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15-Minute Protein-Packed Banza Pasta with Veggies

March 19, 2018 4 Comments

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15-Minute Banza Pasta & Veggies | Chef Shiv

For anyone who doubles (or triples…) the normal serving size of pasta because you know you’d never be full, which I’m pretty sure is everyone, Banza pasta is for you. It’s made from chickpeas so you get 25 grams of plant-based protein plus 13 grams of fiber per serving — plenty to feel satisfied and even better, not weighed down and bloated like you might be after your typical pasta meal. 

I heard the Banza founder speak at a Food+Tech Connect event a couple of months ago, and he said he created it because he’d eat a huge bowl of pasta and feel awful afterwards. So he started messing around in the kitchen and after many failed experiments, production issues, etc., Banza is now the best-selling pasta at Whole Foods (in just a few years!).

So if you haven’t tried it yet, grab a bright orange box and make this super simple dinner one night this week. One pot, 15 minutes, so comforting and so good for you.

Find Banza at Most Grocery Stores & Online at Thrive

Banza is more expensive than your average pasta but again, you won’t need a pound of it to feel full. If you can’t get to a Whole Foods, you should be able to find it at most regular grocery stores now, too. High protein, gluten free, low carb, and it tastes the same if not better than regular pasta — I’m sure you can see why people are all over it.

I also like to stock up from Thrive Market, a great online shop for everything you could want in health foods (shelf-stable), non-toxic beauty and home/cleaning products, etc. I was a little hesitant to commit to joining because I get a lot of my pantry staples from Amazon Prime, but the selection and prices at Thrive actually are pretty awesome. Use this link for 25% off your first order — stock your pantry and then you can always cancel afterwards if you don’t think you’ll make use of it. Happy to share some of my other Thrive favorites if you’re curious — let me know in the comments below!

15-Min Protein-Packed Banza Pasta with Veggies | Chef Shiv

Frozen Peas are a Freezer Essential!

Anyway, back to this delicious pasta…we’re big on mushrooms but if you’re not a fan, you can swap in another quick-cooking vegetable, such as bell pepper. I always like to throw in some frozen peas because not only are they a great source of protein and fiber, but they’re also full of antioxidants and have been shown to reduce the risk of cancer and diseases. Definitely a great veg to keep on hand in the freezer (and use for something other than an ice pack).

I also like to add some white beans just to put the protein content over the top (mostly for my taste tester’s benefit 🙂 ), but the meal is definitely complete without them.

15-Minute Protein-Packed Banza Pasta with Veggies

Banza pasta is amazing - made from chickpeas, it has twice the protein and 4x the fiber as regular white pasta, so you'll be happily full after a smaller amount. Plus some greens and vegetables, this is about as nutritious as a pasta dinner gets.
5 from 2 votes
Print Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Italian
Servings 2

Ingredients
  

  • 2 cups Banza chickpea pasta - rotini, penne or other (uncooked)
  • 1/2 cup frozen peas
  • 2 tsp extra-virgin olive oil
  • 4-6 baby bella mushrooms, washed well & chopped (about 1 cup)
  • ~2 cups organic baby spinach or baby kale, chopped & packed
  • 1 cup organic tomato pasta sauce*
  • 1/2 cup cooked cannellini beans or another white bean - about 1/3 can (optional)

Instructions
 

  • Fill a medium-sized sauce pan with water and bring to a boil. 
  • Meanwhile, prepare mushrooms and spinach. Drain and rinse beans, if using; dry well. Set aside about 1/2 cup and store the rest of the can in an airtight container in the fridge for about a week.
  • Add the pasta to the boiling water and stir. Cook according to the package directions, adding the frozen peas in for the last 2 minutes or so. (The cook time varies according to the shape but it's 7-9 minutes for the rotini, so I cook the pasta for 4-5 minutes and then add the peas for 2 mins). Drain. 
  • In the same pot, heat about 2 teaspoons of olive oil over medium-low heat. Add the mushrooms and stir; cook about 3 minutes, stirring occasionally. Add the spinach and cook, stirring constantly, for about a minute. 
  • Add the sauce and beans; stir and cook 1-2 minutes or until the sauce is beginning to bubble. Stir in the pasta and peas; try the pasta and cook for another minute if you like it softer. Serve right away, sprinkled with fresh pepper or red pepper flakes, nutritional yeast, cheese, fresh herbs, etc.! Leftovers will keep for a few days in the fridge.

Notes

*Look for pasta sauce that's organic (tomatoes are on the Dirty Dozen) with no added sugar, sweeteners or preservatives - basically, you should recognize every ingredient.
 
You can find Banza at Whole Foods and most grocery stores, or online at Amazon, Thrive Market (referral link for 25% off), Fresh Direct, etc.
 
Trader Joe's Organic Brown Rice & Quinoa Fusilli is my #2 healthy pasta (it's not quite as nutritious, though).

Filed Under: Mains, Vegetarian Tagged With: Banza, gluten free, leftovers, pasta, vegan, weeknight dinner

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Reader Interactions

Comments

  1. Ellen

    March 28, 2018 at 8:48 pm

    I made the Banza pasta with veggies tonight, and loved it! The recipe was easy to follow and I was shocked when even as a beginner cook, my end result looked a lot like your picture. Loved that it was a one pot dish, made for a very easy clean up! Thank you for sharing!

    Reply
    • Siobhan

      March 28, 2018 at 8:55 pm

      So glad you liked it! All about the one-pot meals – I’ll make sure to post more!

      Reply
  2. Rosie Henry

    March 22, 2018 at 1:48 pm

    Thank you Chef Shiv for inspiring me to try Banza Pasta – I totally agree with your assessment that Banza is not only a filling alternative to regular pasta but also flavorful and easy to digest. Had I only followed your recipe I would have achieved complete success – instead I improvised with ingredients that I had available and missed the mark. You seem to have a real knack for combining flavors and adding appropriate protein. Do you think the key is in the planning? Shopping? Prepping? I’m inspired – now if I can only channel my inner Chef Shiv I’ll be successful! Can’t wait to see what’s on your menu next!

    Reply
    • Siobhan

      March 22, 2018 at 10:07 pm

      LOL don’t be so hard on yourself, Chef Rosebud!! But it took me a couple years of cooking almost everyday to be able to improvise well – before that, I had to follow recipes pretty closely. It can definitely make meal planning and shopping overwhelming, but just pick 1-2 new recipes to try a week and you’ll be a pro in no time!

      Reply

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