Description
17 g protein (per serving). Gluten free. Certified gluten-free. Banza: Per Serving: 17 g protein; 5 g fiber; 30 g net carbs (Net carbs = total carbs – dietary fiber) vs Average Pasta: Per Serving: 9 g protein; 2 g fiber; 45 g net carbs (Net carbs = total carbs – dietary fiber). High fiber. High protein. Low glycemic index. Made with chickpea pasta. rBST-free (No significant difference has been shown between milk derived from rBST-treated and non rBST-treated cows). eatbanza.com. Find us on Facebook, Twitter, and Instagram (at)EatBanza. Get inspired by delicious recipes at eatbanza.com.
Ingredients
Chickpea Pasta: Chickpeas, Tapioca, Pea Protein, Xanthan Gum Cheese: Cheddar Cheese (cultured Pasteurized Milk, Salt, Enzymes), Nonfat Dry Milk, Dry Buttermilk, Butter (cream, Salt), Salt, Cultured Whole Milk, Disodium Phosphate, Annatto And Paprika Extract (color), Lactic Acid, Silicon Dioxide (anticaking).
Prep
Directions: 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. 7-8 minutes. Expect some foam. 3. Strain and rinse pasta. 4. Pour 1/4 cup 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!
Warnings
Made in a nut, gluten, soy, and egg-free facility
