Pasta is definitely a dinner staple around here. I love it, my kids love it, and it’s easy. If you’re a family with a gluten allergy, preparing gluten-free pasta dishes can be a challenge. We have come up with a delicious, summery pasta dish using a new, gluten-free pasta made of chickpeas from Banza!
Each 3.5 oz serving has a whopping 25 grams of protein! It’s also high in fiber, vegan, non-GMO, low glycemic index, and no artificial ingredients. Pasta doesn’t get much better than that! For families who have more allergy concerns, Banza is made in a dedicated gluten-free, wheat-free, soy-free, egg-free, lactose free, nut-free facility!
We created this awesome, nutritious dish by starting with the Banza pasta and cooking it per the instructions on the box. I chopped up some zucchini, red and yellow bell peppers, pre-cooked chicken sausage, and minced garlic then sautéed in olive oil. Once the sausage was heated through and the veggies were semi crisp, I added a handful of spinach and a some pink himalayan salt then tossed it until the spinach wilted.
So simple, yet packed full of nutrients! The whole family loved this dish and I think it’ll be a regular on our menu for a while. Perfect allergen-free pasta dinner for summer nights when you need something that only takes 15 minutes to pull together!
As if this yummy recipe isn’t reason enough to try Banza’s chickpea pasta, they are offering an exclusive discount for our readers with the code SCRATCHORSNIFF for 25% off on their website! Hurry, this code expires July 15th.
- 8oz box of Banza penne pasta
- 1 yellow bell pepper, chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- handful of fresh baby spinach
- 1-2 cloves garlic, minced
- 1 tablespoon extra virgin olive oil
- dash of pink himalayan or sea salt
- Cook pasta per instructions on box.
- Sauté chicken sausage, peppers, zucchini, and garlic in olive oil until sausage is heated through and veggies are semi-crisp.
- Add spinach and salt and toss until spinach is wilted.
- Serve and enjoy!