Nutritious Gluten Free Chickpea Rotini Pasta | Banza

Rotini

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

Ingredients:

Cooking Tips

  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 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 Rotini in creamy, cheesy sauces, to trap all that deliciousness in between the coils.

Banza VS Average Pasta

How to Cook Banza Rotini

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

Related Recipes

Rotini with Creamy Kale & Crispy Walnuts

Ingredients

Instructions

  1. Boil a pot of salted water on high. Add Banza, cook until al dente (about 6 mins). Reserve 1/2 cup of pasta cooking water, then drain pasta.
  2. While pasta cooks, heat oil in a skillet and add rosemary and walnuts. Cook until rosemary is crispy and walnuts are golden-brown. Transfer to paper towel and season with salt + pepper. Wipe out pan.
  3. In the same pan, heat 2 tbsp olive oil. Add the sliced shallot and chopped garlic. Season with salt and pepper and cook until soft. Add the chopped kale, and red pepper flakes. Cook until kale is slightly wilted. Add white wine and 1/4 cup of pasta water. Cook 1 - 2 mins until kale is wilted. Add the cream and cook, stirring frequently, until thoroughly combined (about 1 minute). Remove from heat, season with salt and pepper.
  4. Add cooked pasta, butter and other half of the reserved pasta water to the pan with the cooked kale. Heat over medium and stir until pasta is coated with sauce. Remove from heat, plate and garnish with a drizzle of olive oil, fried rosemary and walnuts, and grated parmesan.

Rotini Pesto Pasta Salad

Ingredients

Instructions

  1. Cook Banza according to instructions on the package. Drain, rinse and set aside in a large bowl.
  2. In the bottom of a food processor, add basil, garlic, lemon juice, lemon zest, ¼ teaspoon salt, and 1 tablespoon pine nuts. Pulse until pureed. If needed, scrape down the sides of the mixer with a spatula. Add in fabanaise or mayo, and process until combined. Season with salt and pepper.
  3. Add pesto to the pasta. Toss until completely coated. Add in remaining salt, pine nuts, tomatoes and arugula. Season to taste with salt and pepper.

Customer Reviews

Rating Snapshot

Overall Rating

Most Helpful Favorable Review

Rating: 5 out of 5 stars. Comment: This product was the answer to my prayers. 3 years ago I stopped eating pasta for I could not digest it.

Most Helpful Critical Review

Rating: 3 out of 5 stars. Comment: 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.