Classic Chickpea Penne Pasta Shape for Meals | Banza

Penne

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

Description

We make all the pasta shapes you love with chickpeas. Why? Because we want to eat more pasta! And when your pasta is nutrient-dense, good for the planet, packed with 20G of protein, AND super delicious? Then pasta night can be every night!

Meet Banza Chickpea Penne: the ridgy, saucy, protein-packed pasta shape made for every kind of pasta night. Think veggie penne with more protein and fiber, made from chickpeas and ready for red sauce, baked ziti, and whatever’s in the fridge.

Ingredients: Chickpeas, Pea Starch, Tapioca, Xanthan Gum

  1. We recommend tasting the pasta as you get close to the cook time. The texture is all about personal preference and the only way to know when your chickpea penne 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 penne cooks and stirring frequently helps to ensure it cooks evenly.
  3. If you’re making a veggie penne salad or cooking extra 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 chickpea penne in any recipe, but find it does particularly well in creamy or oil-based sauces, like pesto.

Banza VS Average Pasta

How to Cook Banza Penne

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 6-8 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.

How Banza Pasta Stacks Up

Made from
Chickpeas

Full of the
Good Stuff

Most importantly…
Delicious

5 stars x 1000+ reviews = A lot of satisfied pasta-eaters.

Customer Reviews

Rating Snapshot

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

Most Helpful Favorable Review

Great substitute for autoimmune diseases and Autism.
Maria - Verified Purchaser
5 years ago
This product was the answer to my prayers. 3 years ago I stopped eating pasta for I could not digest it. I have autoimmune diseases and pasta was one of the staples that was making me sick. My son has Autism and he cannot eat regular pasta either, pasta makes his symptoms worse. So Banza gave us the opportunity to eat pasta again without getting stomach pain, getting bloated and getting chronic fatigue which were my typical symptoms and my autistic toddler used to get tantrums and get aggressive. All those symptoms related to regular GMO supermarket pasta. Thank you Banza for being a light at the end of the tunnel and giving us the opportunity to enjoy again what we like. I hope I can work with you guys someday and continue helping more people. I passed on my knowledge of this wonderful pasta to many moms whose kids have autism and they are all enjoying and thriving too!

Most Helpful Critical Review

organic is so important w/ legumes.
Anonymous - Verified Purchaser
You need to offer this in an organic version. Making it organic ensures the consumer that it will not test high for glyphosates or pesticides. Legumes tend to be highly sprayed crops and they contain a high concentration of pesticides.

Recipes

Penne Alla Vodka

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Heat 2 Tbsp. oil in a Dutch oven over medium. Add onion and garlic and cook, stirring constantly, just until onion is starting to brown around the edges, 5-7 minutes.
  3. Add entire 4.5-oz. tube tomato paste and ½ tsp. red pepper flakes and stir until paste evenly coats onion. Continue to cook until paste is deep red and starting to brown on the bottom of the pot, 5-7 minutes.
  4. Add 2 oz. vodka to deglaze the pan and stir to incorporate, scraping the bottom of the pot. Reduce heat to low.
  5. Using a heatproof glass measuring cup, scoop about ½ cup boiling water from the pot, then add ½ cashew cream to the measuring cup. Slowly add warmed cashew cream to the Dutch oven, stirring constantly, until a smooth sauce forms. Remove from heat.
  6. Add Penne to the pot of boiling salted water and cook according to package instructions until al dente. About 1 minute before the timer goes off, use a heatproof measuring cup to scoop up about 1 cup of pasta cooking liquid. Strain pasta and add to the Dutch oven.
  7. Add ½ cup pasta cooking liquid to the Dutch oven and stir to incorporate, then gradually add half the Parmesan (if using), stirring constantly to melt cheese. There should be a smooth, glossy sauce that coats each piece of pasta. Season with salt and add a splash more pasta cooking liquid to thin sauce, if needed.