A Collection of the Best Banza Pasta Recipes

Get ready to swirl, twirl, and indulge in Banza's finest pasta creations! From their kitchen to yours, each recipe promises a delicious twist on traditional favourites, from creamy classics to bold innovations, Banza ensures your pasta night is both delicious and nutritious!

 

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!