One of my biggest fears about going gluten-free was that I would never be able to enjoy pasta again. I love pasta! There is something so comforting about that soft noodle texture going into your mouth. Load those noodles up with your favorite sauce and you are in taste bud heaven! Upon removing gluten from my diet, I was disappointed to discover that a lot of the gluten-free pastas available tasted like recycled cardboard instead of that pasta goodness I had come to love. No bueno! That’s why I am loving the pasta from Banza. It is delicious, loaded with nutrients, and gluten-free. Best of all? It is made with chickpeas!
Banza was started by two brothers who were obsessed with food and living a healthy lifestyle. Like me, these guys loved pasta but hated how it lacked nutritional in value. It was high in calories, low in protein, and packed with carbs. That’s why they created Banza Chickpea Pasta! It is a much healthier alternative to conventional pasta. For example, traditional pasta has 7 grams of protein, 2 grams of fiber, and 40 grams of net carbs! Banza Chickpea Pasta has 13 grams of protein, 7 grams of fiber, and only 26 grams of net carbs. How cool is that? Banza pasta is soy and grain free. It is also low glycemic, vegan, and non-GMO.
It is so easy to make Banza Chickpea pasta too. You just bring 4 cups of salted water to a low boil, add 2 cups of the pasta and boil it for 4 to 6 minutes. Then you immediatley drain and rinse the pasta in olive oil or water. I like to mix homemade pesto in with my Banza Chickpea pasta. It’s delicious! I also tried it with a tomato sauce mixed with whole tomatoes, artichokes, and olives. It was divine!