Disclosure: Banza sent me samples of its gluten-free pasta to try, and this post contains affiliate links. All opinions are my own and I share only products I personally enjoy and believe in.
My most popular blog post is about gluten-free pasta alternatives. It seems that us gluten-free people miss our pasta the most, and I am no exception.
Knowing that other gluten-free people miss pasta as much as I do, I’ve been sharing information about various gluten-free pastas that are worth trying. I promise to share only the most amazing gluten-free pasta finds with you as I find them.
Today you’re in luck! I’m sharing a delicious, nutritious and you-won’t-believe-this-is-really-a-gluten-free pasta with you called Banza*!
Banza is an awesome gluten-free pasta made from chickpeas. That’s right, chickpeas! Actually, in full disclosure, the gluten-free pasta is made from four ingredients – chickpeas, tapioca, pea protein and GMO-free xanthan gum.
In case you were worried about allergies, these noodles are allergen-friendly to the core! They not only include four understandable, clean ingredients, but they’re also manufactured in a dedicated gluten-free, wheat-free, soy-free, egg-free, lactose-free and nut-free facility. Even people allergic to almost everything (you know who you are!) can eat this gluten-free pasta – lucky you!
Banza’s tagline is “the pasta that loves you back.” It’s clever, right? I totally get it.
Most of us noodle-addicts could down an entire bowl of pasta, mindlessly consuming empty carbs and calories. However, with Banza, if you wanted to sit down and eat an entire bowl of gluten-free chickpea pasta, you won’t feel any of that empty carb guilt nor gain a thousand pounds. Banza gives you double the protein, four times the fiber, and nearly half the net carbs as most store-brand (rice or wheat) pastas. This makes the calorie count and quality of calories far superior in Banza pasta than regular wheat or rice noodle pastas. This also means you don’t have to choose between eating healthy and eating something tasty – Banza allows you to do both! Oh yes, Banza loves you back!
Just to get a feel for how this gluten-free pasta tastes and cooks up, I prepared the rotini-shaped Banza and topped it with with my homemade gluten-free marinara sauce recipe.It was love at first bite. I ate this entire portion and had seconds and don’t regret my decision one bit!
Next up, I decided to create a Pasta Primavera using Banza pasta and fresh vegetables on had on hand (inspired a bit by this recipe on the Banza website for Simple Fresh Herbs and Garlic Pasta). It was oh-so-yum!
- 1 box Banza Chickpea shells pasta
- 2 Tbsp. olive oil - divided
- 2-3 garlic cloves, minced
- 8-10 portabello mushrooms, sliced into large chunks (about 1.5 cups)
- 1 zucchini (sliced in half lengthwise, and then into wedges)
- 12-16 cherry tomatoes, sliced in half
Cook Banza pasta as instructed on the box. Drain, rinse with cold water, and set aside.
In a large skillet, heat 1 Tablespoon of olive oil over medium-high heat. Add mushrooms and cook for 2 minutes.
Add another Tablespoon of oil to pan, and then add garlic, zucchini, and tomatoes. Cook for 4-6 minutes until vegetables are cooked to taste.
Turn burner to medium-low and add noodles. Stir well until all ingredients are combined and heated through.
Want to give chickpea pasta by Banza a try? You can purchase Banza on Amazon* and choose from Rotini, Shells, Elbow and Penne. You can also find Banza in major retailers like Whole Foods, Wegmans, Meijer and Sprouts.
*Denotes affiliate link