Banza Cavatappi Chickpea Pasta
I just discovered Banza a few months ago and now we eat it twice a week. I make a lot of soup in the fall and winter and like to add rice to make them a little more filling, especially for my husband. Now, I add Banza. It's really delicious. Like, really. If I make a Sunday sauce, I pair it with Banza now instead of regular pasta. We always say how we're never going back to pasta. It also has a lot of fiber, which is just fabulous. One thing -- when you strain it, rinse it really well to get the film off. Love.
I love pasta. I love it. I could eat it every day. Carbs are my spirit animal. Okay, you get the idea. I'm also on a pretty great weight loss journey. Do you know what is not part of that journey? Pasta. Banza has changed that for me! It's made of chickpeas, and is high in protein and fiber, so I eat less but feel like I ate MORE! It also doesn't taste any differently from normal pasta. It's a great alternative if you're looking to cut back on your carbs!