Angel Hair

Angel Hair 4.8 out of 5 stars, average rating value. Read 546 Reviews.

Ingredients: Chickpeas, Pea Starch, Tapioca, Xanthan Gum

1. Taste your pasta as you get close to the recommended cook time. The texture is all about personal preference and the only way to know when your pasta is cooked perfectly is to try it!
2. Don’t be afraid to adjust the burner as you go. The water should maintain a steady rolling boil as the pasta cooks and stirring frequently helps to ensure it cooks evenly.
3. If you’re making a pasta salad or cooking extra pasta to meal-prep, we recommend cooking it to the lower end of the time range and tossing it with a little olive oil before storing in the fridge. Our pasta does best when stored alone, and tossed with sauce right before eating.
4. We recommend using Angel Hair in light, silky sauces.

Banza VS Average Pasta

50% More protein
3X Fiber
25% Fewer Net Carbs

How to Cook Banza Angel Hair

Step 1
Bring a large pot of salted water to a rolling boil (about 8 cups).

Step 2
Add Banza, stir, and reduce to a simmer.

Step 3
Cook to desired firmness, stirring frequently, about 4 minutes (expect foam).

Step 4
Strain and rinse with water.

Step 5
Enjoy with your favorite sauce!

Step 6
Store your sauce separately from your pasta.

Related Recipes

Angel Hair Caprese
Ingredients

• 1 box Banza Angel Hair
• 1/4 cup olive oil
• 4 garlic cloves, thinly sliced
• 8 cups (about 2 1/2 lb.) cherry tomatoes, with half of them cut in half
• 1/2 ounce basil, thinly sliced
• 2 teaspoons sea salt
• 1 lb baby mozzarella balls
• Reduced balsamic vinegar, to drizzle

Instructions

Cook Banza Angel Hair according to package instructions. Strain, rinse and set aside in a large bowl.

Heat the olive oil in a large pan over medium-high heat. Add the garlic and let it cook for 1 minute. Add the tomatoes and let them cook, stirring occasionally, until the whole cherry tomatoes begin to burst, about 5 minutes.

Remove the pan from the heat and stir in the basil and sea salt.

Add the pasta back into the pan. Toss and add some water if it seems a little dry.

Serve the pasta with the baby mozzarella on top and a generous drizzle of reduced balsamic vinegar.