Sometimes you just need to eat something gluten-free and easy. Banza pasta is your answer.
Did I ever think I’d find a pasta that I’d love that was gluten-free? I wasn’t worried, like some people are. Let’s just say It’s been harder to find a delicious gluten-free bread (and I finally found one, but that’s for another post) over pasta. Pasta is easy. There are so many brands that use different ingredients, like Banza. Banza’s pasta is made from chickpeas, tapioca and pea protein. I love it! I love pasta with tons of sauce and I don’t mind the different textures, and maybe It’s because I am so used to the gluten-free lifestyle as well as the clean eating lifestyle that my palate has changed. Because the texture and taste of this pasta tastes different. And I get that from so many people, but I want to remind you, like hello! It’s going to taste different. You are not eating wheat pasta. When you venture into the gluten-free world It’s a good idea to keep an open mind. Instead of finding something that replaces an old favorite (which can set you up for disappointment), train your palate to seek out new ingredients and new flavors! That is the joy of eating different kinds of food, and it can be an exciting journey if you allow it.
Ok so, my go-to for pasta is Banza. And I’m pretty glad because it’s really easy to find in all the stores. Phew! So that saves me from ordering it online, not being able to find it in stores, having to go from store to store looking for it, and going through that stressful frenzy. I can go to Fairway, Whole Foods, Shop Rite and a bunch of other places and snag boxes of this. Easy.
Another thing I like about making gluten-free pasta? It’s Easy! Easy to find, easy to buy, easy to make – but made with good ingredients and has a great taste. See? Easy.
So when I’m traveling to a place that will have a kitchen, or I have a Sunday/Monday night where I don’t feel like cooking, Banza comes to the rescue.
A while back (back when my photos turned out yellow and I didn’t know how to edit) I was visiting my dad’s house out on Long Island and I knew it was going to be a pasta night, so I headed over to Whole foods and grabbed some shredded Brussels sprouts, organic dried Oregano and Rao’s marinara sauce. Done. Easy! When eating pasta you really want to get those veggies in there too. And really any veggie would work! The sky is the limit on veggies!!
My last favorite point about Banza pasta is how much protein each serving holds! Yup there is about 25 grams of protein and 13 grams of fiber per serving!! That’s twice the amount of protein and 3 times the amount of fiber that your average pasta would have. So while I’m stuffing my face with pasta, I will actually get full faster and I’d say that’s a win! Oh and one more thing?! No bloat!
So here’s a summary for you:
Gluten-free, Vegan, Easy, Fast, Chickpeas, Protein, Easy to find. Easy to make. No bloat.
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WHAT YOU WILL NEED:
1 box of Banza chickpea pasta (shape of your choice)
1 standard size jar of Rao’s Marinara Sauce or sauce of choice
1 package of shredded Brussels Sprouts or shred them yourself
Either a few bunches of fresh curly parsley or organic dried Oregano (You choose one)
DIRECTIONS:
- Boil pasta according to the box directions, then strain and set aside.
- In a saute pan over medium heat, add 1-2 tablespoons of olive oil and shredded Brussels Sprouts. How much Brussels Sprouts? As much as you want! Saute until they are slightly browned and cooked through.
- While your Brussels Sprouts are cooking, get ready to warm up your sauce either in a microwave or on the stovetop over low/medium heat covered.
- If you are using parsley, take a few bunches, wash and chop.
- Divide pasta into bowls, add a heaping amount of the Brussels Sprouts on top, pour as much sauce as you would like and garnish with dried Oregano or fresh chopped parsley.
- 1 box of Banza chickpea pasta (shape of your choice)
- 1 standard size jar of Rao's Marinara Sauce or sauce of choice
- 1 package of shredded Brussels Sprouts or shred them yourself
- Either a few bunches of fresh curly parsley or organic dried Oregano (You choose one)
- Boil pasta according to the box directions, then strain and set aside
- In a saute pan over medium heat, add 1-2 tablespoons of olive oil and shredded brussels sprouts. How much? As much as you want! Saute until they are slightly browned and cooked through.
- While your Brussels Sprouts are cooking, get ready to warm up your sauce either in a microwave or on the stovetop over low/medium heat covered.
- If you are using parsley, take a few bunches, wash and chop.
- Divide pasta into bowls, add a heaping amount of the Brussels Sprouts on top, pour as much sauce as you would like and garnish with dried Oregano or fresh chopped parsley.
Love & Easy Meals,
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