High Protein Classic Chickpea Elbows Pasta | Banza

Elbows

Elbows

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 Elbows in creamy, decadent recipes like mac & cheese!

Nutrition Information

How to Cook Banza Elbows

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 7-9 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

Vegan Mac & Cheese

Ingredients
1 box Banza Elbows
1 Medium Russet Potato, peeled and diced
1 Medium Carrot, chopped into coins
1/3 cup Cashew Pieces (or alternatives)
2 tbsp Nutritional Yeast
1 tbsp Mellow Miso Paste
1 tsp Dijon Mustard
1/4 tsp Paprika
1/3 cup Water
Salt, to taste
Juice of 1/2 a Lemon
Instructions

  1. Place the peeled and diced potato and chopped carrots in a medium pot and fill with water. Bring to a boil, and boil for 7 minutes. Add the cashews and cook for an additional 2-3 minutes.
  2. Drain, then refill the pot with water, add a pinch of salt, and bring to a boil. Pour in the Banza Elbows and cook according to instructions.
  3. Combine drained ingredients in a blender, process until smooth, then add salt to taste.
  4. Drain and rinse Elbows, return to pot over low heat, pour "cheese" sauce and lemon juice, then stir to combine.

Tahini Dill Pasta Salad

Ingredients for Salad
1 box Banza Elbows
1 cup asparagus, finely diced
1/2 cup kalamata olives, halved
1/2 red onion, thinly sliced
1/3 cup celery, finely diced
2 tbsp fresh chopped dill
Ingredients for Dressing
1/3 cup tahini
1/3 cup water
1/4 cup lemon juice
2 garlic cloves
1/2 tsp salt
Instructions

  1. Bring a pot to a boil, add salt and pasta. 1 minute before done, add asparagus. Drain and rinse. Reserve in a bowl.
  2. Whisk together dressing ingredients, add to the pasta, and refrigerate until ready to serve.

Customer Reviews

Rating Snapshot

Overall Rating: 4.8 out of 5 (546 Reviews).
303 out of 317 (96%) reviewers recommend this product.