Banza pasta is our newest obsession. We had heard a lot about this ‘healthier’ pasta and we were shocked at how absurdly delicious it was. It’s very filling and very nutritious. Each service has 25 grams of protein (double your average pasta) and 1.3 grams of fiber. It also has roughly 40% less carbs per serving than your average noodle because it’s made with chickpeas. Oh and it’s SO DANG GOOD. Everyone who tried it immediately asked ‘WHERE CAN WE GET THIS I AM NEVER HAVING NORMAL PASTA AGAIN’. Not to mention, this recipe was a serious crowd pleaser and we can’t wait to make it again.
If you love french onion soup this is basically that is pasta form. It’s one of those winter meals that just satisfies every bone in your body. So flavorful and great for a group, we highly recommend making this the next time you entertain.
More about Banza:
Yes Canadian friends you can get it! You can order a variety pack (6 boxes) on Amazon for 47 CAD.
They are revolutionizing how much pasta we can eat! Even Kristen Bell loves them and we love her!
Check out their adorable Instagram for recipe inspo or search #EatBanza
Learn more about the nutritional profile of Banza on their website.
We were also thinking, this would be GREAT as an appetizer for a cocktail party (or a late night snack). You could keep it hot in the oven and serve in little snack sized portions with small forks.
What you need: A pan or pot that can go in the oven.
Optional: we also made some croutons by cutting up some french bread into small squares and sauteing it in olive oil and garlic until it was crispy. You can also add a drop of truffle oil for those who like it!
Active time: 20 minutes
Inactive time: 30 minutes
Total time: 50 minutes
2 tablespoons olive oil
1 large sweet onion sliced (to caramalize)
1 teaspoon balsamic vinegar
2 cups beef broth
1/2 cup heavy cooking cream (35%)
1/4 teaspoon dried thyme
8 ounces of Banza pasta (one box is 227 grams and we used the shell pasta but any shape will work!
1 1/2 cups shredded swiss cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Heat olive oil in a large skillet or crockpot (you will be putting it in the oven later). Get it to medium heat.
Add onions and stir them around to make sure they are nicely coated with oil. Sprinkle with a pinch of salt.
For the next 20 minutes, let the onions cook on low-medium heat. In parralel, boil a large pot of water and cook Banza pasta for 6-7 minutes (it will finish cooking in the sauce). Drain and set aside.
Stir onions occasionally to avoid burning and continue until they look slighly brown (close to caramalized). Then, increase heat to medium-high and add in balsamic vinegar cook for 1-2 minutes longer.
Add in broth, heavy cream, thyme, pasta and a pinch of salt and pepper.
Bring to a boil, then cover and reduce to a simmer for about 15-20 minutes until most of the liquid is absorbed and pasta is tender.
While pasta is cooking preheat oven to 350 degrees.
Once pasta is cooked stir in 1/2 cup of shredded cheese and sprinkle the top with remaining cheese.
Transfer skillet to the oven and cook for 5-10 minutes longer until cheese is melted. Broil at 400 degrees watching very carefully if you want to brown the top slightly (1 minute only).
Top with some fresh thyme as a garnish and watch mouths water!