5.5 oz box
2 servings per container
Chickpea Pasta: Chickpeas, Tapioca, Pea Protein, Xanthan Gum, Cheese: Cheddar Cheese (Cultured Pasteurized Milk, Salt, Enzymes), Buttermilk, Salt, Disodium Phosphate, Lactic Acid.
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Made with chickpea pasta. Per Serving: Banza: 16 g protein; 5 g fiber; 30 g net carbs (Net carbs = total carbs - dietary fiber) vs Average Mac: 9 g protein; 2 g fiber; 45 g net carbs (Net carbs = total carbs - dietary fiber). Gluten free. Certified Gluten-Free. 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). Find us on Facebook, Twitter and Instagram. (at)EatBanza. Get inspired by delicious recipes at eatbanza.com.
Directions: 1. Bring at least 6 cups water to a rolling boil. Add Banza, and stir immediately. 2. Cook to a desired firmness, stirring occasionally. Approx. 8-9 minutes. Expect some foam. 3. Strain and rinse pasta. 4. Pour 1/4 cup lowfat milk into warm pan, add cheese, and mix. (Optional: Add 2 tbsp unsalted butter for a richer flavor). 5. Mix in cooked Banza, and enjoy!