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18 g (per serving) protein. Gluten free. Powered by chickpeas. Chickpea pasta makes better mac & cheese. The easy, cheesy oh-so-delicious meal you grew up with just got better. Banza took pasta made from chickpeas and added loads of yummy, cheesy goodness. Banza vs Average Mac: 18 g protein; 9 g protein; 8 g fiber; 2 g fiber; 28 g net carbs (Net carbs=total carbs-dietary fiber); 45 g net carbs (Net carbs = total carbs - dietary fiber) per serving. Find us on Facebook, Twitter and Instagram (at)EatBanza. High fiber. High protein. Low glycemic index. rBST-free (No significant difference has been shown between milk derived from rBST-treated and non rBST-treated cows).
Chickpea Pasta: Chickpeas, Tapioca, Pea Protein, Xanthan Gum Cheese: Cheddar Cheese (Cultured Pasteurized Milk, Buttermilk, Butter (Cream, Salt), Salt, Cultured Whole Milk, Disodium Phosphate, Annatto and Paprika Extract (Color), Lactic Acid, Silicon Dioxide (Anticaking).
1. Bring at least 6 cups of water to a rolling boil. Add Banza, and stir immediately. 2. Cook to desired firmness stirring occasionally. Approx. 3 minutes. Expect some foam. 3. Strain (Do not rinse). 4. Pour 1/4 cup milk and 2 tbsp butter into pan, add cheese, and mix. 5. Add cooked Banza to mixture, and enjoy!
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