How To Cook Banza Chickpea Spaghetti

Healthy dinner swap your family won’t even notice! Use Banza chickpea spaghetti and take the guilt out of spaghetti night. Banza chickpea spaghetti is a high protein, lower carb, gluten-free alternative to traditional pasta that tastes great. Keep reading for my tips on how to perfectly cook Banza spaghetti.

Spaghetti is such an easy weeknight dinner and usually what the kids request when you ask them if there’s anything they’d like for dinner. Now that we use a high-protein plant-based pasta it’s hard to say no.

This easy recipe was inspired by my other Banza chickpea recipes. Banza Chickpea Pasta Bake, Banza Penne and Italian Meatballs, & Air Fry Range Chicken Parmesan with Banza Spaghetti and Banza Cajun Chicken Pasta.

Ingredients

• 1 package Banza spaghetti
• Extra Virgin Olive Oil
• Sea Salt
• Water

See the recipe card for quantities.

Instructions

To start bring about 8 cups of water to a boil over high heat. I recommend using a large stockpot so when the water foams it won’t boil over and make a mess on the stovetop.

Next, add the whole box of pasta, a teaspoon of sea salt, and 1 Tablespoon of EVOO to the water and stir. This helps to reduce the foamy water slightly, prevent the pasta from sticking together while cooking and adds some flavor as well.

Reduce the heat but keep the water simmering for the entire cooking time.

Follow the package directions for how long to cook the pasta BUT I suggest using the least amount of time listed. For example, if the package says to boil for 8-10 minutes I’d cook the spaghetti for 8 minutes. I recommend this because gluten-free pasta will break or fall apart if it’s overcooked but it’s very much a personal preference. Taste the pasta at the 8-minute mark to see if it’s to your desired firmness. You may need to experiment with this a little bit to suit your preference.

Tip: Strain and rinse with cool water to remove the foamy water but don’t use cold water otherwise your spaghetti will be cold. After straining and rinsing you can add it back to the stockpot and toss it with a little bit of butter or EVOO.

How To Serve Banza Spaghetti

Banza spaghetti pairs well with homemade spaghetti sauce or a good quality marinara sauce. It can be served on its own or with Italian Meatballs, ground beef, or Italian Sausage. Garlic knots stuffed with cheese make a great side dish for spaghetti night too!

Variations

Banza chickpea spaghetti really can be used in any recipe that calls for traditional or whole wheat pasta.

• Marinara Sauce – instead use pesto, garlic butter or alfredo sauce.
• Deluxe– add shredded parmesan or mozzarella cheese and fresh parsley on top.
• Spaghetti-if you prefer another variety of long cut pasta try Banza linguine, or angel hair pasta.

Family Favorite 30-Minute Meals

Equipment

• Large Green Pan Stock Pot
• Spaghetti Server

Storage

Store the leftover pasta separately from the pasta sauce. If you like to make extra to meal prep be sure to toss the pasta with EVOO after cooking so it doesn’t stick together

Continue to Content

Yield: 4

Banza Chickpea Spaghetti

Prep Time: 5 minutes

Cook Time: 8 minutes

Additional Time: 3 minutes

Total Time: 3 minutes

Perfectly cooked Banza chickpea pasta & marinara sauce

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Ingredients

• 1 Box Banza Spaghetti
• 1 teaspoon Sea Salt
• 1 Tablespoon Extra Virgin Olive Oil
• 24 oz. Marinara or Spaghetti Sauce

Instructions

1. To start bring about 8 cups of water to a boil over high heat. (I recommend using a large stockpot so when the water foams it won't boil over and make a mess on the stovetop.)
2. Next, add the whole box of pasta, ½ of a teaspoon of sea salt, a Tbsp. of EVOO to the water, and stir. (This helps to reduce the foamy water slightly, prevent the pasta from sticking together while cooking, and adds some flavor as well.)
3. Reduce the heat but keep the water simmering for the entire cooking time.
4. Follow the package directions for how long to cook the pasta BUT I suggest
   using the least amount of time listed. (For example, if the package says to boil for 8-10 minutes I'd cook the spaghetti for 8 minutes. I recommend this because gluten-free pasta will break or fall apart if it's overcooked but it's very much a personal preference.)
5. Taste test the pasta at the 8-minute mark to see if it's to your desired firmness. You may need to experiment with this a little bit to
   suit your preference.
6. Strain and rinse the pasta with cool water to remove the foamy water but don't use cold water otherwise your spaghetti will be cold.
7. After straining and rinsing you can add it back to the stockpot and toss it with a little bit of butter or EVOO.
8. Top with homemade spaghetti sauce or marinara, parmesan cheese and fresh parsley.

Notes

Tip: toss pasta with EVOO before storing and store pasta separately from the sauce sauce if meal prepping or storing leftovers.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  GreenPan Valencia Pro Hard Anodized Healthy Ceramic Nonstick 8QT Stock Pot with Lid, PFAS-Free, Induction, Dishwasher Safe, Oven Safe, Gray
• 
  Zulay Collapsible Colander - Over The Sink Colander Strainer With Extendable Handles - Foldable Strainer Food Colanders Collapsible Silicone For Pasta, Vegetables, and Fruits (Malachite Green)
• 
  Stasher Platinum Silicone Food Grade Reusable Storage Bag, Clear (Bundle 4-Pack Small) | Reduce Single-Use Plastic | Cook, Store, Sous Vide, or Freeze | Leakproof, Dishwasher-Safe, Eco-friendly

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 115Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 436mgCarbohydrates: 15gFiber: 2gSugar: 4gProtein: 3g

Nutrition information is an estimate.

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