A Collection of the Best Banza Pasta Recipes
LINGUINE WITH GINGER PEANUT SAUCE
COOK TIME: 20 MINUTES
SERVES: 2 PEOPLE
INGREDIENTS
1 box Banza Linguine
½ cup purple cabbage, shredded
½ cup carrots, shredded
½ cup edamame, shelled
¼ cup mini tri-color bell peppers, thinly sliced
1 scallion, dark green thinly sliced on a bias
3 tbsp rice wine vinegar
⅓ cup peanut butter
2 cloves garlic, finely grated
2” piece of ginger, finely grated
3 tbsp tamari
1 tsp sesame oil
2 tbsp white sesame seeds, toasted
DIRECTIONS
Season Vegetables: Bring a large pot of water to a boil. In a medium bowl, combine cabbage, carrots, edamame, bell peppers, scallions, 1 tbsp rice wine vinegar and ¼ tsp salt. Toss to combine, then set aside to pickle slightly.
Cook Banza: Once water is boiling, add Banza and cook according to package directions. Strain pasta, rinse with cold water to stop cooking and set aside.
Make Sauce: While pasta cooks, in a large bowl, combine remaining 2 tbsp rice wine vinegar, peanut butter, garlic, ginger, tamari, sesame oil and 1 tbsp water. Whisk until smooth. Alternatively, combine all sauce ingredients in a blender or food processor and puree until smooth.
Finish Pasta: Add seasoned vegetables and Banza to bowl with sauce and toss to coat. Taste and season with salt and pepper as desired. Garnish with sesame seeds.
TIPS
- Note: this is meant to be served cold.
- Substitute sunflower seed butter for a nut-free alternative.
- Add finely diced fresh jalapeno or serrano to the quick-pickled vegetables for brightness and heat, if desired.
VEGAN HAWAIIAN MAC SALAD
Part of the traditional Hawaiian Plate Lunch, the Mac Salad acts as a creamy counterpoint to savory, salty main dishes! This version is made with vegan mayonnaise.
COOK TIME: 7 MINUTES
SERVES: 4-8 PEOPLE
INGREDIENTS
1 Box Banza Elbows
2 tablespoons grated onion (about 1/4 of a medium onion)
1 cup grated carrots
1/2 cup baby spinach cut into thin strips
1 cup vegan mayonnaise
2 tablespoons pickle juice
Salt and pepper for seasoning
DIRECTIONS
Cook Pasta: Follow the box directions, strain, rinse with water, and put into a large mixing bowl.
Mix Ingredients: In the same large bowl, add the remaining ingredients.
Season: Season with a pinch of salt and pepper and adjust according to taste.
Chill: Leave covered in the refrigerator for at least an hour to develop more flavor. Ideally leave overnight before serving!
BALSAMIC BROWN BUTTER PENNE
Balsamic-roasted butternut squash, brussels sprouts, onion, and garlic tossed in a brown butter pan sauce with Banza penne pasta and grated aged parmesan.
COOK TIME: 10 MINUTES
SERVES: 4 PEOPLE
INGREDIENTS
1 8-ounce box Banza penne pasta
½ medium butternut squash, peeled and chopped into ½ -inch cubes
½ pound brussels sprouts, trimmed with outer leaves removed, cut into thirds or quarters
½ red onion, sliced
2-3 leaves fresh sage, roughly chopped
2 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar, divided
6 tablespoons unsalted butter
1/4 cup freshly grated aged Parmesan cheese
salt and pepper, to taste
DIRECTIONS
Roast vegetables: Preheat oven to 425º F. Toss cut squash, brussels sprouts, red onion, garlic, and sage with olive oil and 2 tablespoons of balsamic vinegar to coat. Add to a rimmed baking sheet lined with parchment paper or foil and bake for 30-35 minutes.
Prepare Banza Penne according to package directions, reserving ½ cup of pasta water.
Prepare sauce: In a large sauté pan, melt butter over medium heat; toss in sage and continue to cook, stirring, until milk solids separate and begin to turn brown. Toss in roasted vegetables, along with the remaining 1 tbsp of balsamic vinegar, reserved pasta water, and Parmesan cheese. Serve immediately.
TIPS
Topping Ideas: freshly cracked black pepper, extra Parmesan, and toasted walnuts. Save time by using swapping in 1-2 cups of frozen butternut squash chunks for the fresh butternut squash. Feel free to substitute your favorite hearty veggies like cauliflower, sweet potato, kale, or delicata squash.
EXTRA GARLICKY AGLIO E OLIO
This dish calls for 6 cloves of garlic, so, y'know, you could do at least 12.
COOK TIME: 20 MINUTES
SERVES: 4-6 PEOPLE
INGREDIENTS
1 box Banza spaghetti
¼ cup Graza Sizzle olive oil
6 cloves garlic, thinly sliced
3 ramps, leaves and stem thinly sliced (can substitute with 1 leek)
½ cup Parmesan cheese, grated
1 teaspoon crushed red pepper flakes
Zest from 1 lemon
2 tbsp Graza Drizzle olive oil
DIRECTIONS
Prepare Ingredients: Bring a large pot of water to a boil.
Fry Garlic: In a high sided pan (large enough to hold pasta) add Graza Sizzle olive oil and place over medium,-high heat. When oil is shimmering, add garlic. Fry until golden, 1-2 minutes. Using a slotted spoon, remove garlic and place on a paper towel lined plate to drain. Season with a pinch of salt.
Infuse Olive Oil: Remove oil from heat and add ramps. Set aside to infuse while pasta cooks.
Cook Banza: Add Banza to pot with boiling water and season generously with salt. Cook according to package directions. Once cooked, reserve ¼ cup pasta water.
Finish Pasta: Transfer Banza to pot with infused oil. Add Parmesan and 1 tbsp pasta water at a time, tossing gently until sauce is coated. Taste and season with salt and pepper as desired. Garnish with fried garlic, crushed red pepper flakes, zest from 1 lemon and a drizzle of Graza olive oil. Enjoy!