Hearing you need to stick to a gluten-free diet—whether you have a gluten sensitivity or celiac disease—can be a devastating diagnosis for carb lovers like us. After all, we’re the type who daydreams about beds of pasta, from stringy spaghetti to pillowy penne. We’ve become big fans of pasta alternatives like zoodles, but some nights we’re just too busy to break out the spiralizer and turn zucchini or squash into pasta-like strands.
On those nights we reach for Banza, the gluten-free pasta made from chickpeas. Cooking a box couldn’t be easier: Bring a pot of water to a rolling boil, pour the pasta in the water, and after six minutes, you’ve got perfectly al dente rotini. We mixed Banza with everything from pesto to red sauce and were impressed with every bowl we ate. And in addition to great taste, it also packs a serious nutritional punch with two times the protein, three times the fiber, and half the carbs of regular pasta. Sure, Banza tastes slightly different than traditional pasta (it’s made from chickpeas, after all), but we were blown away by the way it mimics the texture of our favorite noodles. No more mushy pasta alternatives—Banza is the real deal!