So alternative pasta is all the rage – I get that. I believe that everyone deserves to experience the majesty that is pasta – in any form. However, I am always a little skeptical when a new “fad” pasta shows up on the market. Is it really going to compare to the true grain and gluten-filled goodness of the traditional stuff? I’ve had zoodles, I’m a big fan of spaghetti squash, but I have yet to find anything that actually TASTES like pasta – until I tried Banza®.
Y’all, I know, I also suspect witchcraft.
I mean, this pasta has a laundry-list of health-food junkie brownie points (black bean brownie points, obviously). It’s gluten-free, soy-free, non-GMO, vegan, and has a low-glycemic index on top of having 25 grams of protein, 13 grams of fiber per serving, and ACTUALLY TASTING GOOD.
Don’t believe me? Yeah, I wouldn’t either, so here’s PROOF:
I can’t back up the “it tastes good” fact without actually giving you pasta and until the internet catches up with Smart House-level advancements, I can’t materialize good food right in front of you.
HOWEVER, I can give you a kick-ass recipe for a super healthy and filling Greek Pasta Salad. Leggo’
For the pasta
- 1 box of Banza, rotini or penne.
- 1 red bell pepper, diced
- 1/2 cup red onion, sliced
- 1 cup cucumber, quartered long ways, deseeded, and diced
- 1 cup baby spinach, torn
- 1 cup grape tomatoes, halved.
- crumbled feta, to serve
- Optional: 1 cup sliced olives
For the dressing
- 1/4 cup lemon juice
- 1/2 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 clove of garlic, crushed
- 1/2 tsp of salt
- 1/4 tsp pepper
- 1 tsp oregano
- Bring about two quarts of salted water to a boil. Add in Banza and cook for about 7-8 minutes.
- Strain the pasta and add into bowl with prepared vegetables.
- In a separate bowl whisk together dressing ingredients.
- Pour dressing over pasta mixture – mix thoroughly to coat pasta.
- Refrigerate for at least one hour before serving.
- Serve with crumbled feta cheese.