Banza Linguine Chickpea Pasta Description
23g of protein. 25% fewer carbs.
Cooks and tastes like traditional pasta
Gluten Free
Non-GMO, Vegan
High Fiber, Low Glycemic Index
Banza® chickpea pasta is a high protein, lower carb, gluten free alternative to traditional pasta. Each serving has nearly 2x the protein, 3x the fiber, and 25% fewer carbs. Banza® also tastes, looks and cooks more like traditional pasta than other alternative pastas, including lentil pasta, quinoa pasta, and whole wheat pasta. Keep a few boxes on hand and you’ll always have a canvas for a quick, easy, and protein-packed meal.
- 23g of protein. 25% fewer carbs
- Cooks and tastes like traditional pasta
- Gluten Free
- Non-GMO, Vegan
- High Fiber, Low Glycemic Index
Directions
- Bring a large pot of salted water to a rolling boil (about 8 cups).
- Add Banza and stir immediately.
- Cook to desired firmness, stirring occasionally, about 9-11 mins (expect some foam).
- Strain and rinse with water. Enjoy with your favorite sauce!
Free Of
Gluten and GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 2 oz Dry (56 g)
Servings per Container: 4
| Amount Per Serving | % Daily Value |
|
| Calories | 190 | |
|
| Total Fat | 3 g | 4% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 g | 0% |
|
| Sodium | 20 mg | 1% |
|
| Total Carbohydrate | 35 g | 13% |
|
| Dietary Fiber | 5 g | 18% |
|
| Total Sugars | 1 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 11 g | 22% |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 40 mg | 3% |
|
| Iron | 3 mg | 20% |
|
| Potassium | 520 mg | 10% |
|
| Magnesium | 60 mg | 15% |
|
| Phosphorus | 175 mg | 15% |
|
Other Ingredients: Chickpeas, pea starch, tapioca, xanthan gum.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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High-Protein Gluten-Free Noodle Kugel
[vc_row][vc_column][vc_column_text]Celebrate Hanukkah with a modern twist on a beloved classic! This high-protein, gluten-free noodle kugel combines the creamy richness of cottage cheese and Greek yogurt with a touch of honeyed sweetness and warm cinnamon spice. Topped with vibrant apples, juicy blackberries and a hint of mint, it’s a lighter, festive take on a holiday favorite – perfect for sharing around the table.
High-Protein Gluten-Free Noodle Kugel
- 8 oz. gluten-free egg noodles (or high-protein noodles)
- 1-1/2 cups low-fat cottage cheese
- 1-1/2 cups plain non-fat Greek yogurt
- 3 large eggs
- 1/4 cup 2% milk (or unflavored almond milk)
- 1/4 cup raisins
- 1/4 cup honey
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon (plus extra for sprinkling)
- 1 apple (quartered and thinly sliced, for garnish)
- 1 cup blackberries (for garnish)
- Mint leaves (for garnish)
- Pinch kosher salt
- Non-stick cooking spray
- Preheat oven to 350 degrees F. Spray 8x8-inch baking dish with non-stick cooking spray.
- Boil high-protein noodles according to package directions until al dente. Drain and set aside to cool slightly.
- In large mixing bowl, whisk together cottage cheese, Greek yogurt, eggs, milk, honey, vanilla extract, cinnamon and salt. Stir until smooth.
- Add cooled noodles to batter mixture and gently fold until evenly combined. Stir in raisins to incorporate.
- Pour mixture into greased baking dish and spread evenly.
- Bake 35-40 minutes, or until kugel is set and top is golden. A toothpick inserted into center should come out clean.
- Allow to cool slightly before slicing. Garnish with apples, blackberries, mint and a sprinkle of additional cinnamon.
Add the ingredients to your cart for this kugel.
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