This recipe was inspired from Healthy Gluten Free Family and it was a show stopper! I added in some slivered almonds for a bit of crunch and some tomato paste and red pepper flakes to boost the flavor. This was my first time trying the famous Banza chickpea, high protein pasta and it was absolutely delicious. I would recommend it in a heart beat to those who are gluten free or looking for a high protein pasta option.

Have any of y’all tried Banza pasta before? If so, share your favorite way to cook it/recipe with us below in the comments.

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Chickpea Basta Bombshell

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories

Ingredients

1 box Banza chickpea pasta cooked and drained
1 tsp olive oil
1.5 cups spinach cooked
1 red onion chopped, sauteed
1/2 cup sundried tomatoes chopped
1 tbsp tomato paste
red pepper flakes for extra flavor
1/4 cup slivered almonds
Parmesan cheese topping

Instructions

Bring a pot of water to boil. Once boiling, add in the chickpea pasta and cook according to package directions.
While pasta is cooking, heat the olive oil in a skillet over medium heat. Once heated, add the chopped onion and cook until translucent.
After onion is cooked, add in spinach and sun dried tomatoes and cook until spinach is wilted.
Once pasta is cooked, remove from the stove and drain.
Add the pasta to the spinach, tomato and onion mixture. Add in the tomato paste and red pepper flakes. Stir the mixture and let the flavors blend together.
Remove the mixture from heat and add in almonds and parmesan cheese to serve.