Description
Made with chickpea pasta. 20 g (per serving) protein. GF: Gluten free. Banza: 20 g protein; 9 g fiber; 30 g net carbs (Per Serving: net carbs = total carbs – dietary fiber) vs Average Mac: 11 g protein; 1 g fiber; 41 g net carbs (Per Serving: net carbs = total carbs – dietary fiber). High fiber. High protein. Low glycemic index. rBST-free (No significant difference has been shown between milk derived from rBST-treated and non rBST-treated cows). Find us on Facebook, Twitter, and Instagram (at)EatBanza.
Ingredients
Chickpea Pasta: Chickpeas, Tapioca, Pea Protein, Xanthan Gum Cheese: Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Skim Milk, Cream, Water, Whey, Canola Oil, Sodium Phosphate, Salt, Lactic Acid, Natural Flavors, Sodium Alginate, Organic Fruit Juice and Organic Annatto Extract (Color), Xanthan Gum.
Prep
1. Bring at least 6 cups of water to a rolling boil. Add Banza, and stir immediately. 2. Cook to desired firmness, stirring occasionally. Approx. 8-9 minutes. Expect some foam. 3. Strain and rinse paste. 4. Pour cheese sauce into warm pan, and mix. 5. Mix in cooked Banza, and enjoy!
