Penne
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!
Meet Banza Chickpea Penne: the ridgy, saucy, protein-packed pasta shape made for every kind of pasta night. Think veggie penne with more protein and fiber, made from chickpeas and ready for red sauce, baked ziti, and whatever’s in the fridge.
Ingredients: Chickpeas, Pea Starch, 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 chickpea penne 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 penne cooks and stirring frequently helps to ensure it cooks evenly.
- If you’re making a veggie penne salad or cooking extra 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 chickpea penne in any recipe, but find it does particularly well in creamy or oil based sauces, like pesto.
Banza VS Average Pasta
50%
More protein
3X
Fiber
25%
Fewer Net Carbs
How to Cook Banza Penne
Step 1
Bring a large pot of salted water to a rolling boil (about 8 cups).
Step 2
Add Banza, stir, and reduce to a simmer.
Step 3
Cook to desired firmness, stirring frequently, about 6-8 minutes (expect foam).
Step 4
Strain and rinse with water.
Step 5
Enjoy with your favorite sauce!
Step 6
Store your sauce separately from your pasta.
How Banza Pasta Stacks Up
Made from
Chickpeas
Better for your taste buds. And the planet. And, well... you!
Full of the
Good Stuff
20G of protein. 25% fewer carbs. 100% easy-to-make.
Most importantly…
Delicious
5 stars x 1000+ reviews = A lot of satisfied pasta-eaters.
Related Recipes
30 min cook time
Penne Alla Vodka
Penne Pasta Salad with Mint, Scallion and Snap Peas Ingredients 1 box Banza Penne 1 medium onion, chopped 4 garlic cloves, minced 4 oz. grated Parmesan cheese (optional) 2 Tbsp. extra-virgin olive oil, plus more for drizzling 1 4.5-oz. tube double-concentrated tomato paste ½ tsp. crushed red pepper flakes 2 oz. vodka ½ cup cashew cream (¼ cup cashews blended with ¼ cup of nut milk) Basil leaves (for serving) Instructions Bring a large pot of salted water to a boil. Heat 2 Tbsp. oil in a Dutch oven over medium. Add onion and garlic and cook, stirring constantly, just until onion is starting to brown around the edges, 57 minutes. Add entire 4.5-oz. tube tomato paste and ½ tsp. red pepper flakes and stir until paste evenly coats onion. Continue to cook until paste is deep red and starting to brown on bottom of pot, 57 minutes. Add 2 oz. vodka to deglaze pan and stir to incorporate, scraping bottom of pot. Reduce heat to low. Using a heatproof glass measuring cup, scoop about ½ cup boiling water from pot, then add ½ cashew cream to measuring cup. Slowly add warmed cashew cream to Dutch oven, stirring constantly, until a smooth sauce forms. Remove from heat. Add Penne to pot of boiling salted water and cook according to package instructions until al dente. About 1 minute before the timer goes off, use heatproof measuring cup to scoop up about 1 cup pasta cooking liquid. Strain pasta and add to dutch oven. Add ½ cup pasta cooking liquid to Dutch oven and stir to incorporate, then gradually add half the Parmesan (if using), stirring constantly to melt cheese. There should be a smooth, glossy sauce that coats each piece of pasta. Season with salt and add a splash more pasta cooking liquid to thin sauce, if needed.
30 min cook time
Penne and Snap Pea Pasta Salad
Penne Pasta Salad with Mint, Scallion and Snap Peas Ingredients 1 package Banza Penne ¼ cup of olive oil ¼ cup lemon juice 1 garlic clove 1 tsp salt Black pepper, to taste 16 oz sugar snap peas, sliced crosswise 16 oz radishes, trimmed and julienned ¼ cup chopped mint leaves 3 scallions, thinly sliced Instructions Cook the pasta according to instructions on the package. Drain and rinse until cool and reserve in a large bowl. In a small bowl whisk together the olive oil, lemon juice, and garlic. Season with salt & pepper. Pour dressing over pasta, add the peas, radish, mint leaves and scallions. Toss well to combine. Serve immediately, or pack and save for your Fourth of July festivities! 3.5.3226
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