Cascatelli

From the culinary mind of The Sporkful’s Dan Pashman, comes Cascatelli, a revolutionary new ruffled pasta shape three years in the making that's optimized for Sauceability, Forkability, and of course, Toothsinkability. When it’s made with our protein-packed, nutrient-dense, gluten-free chickpeas? You’ll probably want to sink your teeth into a bowl of it every night of the week.

Ingredients: Chickpeas, Pea Starch, Tapioca, Xanthan Gum

  1. Taste your pasta as you get close to the recommened 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!
  2. 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.
  3. 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.
  4. We recommend using Cascatelli to trap creamy, cheesy sauces!

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6 boxes  |  $25.99

Banza VS Average Pasta

50%

More protein

3X

Fiber

25%

Fewer Net Carbs

How to Cook Banza Cascatelli

Step 1

Step 1

Bring a large pot of salted water to a rolling boil (about 8 cups).

Step 2

Step 2

Add Banza, stir, and reduce to a simmer.

Step 3

Step 3

Cook to desired firmness, stirring gently, about 8-11 minutes (expect foam).

Step 4

Step 4

Strain and rinse with water.

Step 5

Step 5

Enjoy with your favorite sauce!

Step 6

Step 6

Store your sauce separately from your pasta.

@GrossyPelosi's Vegan Vodka Sawce

@GrossyPelosi's Vegan Vodka Sawce

Cook Time: 30 MINUTES

Serves: 2 PEOPLE

INGREDIENTS: 7

Ingredients
  • 1 box Banza Cascatelli
  • ¼ cup olive oil
  • 1 tbsp plant-based butter
  • 2 garlic cloves, grated
  • Red pepper flakes (optional)
  • 3 tbsp tomato paste
  • 1 cup coconut milk or cashew cream 
  • 3 tbsp vodka* 
  • Grated plant-based Parmesan, for garnish 
Directions
  1. Cook Banza: Bring a large pot of water to a boil. Add Banza Cascatelli and cook according to package directions. Drain pasta, reserving ½ cup of pasta water.
  2. Sauté Aromatics: While Banza cooks, in a medium saucepan combine plant-based butter, red pepper flakes (optional) and olive oil and place over medium heat. Once butter is melted, add garlic and tomato paste. Whisk until fragrant, about 2 minutes. 
  3. Build Sauce: Whisk coconut milk/cream into sauce and cook for about 5 minutes, or until darkened. Add vodka and whisk for another 5 minutes, or until alcohol is cooked out. 
  4. Finish Pasta: Drain pasta, add ¼ cup pasta water to the sawce and whisk until thick, adding more pasta water to loosen if necessary (sauce may take up to 20 minutes to get thick enough, and it is absolutely worth the wait). Add pasta to sauce and stir gently until coated and glossy. Serve with grated Parmesan.

The Shape optimized for:

Sauceability

Sauceability

How readily sauce adheres to the shape

Forkability

Forkability

How easy it is to get the shape on your fork and keep it there

Toothsinkability

Toothsinkability

How satisfying it is to sink your teeth into

table of cascatelli

Want to hear the full story?

To hear how Banza® and Dan Pashman created a chickpea-based version of Cascatelli, check out the latest episode of The Sporkful™ podcast’s Mission: ImPASTAble series, featuring interviews with Banza co-founder and CEO, Brian Rudolph, and director of product, Meg Marchuk.

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