Elbows

We make all the pasta shapes you love with chickpeas. Why? Because we want to eat more pasta! And when your pasta is nutrient-dense, good for the planet, packed with 20G of protein, AND super delicious? Then pasta night can be every night!

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 Elbows in creamy, decadent recipes like mac & cheese!

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6 boxes  |  $24.99
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Banza VS Average Pasta

50%

More protein

3X

Fiber

25%

Fewer Net Carbs

How to Cook Banza Elbows

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 frequently, about 7-9 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.

How Banza Pasta Stacks Up

Chickpeas

Made from

Chickpeas

Better for your taste buds. And the planet. And, well... you!

Good Stuff

Full of the

Good Stuff

20G of protein. 25% fewer carbs. 100% easy-to-make.

Delicious

Most importantly…

Delicious

5 stars x 1000+ reviews = A lot of satisfied pasta-eaters.

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