How to Swap Your Traditional Pasta for Banza Pasta
By Nicole Charky
If you’re craving pasta, but have dietary restrictions or don’t love the feeling you get after giant plate of spaghetti, there’s a pasta to show some love back to you. It’s also an experiment in eating the foods we really love, in a way that makes sense for our guts.
Banza pasta is made from chickpeas instead of wheat. It has twice the protein, four times the fiber and 40% less net carbs compared to traditional pasta. It’s also vegan, kosher, low glycemic and gluten-free.
Banza Pasta looks and cooks just the same as traditional pasta. So you can still keep up your quick meal routine, and try something new.
HOW TO GIVE IT A TRY
Introducing to you… the DTGS Banza Pasta Weeklong Extravaganza!
We’re offering seven recipes to try out in a week, incorporate in your diet and see what happens. Banza features creative and delicious staples on its blog, too.
There’s a chance you’ll see how easy and nutritious Banza Pasta is for you, especially if you’re attempting to make more meals at home or prep your lunch for the week. Plus, pasta is often the base of recipes, so trying out Banza is a new way to incorporate the old with the new. Start by cooking your Banza Pasta and then try following along with these recipes.
Day 1 - Penne with red sauce
Pick out any sauce or veggies you like and add that to your mix of penne pasta and voila! BuzzFeed writer Jessica Gaynor tried it with jarred tomato basil sauce, sweet Italian sausage, onion and a splash of red wine. You could add more veggies, herbs and spices in the mix, too.
There are two components to this tasty linguine with white wine garlic sauce and brussel sprouts. Brussel sprouts are up first:.
Brussels: Pre-heat your oven to 415˚F. Coat brussels with olive oil, salt, and pepper, then put them all cut-side down on a baking sheet. Roast them for 15 minutes, until they look slightly charred on the cut side. Toss and roast again for another 15 minutes, until you can poke a fork through the brussels.
While the brussels cook, place a large rimmed skillet pan over medium heat. When the skillet gets hot, add in oil and garlic and sauté for 3 minutes, or until it smells great and looks golden brown. Then, add in your white wine. Stir and sauté for 2-4 minutes, or until wine is reduced by about half.
Add in arrowroot and almond milk, whisking after each. The mixture will look clumpy, which is normal. Put it into a high-speed blender and add parmesan cheese. Blend on high until creamy or smooth. Add the sauce back to the skillet, turn the temperature to medium-low heat until it’s bubbly while whisking. As the sauce thickens, lower the heat to low and simmer as the pasta cooks. If it’s too thick, add more almond milk to help thin it. If it’s too thin, increase heat to medium to encourage thickening of the sauce.
Once you complete the pasta, add the sauce and half brussels sprouts. A little more parmesan wouldn’t hurt, either.
Get plant-based with this vegan recipe of rotini with asparagus and lemon cashew cream sauce.
Pre-heat your oven to 415˚F. Put asparagus on top of a baking sheet, drizzle with olive oil and bake for 15 to 20 minutes (or until tender, beginning to brown).
Make pasta by following package instructions. Drain, rinse and set aside the pot you cook your pasta in. Then, while the pasta is cooking, blend soaked cashews, vegetable broth, garlic powder, onion powder, salt, pepper and lemon juice in blender on a high speed until smooth. Once the pasta is ready, add your sauce to the pot with the pasta in it. Mix it up, top with salt, basil, red pepper and fresh cracked pepper.
Day 4 - Ramen-inspired noodle soup
This soup recipe is a ramen-inspired treat jam-packed with veggies.
Start with boiling a pot of water. Season with salt, then cook spaghetti by following package instructions. Put another pot over medium heat, add 2 tsp sesame oil, garlic and ginger. Saute for 30 seconds to one minute, until fragrant and slightly soft. Add chicken stock, tamari, rice vinegar, sliced mushrooms, and spinach. Bring to a boil and then reduce to a simmer until mushrooms are softened, and spinach has wilted, about 3-4 minutes.
Boil water in medium pot, add in eggs and simmer for 6 ½ minutes for a soft-cooked egg. Then, drain the water and cool the eggs under cold water. Let rest for a few minutes. Peel, then half.
Divide broth and green onions with pasta, then top with two halved eggs.
Day 5 - Rotini pesto pasta salad
Try out this rotini pesto pasta salad, full of Banza rotini cooked according to package instructions.
Then, rinse, drain and set aside in a large bowl. Using a food processor, add basil, garlic, lemon juice, lemon zest, ¼ teaspoon salt, and 1 tablespoon pine nuts. Pulse until pureed. Once you’ve done that, and if needed, scrape down the sides of the mixer with a spatula. Add in fabanaise or mayo, and process until combined. Season the mixture with salt and pepper.
Add your pesto to the rotini, tossing until covered. Add in the rest of your leftover salt, pine nuts, tomatoes and arugula. Season to taste with salt and pepper.
Day 6 - Cavatappi cauliflower bake
Get some cauliflower in your life with this easy-to-make cauliflower bake that’s perfect for cold weather and cozy nights.
Pre-heat your oven to 475˚F, then boil a large pot of salted water on high. Cook the pasta until it is al dente (still slightly firm when you bite the pasta). Remove ½ cup of the pasta cooking water and drain. Put pasta in a large bowl and wipe out the pot.
As your pasta cooks, use a large high-sided pan or pot to heat 1 tablespoon of olive oil on medium-high until hot. Add in cauliflower and season with salt and pepper. Cook and stir occasionally every 2 to 4 minutes, or until lightly brown. Add onion and garlic, then season with salt and pepper. Cook, stirring until softened and fragrant, or about 2 to 4 minutes. Then, add ½ cup of water and cook, stirring for about 7 to 9 minutes, or until the water is gone. Then add to pasta.
While your vegetables cook, take the pot you used to cook the pasta, and heat button on medium-high until melted. Then, add flour and stir for about 30 seconds to 1 minute. Then, slowly whisk milk and pasta. Cook and whisk frequently every 2 to 3 minutes, or until it’s thickened. Then, add ¾ of Fontina cheese and up to half the rosemary; cook, whisking 1 to 2 minutes, or until thickened and thoroughly combined.
Place the sauce in the bowl of cooked vegetables and pasta. Coat the pasta, season with salt and pepper. Place in baking dish with parmesan cheese, breadcrumbs, leftover Fontina and remaining rosemary. Bake pasta in oven for 15 to 17 minutes. Remove from oven and let stand about 3 minutes—it’s hot!—before serving.
Day 7 - Baked Deluxe Mac and Cheese
Reward yourself for your stamina, focus and dedication to our week of Banza experiment. Grab a box of the Banza Deluxe Mac and Cheese and follow the package instructions.
Pre-heat your oven to 450˚F. Make your pasta, then place in cast iron skillet or oven-proof baking dish. Add in a cup of grated parmesan cheese. Then, top with panko bread crumbs, black pepper and 2 tbsps of grated parmesan. Bake until the cheese on top of it melts, and the breadcrumbs are golden, for about 15-20 minutes.
Test out these recipes and try this simple swap out for your lunch or dinner and see what you think. Instead of consuming carbs as normal, chickpeas in Banza pasta are a superfood and non-GMO.
For anyone living with diabetes, Celiacs disease, or other restrictions, this pasta option won’t make your blood sugar spike. Instead, it gives you options to incorporate in your diet so you don’t miss out on the foods you crave. TIME even dubbed it a best invention.
You don’t have to be on a pasta hiatus. You can make a choice to try something new.
Give the DTGS Banza Pasta Weeklong Extravaganza! an old-fashioned try. If you don’t like it, you can also go back to what you’re used to, which is also delicious. But we have a hunch you’ll be feeling these Banza Pasta recipes, too. Let us know if you’re down with Banza’s pasta revolution. We want to know if you go loco for garbanzo, too.
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