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Powered by chickpeas. 18 g (per serving) protein. Gluten free. 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: Banza per Serving: 18 g protein; 8 g fiber; 28 g net carbs (Net carbs = total carbs - dietary fiber). Average Mac per Serving: 9 g protein; 2 g fiber; 45 g net carbs (Net carbs = total carbs - dietary fiber). Get inspired by delicious recipes at EatBanza.com. 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, Salt, Enzymes), Nonfat Dry Milk, Dry Buttermilk, Butter (Cream, Salt), 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. 5-6 minutes. 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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