I'm Italian-American and I'm Obsessed with Chickpea Pasta
It’s the best way to ciao down on carbs.
Banza
Growing up in an Italian-American family, it’s safe to say that pasta is one of my core food groups. My dad has always maintained that every Wednesday and Sunday should be spaghetti night (served with Mom’s sauce, naturally), but as I’ve gotten older and taken over the kitchen, I’ve been hard-pressed to agree to that.
Sure, I enjoy a big bowl of the good stuff as much as the next person. Unfortunately, my waistline doesn’t appreciate it quite as much. Plus, thanks to the carb-boost, I’m always ravenously hungry within a few hours of eating it. All in all, it’s not ideal.
That’s why I was so happy when I came across Banza chickpea pasta. According to the company, which has been endorsed by celebrities like Kristen Bell, the pasta has double the protein, four times the fiber and nearly half the net carbs of traditional pasta. Sounds good to me — and my high-waisted jeans!
Of course, I was a little hesitant about saying goodbye to my reliable rigatoni — but once I did, I never looked back. With just four ingredients (chickpeas, tapioca, pea protein and Xanthan gum), Banza’s pasta looks and tastes remarkably like wheat noodles, though I do find it to be slightly chewier. It’s also gluten-free and certified non-GMO, which is always a plus in my book. And, most importantly, it’s super-filling without being too heavy.
By now, I’ve tried Banza’s pasta in all shapes, forms and sizes — and it always holds up. When I feel too lazy to cook, I’ll boil a box and serve it with some leftover marinara that’s been hanging out in the freezer. When I want to put in a bit more effort, I’ll eat the pasta with Instant Pot chili, as a side for caprese chicken or as straight-from-the-box mac and cheese. And, now that Banza is available in capellini (my favorite shape), I can’t wait to make Giada’s angel hair with sun-dried tomatoes and goat cheese.
By now, it should come as no surprise that I grab a new box of Banza every time I go grocery shopping. With my pantry fully stocked, I’m always prepared for a spaghetti night. And if I sneak a little bit in with my dad’s wheat pasta, well – can you really blame me?
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