All the pasta shapes you know and love... Just, you know, made from chickpeas. We know, we know. Pasta and protein don't typically have a working relationship, but when your favorite comfort foods come packed with protein, there's no reason you can't eat more of them. We re-thought pasta from the ground up, so you won't have to give dinner a second thought.
Chickpea, Tapioca, Xanthan Gum
- 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!
- 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.
- 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.
- We recommend using Cavatappi to trap creamy, cheesy sauces!
What Makes Banza Pasta Better?
Made from
超帅18岁中国鲜肉gayhairy 超帅18岁中国鲜肉gayhairy ,兄妹h从小玩到大 兄妹h从小玩到大 ,美女解胸衣全过程 美女解胸衣全过程Chickpeas
Better for your taste buds. And the planet. And, well... you!
Full of the
Good Stuff
22G of protein. 25% fewer carbs. 100% easy-to-make.
Most importantly…
Delicious
5 stars x 1000+ reviews = A lot of satisfied pasta-eaters.
How to cook Banza pasta
Step 1
Bring at least 8 cups salted water to a rolling boil.
Step 2
Add Banza, and stir immediately.
Step 3
Cook to desired firmness, stirring occasionally. Expect some foam.
Step 4
Strain and rinse with water.
Step 5
Enjoy with your favorite sauce!
Step 6
Store your sauce separately from your pasta.
