25 min cook time
Cavatappi Ricotta al Limone
Ingredients 1 box Banza Cavatappi 1 cup whole milk ricotta 1 lemon, zest and juice ⅓ cup walnuts, roughly chopped 4-6 sage leaves Directions Cook Banza: Bring a large pot of water to a boil. Add Banza Cavatappi and cook according to package directions. Reserve ¼ cup pasta water, then strain and return to warm pot off heat until Step 5. Fry Sage: While pasta cooks, line a plate with a paper towel. Heat a thin layer of olive oil in a small pan over medium heat. When oil is shimmering, add sage leaves. Fry until crisp, flipping halfway through, about 2 minutes. Transfer to lined plate to drain. Toast Walnuts: Add walnuts to the oil, still over medium heat, and cook, stirring until toasted and light golden, 4-5 minutes. Transfer to lined plate with sage. Make Ricotta Sauce: In a blender or food processor, combine ricotta, juice and zest from one lemon and 1 tbsp of the leftover oil from frying sage and walnuts. Blend until smooth. If the sauce feels thick, add a dash of pasta water. It should be a smooth puree. Taste and season with salt and pepper as desired. Finish Pasta: Add ricotta sauce to pot with cooked pasta and mix well. If needed, add a few tbsp pasta water until desired consistency is reached. Garnish with fried sage leaves, extra lemon zest and toasted walnuts. Notes Ricotta quality is important here, try to find fresh Italian whole milk ricotta - it’s less gritty than American made brands Use a fish spatula or slotted spoon to remove sage leaves and walnuts from hot oil, this will keep the leaves intact!
20 min cook time
Conchas Carbonara con Tomates Ampollados
Cook Time: 20 MINUTES Serves: 2 PEOPLE INGREDIENTS: 4 Ingredients 1 box Banza shells 1 pint multi-colored cherry tomatoes 1 large egg plus 1 egg yolk ⅓ cup grated pecorino Romano ⅓ cup grated Parmesan, plus additional for serving Coarsely ground black pepper Directions Make Sauce: In a large bowl, whisk together egg, egg yolk, pecorino, Parmesan, a pinch of salt and pepper as desired until smooth. Set aside until Step 5. Cook Banza: Bring a large pot of water to a boil. Add Banza and cook according to package directions. Blister Tomatoes: While pasta cooks, heat 2 tbsp olive oil in a large pan over medium-high heat. When oil is shimmering, add tomatoes and cook until lightly blistered and softened, about 5 minutes. Finish Pasta: Add warm pasta and tomatoes (plus their juices!) to the large bowl with egg mixture. Using tongs, gently toss pasta to coat, until desired sauce creaminess is achieved. Garnish with more Parmesan and fresh cracked pepper.
15 min cook time
Penne con salsa de tomate triturado y mozzarella
Cook Time: 15 MINUTES Serves: 2 PEOPLE INGREDIENTS: 5 Ingredients 1 box Banza penne 2 tbsp butter 2 pints multi-colored cherry tomatoes 4 cloves garlic, smashed 8oz fresh mozzarella ciliegine balls, or small torn pieces Small handful of basil leaves, roughly chopped Directions Cook Banza: Bring a large pot of water to a boil. Add Banza and cook according to package directions. Make Sauce: While pasta cooks, heat butter and 3 tbsp olive oil in a medium pot over medium-high heat. Add tomatoes and garlic cloves and cook until tomatoes are blistered and saucy, 8-10 minutes. Using a wooden spoon, smash garlic cloves against the side of the pot once soft. Finish Pasta: Remove pot from heat and stir in mozzarella and basil, mixing well so the cheese starts to melt. Taste and season with salt and pepper as desired. NotesTo easily smash garlic cloves, peel, place your knife flat on top and using the heel of your hand, press down until smashed.
35 min cook time
Anacardos y Pepe veganos
This vegan Cashew e Pepe is creamy, dreamy, and delicious. Cook Time: 35 MINUTES Serves: 2-4 PEOPLE INGREDIENTS: 6 Ingredients 1 box Banza Spaghetti ¾ cup raw unsalted cashews ½ cup water 1 tbsp nutritional yeast 1 tbsp fresh lemon juice (about ½ lemon) ¾ tsp freshly cracked pepper 1 cup spinach, kale or any other green Directions Prepare Ingredients: Place cashews in a medium bowl and cover with boiling water. Let sit for 20 minutes, then drain. Once cashews are almost done soaking, bring a large pot of water to a boil. Make Sauce: In a high-speed blender, combine soaked cashews and ½ cup water. Blend until completely smooth, a few minutes, scraping down the sides with a rubber spatula every now and again. Then add nutritional yeast, lemon juice, pepper and ½ teaspoon salt and blend just until combined. Set sauce aside. Cook Banza: Season boiling water generously with salt. Add Banza and cook according to package directions. Finish Sauce: Add strained Banza back to warm pot, along with spinach and sauce. Stir until pasta is coated, sauce is warmed through and spinach has wilted slightly. Taste and season with salt as desired. Garnish with more fresh cracked pepper, crushed red pepper flakes or Vegan Parmesan!
45 min cook time
Ziti vegetariano al horno sin hervir
This delicious no-boil baked ziti uses only one pot, making for a quick cleanup! Cook Time: 45 MINUTES Serves: 6 PEOPLE INGREDIENTS: 5 Ingredients 1 box Banza ziti 35oz marinara sauce (about 1.5 jars) 6oz fresh mozzarella, cut into .5” pieces 1 cup ricotta (about half a 16oz container) 1 tbsp fresh sage, roughly chopped plus 5 leaves for garnish ½ cup Parmesan cheese (about 1 oz) Directions Prepare Ingredients: Preheat oven to 400°F. Lightly coat an 8x8” baking dish with olive oil or cooking spray. Prepare Ziti: Place dry Banza ziti, mozzarella cubes and marinara sauce in prepared baking dish. Gently toss until combined. Spread ricotta on top of pasta, in an even layer (don’t mix all the way through). Make sure no pasta is showing. Sprinkle over Parmesan and cover tightly with foil. Bake Ziti: Bake ziti, covered, for 20 minutes. Uncover ziti, top with sage leaves and a drizzle of olive oil, and return to the oven to bake for another 15-20 minutes or until pasta is tender. Let cool slightly before serving.
20 min cook time
Macarrones con queso para estufa con queso cheddar fuerte en una olla
Is it mac & cheese, mac and cheese, mac n’ cheese, or macaroni and cheese? Whatever it’s called, this gooey stovetop mac is the ultimate side dish. Cook Time: 20 MINUTES Serves: 6 PEOPLE INGREDIENTS: 5 Ingredients 2 boxes Banza shells, or any shape that grabs sauce 5 tbsp unsalted butter 5 tbsp gluten free all purpose flour 2 ¾ cups whole or 2% milk, room temperature 1 cup sharp white cheddar, freshly grated ½ cup grated Parmesan Directions Cook Banza: Bring a large pot of water to a boil. Add Banza and cook according to package directions. Strain, rinse, and set aside, reserving pot for next step. Make Sauce: Add butter to pot from pasta and place over medium heat. Once butter is melted, add flour and whisk until flour disappears and clumps, 1-2 minutes. Pour in milk and 1 tsp salt. Increase heat to medium-high and bring the sauce to a simmer, whisking constantly until it thickens, 2-3 minutes more. Finish Sauce: Remove from heat and mix in white cheddar and Parmesan cheese. Taste and season with salt and fresh cracked pepper. Fold in the cooked Banza and gently toss to coat.
45 min cook time
Macarrones al horno con cuatro quesos
Forget the main dish. Forget all the other sides. This four-cheese baked mac is all you need for the best holiday dinner ever. Ingredients 2 boxes Banza cavatappi 3 tbsp unsalted butter 3 tbsp gluten free all purpose flour 2 cups milk ¼ tsp nutmeg ¼ tsp cayenne ¼ tsp dried mustard 8oz sharp white cheddar cheese, freshly grated 8oz Gruyère, freshly grated 4oz Asiago cheese, freshly grated 4oz Parmesan cheese, freshly grated Small handful of fresh chives, thinly sliced Optional: 1 tbsp truffle oil Directions Cook Banza: Preheat oven to 400°F. Bring a large pot of water to a boil. Add Banza cavatappi and cook for 4 minutes. Strain, rinse with cold water and set aside. Build Sauce: Add butter to pot from pasta and return to medium heat. When butter is melted, add flour and whisk until smooth and bubbly, about 2 minutes. Add milk, nutmeg, dried mustard, cayenne and ½ tsp salt. Bring sauce to a boil, whisking constantly, then reduce to a simmer and cook for 2-3 minutes, or until sauce thickens. Make Cheese Mixture: In a large bowl combine cheddar, Gruyère, Asiago and Parmesan and mix to combine. Add half of cheese mixture (and truffle oil, if using) to pot with sauce, off heat, and whisk until sauce is smooth. Taste and season with salt and pepper as desired. Gently fold in Banza cavatappi. Layer Mac & Cheese: In a baking dish, layer half of Banza, then top with half of remaining cheese mixture, then remaining Banza and finish with an even layer of the remaining cheese mixture. Bake Mac & Cheese: Bake until cheese is melted and light golden, 15-20 minutes. Garnish with chives.
15 min cook time
Conchas y queso cheddar clásico con coles de Bruselas salteadas
Sprouts have found the perfect home in your mac! Try for yourself and see. Cook Time: 15 MINUTES Serves: 2 PEOPLE INGREDIENTS: 4 Ingredients 1 box Banza Shells & Classic Cheddar Mac & Cheese 1 cup Brussels sprouts, quartered ¼ cup milk 2 tbsp butter Directions Cook Banza: Bring a medium pot of water to a boil. Add Banza and cook according to package directions. Strain pasta, rinse, and return to warm pot off heat. Sauté Brussels Sprouts: While Banza cooks, heat 1 tbsp olive oil in a large pan over medium-high heat. When oil is shimmering, add Brussels sprouts and cook until softened and golden, 7-9 minutes. Remove from heat and season with salt and pepper as desired. Make Sauce: Add milk and butter to pot with pasta according to package directions, then sprinkle cheese overtop. Mix well, then stir in sautéed Brussels sprouts. Enjoy!
15 min cook time
Conchas y queso cheddar blanco con guisantes frescos
Isn't it cute when a pea goes right into a shell? We sure think so! Cook Time: 15 MINUTES Serves: 2 PEOPLE INGREDIENTS: 4 Ingredients 1 box Banza Shells & White Cheddar Mac & Cheese ¼ cup milk 2 tbsp butter 1 cup fresh or frozen peas Directions Cook Banza: Bring a medium pot of water to a boil. Add Banza and cook according to package directions. Strain pasta, rinse, and return to warm pot off heat. Make Sauce: Add milk and butter according to package directions, then sprinkle cheese overtop. Mix well, then stir in peas. Enjoy!
15 min cook time
Codos y Cheddar Clásico con Brócoli
We know mac & cheese doesn't need additions, but who said broccoli can't join the party? Ingredients 1 box Banza Elbows & Classic Cheddar Mac & Cheese 1 cup broccoli florets, cut into 1” pieces ¼ cup milk 2 tbsp butter Directions Cook Banza & Broccoli: Bring a medium pot of water to a boil. Add Banza and cook according to package directions. During the last 2 minutes of pasta cooking time, add broccoli to pot with pasta. Strain broccoli and pasta, rinse, and return to warm pot off heat. Make Sauce: Add milk and butter according to package directions, then sprinkle cheese overtop. Mix well, and garnish with fresh cracked pepper. Enjoy!
60 min cook time
Relleno vegetariano con corteza Banza
Is it stuffing? Is it dressing? It’s Banza pizza crusts! This gluten-free stuffing made with Banza is the perfect addition to your Friendsgiving table. Cook Time: 60 MINUTES Serves: 4 PEOPLE INGREDIENTS: 8 Ingredients 1 box Banza pizza crusts (2 crusts) 6 tbsp unsalted butter, divided 1 yellow onion, cut into .25” pieces 4 stalks celery, cut into .25” pieces 2 large carrots, cut into .25” pieces 1 sweet potato, peeled and cut into .25” pieces 2 cups vegetable broth 2 tbsp herbs (rosemary, sage, and/or thyme), finely chopped Directions Bake Crusts: Preheat oven to 400°F. Unwrap Banza pizza crusts and place directly on middle oven rack. Bake for about 10 minutes, or until light golden. Set aside to cool. Saute Vegetables: While crusts bake, heat 4 tbsp butter in a large pan over medium-low heat. When butter is foamy, add onion, celery, carrots and sweet potato. Cook until vegetables are softened but not browned, 10-12 minutes. Mix Stuffing: Once crusts have cooled, tear into 1” pieces. In a large bowl combine crusts, sauteed vegetables, vegetable stock, herbs, 1 teaspoon salt and pepper as desired. Gently toss to coat, then transfer to a baking dish. Cube remaining 2 tbsp butter and dot the top of the stuffing. Bake Stuffing: Transfer stuffing to the oven, then lower the temperature to 350°F. Bake for 35-45 minutes, or until stuffing is golden brown and warmed through. NotesEquipment: 9x9in baking dish, or similar
10 min cook time
Penne de mantequilla marrón balsámico
NotesTopping Ideas: freshly cracked black pepper, extra Parmesan, and toasted walnuts. Save time by using swapping in 1-2 cups of frozen butternut squash chunks for the fresh butternut squash. Feel free to substitute your favorite hearty veggies like cauliflower, sweet potato, kale, or delicata squash.