A pasta made from chickpeas? Transform pasta night into a high protein, high fiber meal with the help of Banza pasta making it this week’s Supermarket RD’s Pick.
Monday night was always pasta night in my house growing up. Over the years what was considered the typical pasta dinner has evolved. It used to be just a plate of pasta with gravy.
Side note: Anyone else call pasta sauce, gravy? I was teaching a cooking class and we were making a gravy (aka pasta sauce) from scratch. Before we started cooking, I was introducing the recipe and explaining the cooking techniques we would be using and everyone had a confused look on their face. At first I thought they weren’t happy with the recipes we were making, but then one of the participants raised their hand and with a puzzled look asked why we would be making a brown gravy on top of pasta? No wonder they looked confused, brown gravy on pasta sounds pretty gross ha.
Anyway, back to the evolving pasta dinner plate. In my counseling sessions with clients, I discuss a lot about balance – specifically balance of various food groups on your plate. Instead of just having pasta, make pasta part of your meal. Add a form of lean protein, like meatballs, chicken, beans, etc. and half your plate vegetables which could be veggies within the pasta dish or a salad on the side. Now, pasta is part of a complete meal. Practicing what I preach, I too try and make my plate balanced at every meal.
Banza pasta is unique, because since it is made from chickpeas, it has that boost of protein and fiber already in itself. One serving of Banza has double the protein as regular pasta. Protein helps speed recovery after exercise, and will help keep you fuller for longer. Banza has more than four times as much fiber as regular pasta per serving. Eight grams is more fiber than a bowl of bran cereal. With the protein and fiber being so high, it’s like built in portion control and one serving is very filling.
What I really like about Banza, is that it cooks up just like pasta. Many other bean based or gluten free pastas tend to be too al dente or too mushy. Bonus, it reheats well. I brought it as leftovers for lunch the next day and it tasted great and kept its structure.
Plus, Banza is a great option for anyone following a special diet since it is protein packed, high in fiber, gluten free, grain free, non-gmo, and vegan.
Stop by the Banza website if you are looking for ways to cook with Banza. Pumpkin Mac and Cheese
Roasted Eggplant, Ricotta, and Basil Penne
Walnut Pesto Pasta with Zucchini and Tomatoes
Disclosure: Banza did not sponsor this post. Recipe photos property of Banza. All thoughts and opinions are my own to share healthy items found in your grocery store to RDelicious Kitchen readers.