain pasta and spread it out on a tray to cool down. Make Dressing: Add olive oil, red wine vinegar, dijon mustard and honey to a small bowl and whisk until well combined. Add kosher salt, black pepper and red pepper flakes to taste. Assemble Salad: Add cooled pasta, cooled halloumi, cucumber, olives, tomatoes, mint leaves and dressing to bowl and mix to combine. Refridgerate: Cover bowl and place in fridge for minimum 4 hours. Overnight works well. The longer it sits the more the flavors develop! Serve: Remove pasta salad from fridge, add in arugula and toss to combine. Enjoy!
5 min read
Banza and The Sporkful's Dan Pashman Team Up to Launch Cascatelli Made From Chickpeas
Banza and The Sporkful's Dan Pashman Team Up to Launch Cascatelli Made From Chickpeas
15 min cook time
Pesto Cremoso De Nueces Cascatelli
Ingredients 1 box Banza Cascatelli 1½ cups tightly packed basil leaves, plus additional for garnish ½ cup tightly packed kale leaves, stems removed ¼ cup walnuts, plus extra for garnish 1 garlic clove ½ cup olive oil ½ cup grated Parmesan, plus extra for garnish ¼ cup whole milk ricotta or mascarpone Juice of 1 lemon Directions Blanch Greens: Bring a large pot of water to a boil. Season generously with salt. Add basil and kale leaves, and cook for 10 seconds, or until bright green in color. Remove with tongs or a strainer, reserving water for next step. Rinse under cold water until cool, then squeeze out excess water. Cook Banza: Add Banza Cascatelli to boiling water and cook according to package directions. Strain pasta with cold water and set aside. Make Pesto: While pasta cooks, in a blender pulse walnuts and garlic until finely chopped. Add blanched greens and olive oil and puree until completely smooth. Then, add lemon juice and parmesan. Blend until combined. Add ricotta and continue to blend until smooth and creamy. Taste and season with salt as needed. Finish Pasta: In a large bowl, combine pasta and pesto and toss until pasta is coated. Garnish with grated parmesan and extra walnuts. Notes Note: this is meant to be served cold. Not into walnuts? Sub almonds, hazelnuts, peanuts, pepitas, or sunflower seeds—or a mixture of several varieties.