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Banza  💪 Pasta, mac & cheese, and rice made from chickpeas 🍝Tag your #BanzaBowl 👇Find us in store

An Ode to Rigatoni [📷: @shuangys_kitchensink]

It's chickpea rice to be precise. [📷: @healthy_lizard]

Keep it pure and shrimple. [📷: @sara.haven]

Gonna need a peas of this action. [📷: @wildlywholesome]

🎶Creamy Avocado Pesto is the pesto for you and me. Creamy Avocado Pesto is the pesto, absolutivaly. 🎶

Charred up got us charged up. 🔋🔌 [📷: @thesmilingut]

For us, catching peas in our mini shells is somewhere between a hobby and a habit. [📷: @dejasdailyeats]

Rigatoni, you are our muse. [📷: @amyeatss]

Teriyaki is a Japanese portmanteau– two words combined to make one word. The direct translation? Shiny grilling. You can bet we're here for that. [📷: @broccyourbody]

There are 8 simple ingredients in this recipe. We were told to just pick out 4 for the name. That said, we still can't decide between "Lemon Spinach Ricotta Spaghetti" and "Salt Pepper Nutmeg Hazelnuts." [📸: @the_bojon_gourmet]

The Deets 👇

1️⃣ Bring a large pot of water to boil and salt generously. Meanwhile, place 1/2 cup ricotta, juice and zest of 1 lemon, 1/2 tsp kosher salt, 1/4 tsp ground nutmeg, and a few twists of pepper in a small bowl and whisk to combine; set aside.
2️⃣ Add 1 box Banza Chickpea Spaghetti to the boiling water and cook until al dente. Reserve about 1/2 cup of the pasta water, then drain the pasta.
3️⃣Return the pasta to the pot over low heat. Stir in the ricotta sauce. Add 5 loosely packed cups of baby spinach and toss so that the spinach begins to wilt. Add about half of the reserved pasta water (more if necessary) to keep the sauce loose but not too watery. Continue to cook and toss until the spinach is cooked. Add the hazelnuts and stir to combine. Serve immediately.

Rocking that Rapunzel flow. [📷: @amandafrederickson]

Today's special: 🍝🥦 [📷: @plantbasedjane]

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