Description
Made with chickpea pasta. 18 g (per serving) protein. GF: Gluten free. Banza: 18 g protein; 8 g fiber; 27 g net carbs (Per Serving: net carbs = total carbs – dietary fiber) vs Average Mac: 9 g protein; 2 g fiber; 45 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 (cultured Pasteurized Milk, Salt, Enzymes), Nonfat Dry Milk, Dry Buttermilk, Salt, Disodium Phosphate, Lactic Acid, Cultured Whole Milk, Citric Acid, Silicon Dioxide (anticaking).
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 3 tbsp. lowfat milk into warm pan, add cheese, and mix. (Optional: Add 2 tbsp unsalted butter for a richer flavor). 5. Mix in cooked Banza, and enjoy!
