30+ Mouthwatering Dairy-Free Banza Recipes for Every Meal

If you’re following a dairy-free diet or just looking to explore more plant-based meal options, Banza chickpea pasta offers a delicious, high-protein alternative to traditional pasta.

Whether you’re craving a creamy pasta dish, a vibrant salad, or a savory casserole, Banza pasta provides the perfect base for a variety of recipes that are both satisfying and nutritious.

With its protein-packed chickpea flour, this gluten-free and dairy-free pasta can be paired with a variety of flavorful sauces, fresh vegetables, and plant-based ingredients to create meals that are both delicious and healthy.

In this blog post, we’ve curated a collection of 30+ mouthwatering dairy-free Banza recipes that are perfect for any occasion.

From comforting pasta dishes to fresh salads and innovative casseroles, these recipes are not only easy to make but also packed with wholesome ingredients.

Whether you’re new to Banza or already a fan, you’re sure to find new favorites in this dairy-free recipe roundup.

30+ Mouthwatering Dairy-Free Banza Recipes for Every Meal

Banza pasta is the ultimate versatile ingredient for anyone looking to enjoy delicious, protein-rich, and dairy-free meals.

These 30+ dairy-free Banza recipes provide an array of creative and satisfying options that are perfect for any occasion, whether you’re feeding a crowd or preparing a simple weeknight dinner.

From creamy sauces to fresh salads and hearty casseroles, each recipe showcases the richness of plant-based ingredients that can easily replace dairy while still delivering amazing flavor.

With Banza pasta as the base, you can enjoy all your favorite pasta dishes in a healthier, dairy-free way.

So, grab a box of Banza and start cooking up some of these tasty, dairy-free creations today!

Banza Chickpea Pasta with Dairy-Free Pesto

This creamy and flavorful Banza Chickpea Pasta with Dairy-Free Pesto combines the high-protein, gluten-free Banza pasta with a vibrant, plant-based pesto. The pesto sauce, made from fresh basil, nuts, and nutritional yeast, provides a rich, cheesy taste without any dairy. Perfect for a quick weeknight dinner or a fresh, satisfying meal.

Ingredients:

• 8 oz Banza Chickpea Pasta (any shape)
• 1 cup fresh basil leaves
• 1/2 cup pine nuts (or walnuts)
• 2 garlic cloves
• 1/4 cup nutritional yeast
• 1/4 cup olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Cherry tomatoes (optional, for garnish)

Instructions:

1. Cook the Banza Chickpea Pasta according to the package directions. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, prepare the pesto. In a food processor, combine basil, pine nuts, garlic, and nutritional yeast. Pulse until finely chopped.
3. With the processor running, slowly drizzle in olive oil until the mixture is smooth. Add lemon juice, salt, and pepper to taste.
4. Toss the cooked pasta with the pesto, adding reserved pasta water a little at a time until you reach the desired consistency.
5. Serve the pasta with a sprinkle of extra nutritional yeast and a few cherry tomatoes for color and freshness.

This Banza Chickpea Pasta with Dairy-Free Pesto is a nutritious and flavorful meal that packs a punch with plant-based protein. The creamy pesto gives the dish a rich, satisfying taste without relying on dairy, making it an excellent option for those with dietary restrictions. It’s perfect for a quick, energizing dinner or a meal prep option for busy days.

Banza Chickpea Pasta with Avocado and Cherry Tomatoes

This Banza Chickpea Pasta with Avocado and Cherry Tomatoes is a refreshing, light meal that combines the creamy goodness of avocado with the burst of freshness from cherry tomatoes. The dish is topped with a squeeze of lemon and a drizzle of olive oil for a simple yet satisfying meal that’s rich in healthy fats and plant-based protein.

Ingredients:

• 8 oz Banza Chickpea Pasta
• 1 ripe avocado, peeled and pitted
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Fresh basil leaves (optional, for garnish)

Instructions:

1. Cook the Banza Chickpea Pasta according to the package directions. Drain and set aside.
2. In a large bowl, mash the avocado with a fork until creamy. Add olive oil, lemon juice, garlic powder, salt, and pepper, and stir to combine.
3. Add the cooked pasta to the avocado mixture and toss to coat evenly.
4. Gently fold in the halved cherry tomatoes, being careful not to mash them.
5. Garnish with fresh basil leaves for extra color and flavor, and serve immediately.

This Banza Chickpea Pasta with Avocado and Cherry Tomatoes is the perfect light and healthy meal. The creamy avocado not only adds a rich texture but also contributes healthy fats, while the tomatoes bring a refreshing balance to the dish. This recipe is incredibly easy to prepare, making it ideal for busy weeknights or a nutritious lunch option that is both filling and satisfying.

Spicy Banza Chickpea Pasta with Roasted Vegetables

Packed with bold flavors, this Spicy Banza Chickpea Pasta with Roasted Vegetables offers a wonderful combination of savory roasted vegetables, hearty chickpea pasta, and a kick of heat. This dish is an excellent way to enjoy plant-based protein, and the roasted veggies add a depth of flavor that pairs perfectly with the spicy tomato sauce.

Ingredients:

• 8 oz Banza Chickpea Pasta
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 2 tbsp olive oil
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1 cup marinara sauce
• 1/4 tsp crushed red pepper flakes (optional, for extra spice)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the broccoli, red bell pepper, and zucchini in olive oil, paprika, garlic powder, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, until tender and slightly charred.
2. Cook the Banza Chickpea Pasta according to package directions. Drain and set aside.
3. In a large pan, heat the marinara sauce over medium heat. Add the crushed red pepper flakes (if using) and cayenne pepper for extra heat. Stir to combine.
4. Add the cooked pasta to the sauce and toss to coat.
5. Serve the pasta with the roasted vegetables on top, and drizzle with a little more olive oil if desired.

The Spicy Banza Chickpea Pasta with Roasted Vegetables is a hearty, flavorful dish that packs a punch with its spicy tomato sauce and savory roasted vegetables. This recipe is perfect for those who enjoy bold, zesty flavors while keeping the meal nutritious and dairy-free. The combination of protein-packed Banza pasta and roasted veggies makes it a filling yet balanced meal for any time of the day.

Banza Chickpea Pasta with Dairy-Free Alfredo Sauce

This Banza Chickpea Pasta with Dairy-Free Alfredo Sauce is a creamy, comforting meal that reimagines the classic alfredo with plant-based ingredients. The rich, velvety sauce is made using cauliflower, garlic, and nutritional yeast, offering a luscious texture and flavor without any dairy. This dish is a delicious and satisfying option for those who love creamy pasta but need to avoid dairy.

Ingredients:

• 8 oz Banza Chickpea Pasta
• 1 cup cauliflower florets (steamed)
• 2 cloves garlic, minced
• 1/4 cup nutritional yeast
• 1 tbsp olive oil
• 1/2 cup vegetable broth
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. Cook the Banza Chickpea Pasta according to the package instructions. Drain and set aside.
2. Steam the cauliflower florets until tender, about 10-15 minutes.
3. In a blender or food processor, combine the steamed cauliflower, garlic, nutritional yeast, olive oil, vegetable broth, lemon juice, salt, and pepper. Blend until smooth and creamy.
4. In a large skillet, heat the cauliflower Alfredo sauce over low-medium heat, stirring occasionally.
5. Toss the cooked Banza pasta in the Alfredo sauce until well-coated. If the sauce is too thick, add more vegetable broth to reach the desired consistency.
6. Serve with a sprinkle of fresh parsley and extra nutritional yeast if desired.

This Banza Chickpea Pasta with Dairy-Free Alfredo Sauce is a creamy and indulgent dish that will satisfy your pasta cravings without any dairy. The cauliflower-based Alfredo sauce is rich and velvety, providing all the creaminess of a traditional Alfredo without the heavy dairy. Perfect for those on a dairy-free diet, this meal offers a comforting yet healthy alternative to the classic recipe.

Banza Chickpea Pasta with Lemon Tahini Dressing

This Banza Chickpea Pasta with Lemon Tahini Dressing is a bright, refreshing dish perfect for warm weather or a light lunch. The tahini dressing brings a nutty creaminess, while the lemon adds a zesty punch. Combined with the high-protein Banza chickpea pasta, this meal is not only dairy-free but also packed with nutrients.

Ingredients:

• 8 oz Banza Chickpea Pasta
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tbsp maple syrup (or honey)
• Salt and pepper, to taste
• 1/2 cucumber, diced
• 1/4 cup chopped fresh parsley

Instructions:

1. Cook the Banza Chickpea Pasta according to package directions. Drain and set aside to cool slightly.
2. In a small bowl, whisk together the tahini, lemon juice, olive oil, garlic, maple syrup, salt, and pepper. Add water a tablespoon at a time to reach your desired consistency for the dressing.
3. In a large bowl, combine the cooked pasta, diced cucumber, and chopped parsley.
4. Pour the lemon tahini dressing over the pasta mixture and toss gently until everything is coated.
5. Serve immediately or refrigerate for 20-30 minutes to allow the flavors to meld.

This Banza Chickpea Pasta with Lemon Tahini Dressing is a light, flavorful dish that’s both satisfying and nourishing. The tahini dressing provides a creamy base with a hint of tang from the lemon, while the cucumber adds a refreshing crunch. This meal is perfect for anyone looking for a dairy-free, plant-powered option that doesn’t sacrifice flavor.

Banza Chickpea Pasta with Roasted Red Pepper Sauce

This Banza Chickpea Pasta with Roasted Red Pepper Sauce is a savory and slightly smoky pasta dish, topped with a rich, dairy-free sauce made from roasted red peppers. The sauce is blended to a smooth consistency with garlic, olive oil, and a touch of lemon juice, giving the pasta a deliciously tangy and bold flavor. This recipe is perfect for those who enjoy pasta with a Mediterranean twist.

Ingredients:

• 8 oz Banza Chickpea Pasta
• 2 large red bell peppers, roasted and peeled
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup vegetable broth
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Fresh basil or oregano (optional, for garnish)

Instructions:

1. Roast the red bell peppers by placing them on a baking sheet under a broiler or over an open flame until the skins are blackened. Once roasted, place the peppers in a bowl and cover with plastic wrap to steam for 10 minutes. Peel off the skin and remove the seeds.
2. Cook the Banza Chickpea Pasta according to the package directions. Drain and set aside.
3. In a blender, combine the roasted red peppers, garlic, olive oil, vegetable broth, lemon juice, salt, and pepper. Blend until smooth and creamy.
4. Pour the roasted red pepper sauce into a pan and heat over medium heat until warmed through.
5. Toss the cooked pasta in the sauce, making sure it’s evenly coated.
6. Serve with fresh basil or oregano as a garnish for extra flavor.

The Banza Chickpea Pasta with Roasted Red Pepper Sauce offers a perfect blend of smoky, tangy flavors that elevate the chickpea pasta to a whole new level. The roasted red pepper sauce is rich, creamy, and completely dairy-free, making this a fantastic option for anyone avoiding dairy but still craving a flavorful, satisfying pasta dish. The addition of fresh herbs makes this recipe feel fresh and vibrant, ideal for any pasta lover!

Banza Chickpea Pasta with Dairy-Free Mushroom Sauce

This Banza Chickpea Pasta with Dairy-Free Mushroom Sauce is a savory and hearty meal perfect for mushroom lovers. The sauce is made using earthy mushrooms, garlic, and dairy-free cream, creating a rich and comforting texture. Paired with Banza’s high-protein chickpea pasta, this dish is a satisfying, nutrient-packed option for a cozy dinner.

Ingredients:

• 8 oz Banza Chickpea Pasta
• 2 cups sliced mushrooms (cremini or button mushrooms)
• 2 cloves garlic, minced
• 1/4 cup onion, diced
• 1/2 cup unsweetened almond milk (or other dairy-free milk)
• 1 tbsp olive oil
• 1 tbsp fresh thyme (or 1 tsp dried thyme)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Banza Chickpea Pasta according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the onions and garlic, sautéing until softened, about 3-4 minutes.
3. Add the sliced mushrooms and thyme to the pan, cooking for about 8-10 minutes until the mushrooms are tender and browned.
4. Pour in the almond milk and bring the sauce to a gentle simmer. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly. Season with salt and pepper.
5. Toss the cooked Banza pasta into the mushroom sauce, stirring until the pasta is well coated.
6. Garnish with fresh parsley and serve immediately.

This Banza Chickpea Pasta with Dairy-Free Mushroom Sauce is a luxurious, satisfying meal perfect for fall or any time you’re craving a creamy, earthy dish. The mushrooms add a savory depth to the sauce, while the almond milk gives it a creamy texture without any dairy. It’s a fantastic choice for those following a dairy-free diet but still wanting the richness of a traditional mushroom pasta dish.

Banza Chickpea Pasta with Dairy-Free Tempeh Bolognese

Banza Chickpea Pasta with Dairy-Free Tempeh Bolognese is a hearty, plant-based version of the classic Italian meat sauce. The tempeh serves as a great protein-packed substitute for ground meat, while the tomatoes and herbs provide a robust, flavorful sauce. This dish is perfect for a cozy family dinner, providing all the delicious flavors of Bolognese without any dairy or meat.

Ingredients:

• 8 oz Banza Chickpea Pasta
• 1 block of tempeh (about 8 oz), crumbled
• 1 can (14.5 oz) crushed tomatoes
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1 tbsp tomato paste
• Salt and pepper, to taste
• Fresh basil, for garnish (optional)

Instructions:

1. Cook the Banza Chickpea Pasta according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 3-4 minutes.
3. Add the crumbled tempeh to the skillet and cook, stirring occasionally, for 5-7 minutes until browned.
4. Stir in the tomato paste, crushed tomatoes, oregano, basil, salt, and pepper. Simmer for about 10 minutes, allowing the sauce to thicken.
5. Toss the cooked pasta with the tempeh Bolognese sauce, ensuring the pasta is well-coated.
6. Garnish with fresh basil before serving.

Banza Chickpea Pasta with Dairy-Free Tempeh Bolognese is a rich, satisfying dish that brings all the depth and flavor of a classic Bolognese without any dairy. The tempeh provides a hearty texture and plant-based protein, while the tomato sauce adds a fresh, tangy base. This is a perfect meal for anyone looking for a comforting, plant-based pasta dinner.

Banza Chickpea Pasta with Dairy-Free Coconut Curry Sauce

Banza Chickpea Pasta with Dairy-Free Coconut Curry Sauce is a flavorful and exotic dish that combines the bold spices of curry with the creamy richness of coconut milk. The Banza pasta adds a nutty, hearty texture to the dish, making it a satisfying meal packed with protein and vibrant flavors. This dish is a perfect option for those who love curry but want a dairy-free alternative.

Ingredients:

• 8 oz Banza Chickpea Pasta
• 1 can (14 oz) coconut milk (full-fat)
• 2 tbsp curry powder
• 1 tbsp ginger, grated
• 1 tbsp garlic, minced
• 1/2 onion, diced
• 1 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Cook the Banza Chickpea Pasta according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion, garlic, and grated ginger, cooking for about 3-4 minutes until fragrant and softened.
3. Stir in the curry powder and cook for another minute to toast the spices.
4. Pour in the coconut milk and stir to combine. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly. Season with salt, pepper, and lime juice.
5. Toss the cooked pasta in the curry sauce, stirring gently to coat the pasta evenly.
6. Garnish with fresh cilantro and serve hot.

This Banza Chickpea Pasta with Dairy-Free Coconut Curry Sauce is a vibrant, flavorful dish that brings together the richness of coconut and the warmth of curry spices. The Banza pasta adds a protein-packed, gluten-free base, making it both hearty and satisfying. It’s a perfect choice for anyone who loves a creamy, spiced curry but needs a dairy-free option. This dish is an exciting, plant-based take on a classic curry pasta meal!

Banza Chickpea Pasta with Dairy-Free Pesto

Banza Chickpea Pasta with Dairy-Free Pesto is a fresh and vibrant dish bursting with herby flavors. The pesto is made with fresh basil, garlic, and nuts, blended with nutritional yeast instead of Parmesan for a creamy, dairy-free alternative. Paired with the protein-rich Banza chickpea pasta, this dish is a satisfying and nutrient-packed meal that’s perfect for any time of year.

Ingredients:

• 8 oz Banza Chickpea Pasta
• 2 cups fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic
• 1/4 cup olive oil
• 2 tbsp nutritional yeast
• Salt and pepper, to taste
• 1 tbsp lemon juice
• Cherry tomatoes (optional, for garnish)

Instructions:

1. Cook the Banza Chickpea Pasta according to package directions. Drain and set aside.
2. In a food processor, combine the basil, pine nuts, garlic, olive oil, nutritional yeast, salt, and pepper. Blend until smooth, adding a little more olive oil if needed to reach the desired consistency.
3. Toss the cooked pasta in the dairy-free pesto sauce, making sure it’s well-coated.
4. Garnish with lemon juice and cherry tomatoes for a burst of color and flavor.

Banza Chickpea Pasta with Dairy-Free Pesto is a simple yet flavorful dish that’s perfect for a quick weeknight meal or a fresh summer dinner. The dairy-free pesto provides all the rich, herbal goodness of a traditional pesto, while the Banza pasta adds a hearty and protein-packed base. This meal is light yet filling, making it a great choice for those looking for a healthy, dairy-free pasta option.

Banza Chickpea Pasta with Spicy Peanut Sauce

Banza Chickpea Pasta with Spicy Peanut Sauce is a flavorful fusion dish that combines the rich, creamy texture of peanut butter with the heat of chili flakes, offering a satisfying and bold meal. The Banza pasta, made from chickpeas, adds a nutty flavor and high protein content that perfectly complements the spicy, savory peanut sauce. This dish is perfect for anyone craving a protein-packed, dairy-free meal with an Asian-inspired twist.

Ingredients:

• 8 oz Banza Chickpea Pasta
• 1/4 cup peanut butter (smooth)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tbsp sesame oil
• 1 tsp chili flakes (adjust to taste)
• 1/2 cup warm water (to adjust sauce consistency)
• Chopped green onions, for garnish
• Sesame seeds (optional, for garnish)

Instructions:

1. Cook the Banza Chickpea Pasta according to the package instructions. Drain and set aside.
2. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, chili flakes, and warm water until smooth and creamy.
3. Toss the cooked Banza pasta in the spicy peanut sauce until well-coated.
4. Garnish with chopped green onions and sesame seeds for extra flavor and crunch.

This Banza Chickpea Pasta with Spicy Peanut Sauce is a vibrant and bold dish that delivers a delightful combination of creamy, spicy, and savory flavors. The chickpea pasta provides a hearty base with added protein, while the peanut sauce adds richness and a kick of heat. It’s an easy-to-make, dairy-free dish that’s perfect for a quick weeknight dinner with an exciting flavor profile.

Banza Chickpea Pasta with Dairy-Free Avocado Cream Sauce

Banza Chickpea Pasta with Dairy-Free Avocado Cream Sauce is a creamy and nutritious dish that combines the creamy goodness of ripe avocados with fresh herbs for a luscious dairy-free sauce. The avocados provide healthy fats and a smooth texture, while the garlic and lemon juice brighten the flavors. This meal is not only dairy-free but also packed with nutrients, making it a great option for a wholesome dinner.

Ingredients:

• 8 oz Banza Chickpea Pasta
• 1 ripe avocado, peeled and pitted
• 1/4 cup fresh basil leaves
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 1/4 cup olive oil
• Salt and pepper, to taste
• Cherry tomatoes or roasted vegetables (optional, for topping)

Instructions:

1. Cook the Banza Chickpea Pasta according to package directions. Drain and set aside.
2. In a food processor or blender, combine the avocado, basil, lemon juice, garlic, olive oil, salt, and pepper. Blend until smooth and creamy. If the sauce is too thick, add a little water to achieve the desired consistency.
3. Toss the cooked pasta in the avocado cream sauce until well-coated.
4. Top with cherry tomatoes or roasted vegetables for added flavor and color.

Banza Chickpea Pasta with Dairy-Free Avocado Cream Sauce is a rich, creamy, and nutrient-dense meal that’s perfect for a healthy, satisfying dinner. The avocado sauce provides a smooth and velvety texture without any dairy, while the chickpea pasta adds a protein boost. This dish is a great way to enjoy a creamy pasta without the guilt, and it’s easy to prepare for a wholesome meal.

Banza Chickpea Pasta with Dairy-Free Lemon Garlic Sauce

Banza Chickpea Pasta with Dairy-Free Lemon Garlic Sauce is a light yet flavorful dish that combines the bright zest of lemon with the savory depth of garlic, creating a perfectly balanced sauce. The garlic provides a robust base, while the lemon adds a refreshing and tangy kick. Paired with the high-protein Banza pasta, this dish is both refreshing and satisfying, ideal for a quick weeknight dinner.

Ingredients:

• 8 oz Banza Chickpea Pasta
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)
• 1 tbsp nutritional yeast (optional, for a cheesy flavor)

Instructions:

1. Cook the Banza Chickpea Pasta according to the package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
3. Add the lemon zest and lemon juice, stirring to combine. Season with salt and pepper.
4. Toss the cooked Banza pasta in the lemon garlic sauce, ensuring it’s well-coated.
5. Garnish with fresh parsley and nutritional yeast (if using) before serving.

Banza Chickpea Pasta with Dairy-Free Lemon Garlic Sauce is a simple yet satisfying meal that highlights the power of fresh, zesty ingredients. The garlic brings out rich flavors, while the lemon adds a refreshing contrast, making this dish both light and filling. The protein-packed Banza pasta gives this dish substance, making it a great choice for a dairy-free and healthy dinner that’s easy to prepare.

Banza Chickpea Pasta with Dairy-Free Tomato Basil Sauce

Banza Chickpea Pasta with Dairy-Free Tomato Basil Sauce is a classic Italian-inspired dish made rich and creamy without any dairy. The tomato sauce is infused with fresh basil, creating a vibrant, aromatic flavor that pairs perfectly with Banza’s chickpea pasta. This meal is a great way to enjoy a traditional pasta experience while sticking to a dairy-free diet, and the chickpea pasta adds extra protein and fiber for a balanced dish.

Ingredients:

• 8 oz Banza Chickpea Pasta
• 2 cups crushed tomatoes (or tomato sauce)
• 1/4 cup fresh basil leaves, chopped
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 tbsp balsamic vinegar (optional)
• Fresh basil, for garnish

Instructions:

1. Cook the Banza Chickpea Pasta according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
3. Stir in the crushed tomatoes, oregano, salt, and pepper, and let the sauce simmer for 10-12 minutes, stirring occasionally.
4. Add the chopped fresh basil and balsamic vinegar (if using), and cook for another 2-3 minutes.
5. Toss the cooked Banza pasta with the tomato basil sauce until the pasta is well-coated.
6. Garnish with fresh basil before serving.

Banza Chickpea Pasta with Dairy-Free Tomato Basil Sauce is a comforting, flavorful meal that’s both satisfying and nutritious. The tomato and basil sauce delivers the perfect balance of freshness and depth, and the Banza chickpea pasta adds a hearty, protein-rich component. It’s a great dairy-free option for those craving a classic pasta dish with an extra boost of nutrition.

Banza Chickpea Pasta with Dairy-Free Roasted Red Pepper Sauce

Banza Chickpea Pasta with Dairy-Free Roasted Red Pepper Sauce is a rich, smoky, and creamy pasta dish that’s made without any dairy. The roasted red peppers create a naturally sweet and smoky base for the sauce, while a touch of garlic and olive oil adds depth. Blended with cashews for creaminess, this dish is a perfect balance of savory, smoky, and rich flavors, making it a standout dairy-free option.

Ingredients:

• 8 oz Banza Chickpea Pasta
• 2 red bell peppers, roasted and peeled
• 1/4 cup raw cashews, soaked for 2-4 hours
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup vegetable broth (or water)
• 1 tbsp nutritional yeast (optional, for a cheesy flavor)
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Cook the Banza Chickpea Pasta according to package directions. Drain and set aside.
2. In a blender or food processor, combine the roasted red peppers, soaked cashews, garlic, olive oil, vegetable broth, nutritional yeast (if using), salt, and pepper. Blend until smooth and creamy.
3. Pour the roasted red pepper sauce into a skillet and heat over medium-low heat for 3-5 minutes to warm through.
4. Toss the cooked Banza pasta in the sauce, ensuring it’s evenly coated.
5. Garnish with fresh parsley before serving.

Banza Chickpea Pasta with Dairy-Free Roasted Red Pepper Sauce is a creamy, rich, and comforting dish that will satisfy your pasta cravings without any dairy. The roasted red pepper sauce adds a wonderful smokiness and depth of flavor, while the cashews provide a creamy texture. This dish is a wonderful option for a dairy-free meal that doesn’t sacrifice flavor or satisfaction.

Banza Chickpea Pasta with Dairy-Free Mushroom Alfredo Sauce

Banza Chickpea Pasta with Dairy-Free Mushroom Alfredo Sauce combines the earthy flavors of mushrooms with a creamy, dairy-free alfredo sauce that’s rich and velvety. The sauce is made with cauliflower, blended to create a smooth, creamy texture without any dairy. The Banza pasta adds a hearty base with protein and fiber, making this dish a delicious and wholesome dairy-free option.

Ingredients:

• 8 oz Banza Chickpea Pasta
• 2 cups mushrooms, sliced (button or cremini)
• 1 cup cauliflower florets, steamed
• 1/4 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Banza Chickpea Pasta according to the package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the mushrooms and garlic, and sauté until the mushrooms are tender and browned, about 5-7 minutes.
3. While the mushrooms cook, steam the cauliflower florets until soft, about 8-10 minutes. Once tender, transfer them to a blender or food processor with the almond milk, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
4. Add the cauliflower alfredo sauce to the skillet with the mushrooms, stirring to combine. Simmer for another 3-5 minutes.
5. Toss the cooked Banza pasta in the mushroom alfredo sauce, ensuring the pasta is well-coated.
6. Garnish with fresh parsley before serving.

Banza Chickpea Pasta with Dairy-Free Mushroom Alfredo Sauce offers a creamy, savory, and satisfying pasta dish that feels indulgent without any dairy. The cauliflower-based sauce delivers a rich, smooth texture, while the mushrooms add an earthy depth of flavor. Paired with Banza pasta, this dish is a nutrient-packed, protein-rich alternative to traditional alfredo pasta, perfect for those following a dairy-free diet.

Banza Chickpea Pasta with Dairy-Free Roasted Garlic and Tomato Sauce

Banza Chickpea Pasta with Dairy-Free Roasted Garlic and Tomato Sauce is a fragrant and flavorful dish that brings together roasted garlic, sweet tomatoes, and fresh herbs for a savory, dairy-free sauce. The roasted garlic adds a rich, mellow depth, while the tomatoes provide natural sweetness and acidity. Paired with protein-packed Banza chickpea pasta, this dish is an excellent choice for a light yet filling meal.

Ingredients:

• 8 oz Banza Chickpea Pasta
• 1 head garlic
• 2 cups cherry tomatoes, halved
• 1/4 cup olive oil
• 1 tsp dried basil
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• 1 tbsp balsamic vinegar (optional)
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with olive oil, and wrap it in foil. Roast for 30-35 minutes, until the garlic is soft and fragrant.
2. While the garlic roasts, cook the Banza Chickpea Pasta according to package instructions. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add the halved cherry tomatoes, basil, oregano, salt, and pepper. Cook for 5-7 minutes, until the tomatoes begin to soften and release their juices.
4. Once the garlic is roasted, squeeze the cloves out of their skins and add them to the skillet with the tomatoes. Mash and stir until the garlic and tomatoes are well combined.
5. Add balsamic vinegar, if using, and stir to incorporate.
6. Toss the cooked Banza pasta into the tomato and garlic sauce, making sure the pasta is well-coated.
7. Garnish with fresh basil before serving.

Banza Chickpea Pasta with Dairy-Free Roasted Garlic and Tomato Sauce is a fresh and vibrant dish that’s both satisfying and nourishing. The roasted garlic lends a sweet and rich flavor, while the tomatoes provide a tangy base that perfectly complements the high-protein Banza pasta. This dish is a perfect option for a dairy-free, plant-based meal that is easy to prepare and full of delicious, wholesome flavors.

Banza Chickpea Pasta with Dairy-Free Avocado Pesto

Banza Chickpea Pasta with Dairy-Free Avocado Pesto is a creamy, nutrient-packed dish that brings together the healthy fats of avocado with fresh basil and garlic. The avocado creates a velvety texture that mimics traditional pesto, while the addition of walnuts and nutritional yeast provides a rich, savory flavor. Paired with Banza’s protein-rich chickpea pasta, this dish is not only dairy-free but also full of plant-based goodness.

Ingredients:

• 8 oz Banza Chickpea Pasta
• 1 ripe avocado, peeled and pitted
• 2 cups fresh basil leaves
• 1/4 cup walnuts (or pine nuts)
• 2 tbsp nutritional yeast
• 1 clove garlic
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Cook the Banza Chickpea Pasta according to the package instructions. Drain and set aside.
2. In a food processor, combine the avocado, basil, walnuts, nutritional yeast, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy, adding more olive oil if needed to achieve the desired consistency.
3. Toss the cooked Banza pasta in the avocado pesto sauce, making sure the pasta is evenly coated.
4. Serve immediately, garnished with extra basil or walnut pieces, if desired.

Banza Chickpea Pasta with Dairy-Free Avocado Pesto is a rich and creamy pasta dish that’s perfect for those seeking a healthy, dairy-free alternative to traditional pesto. The creamy avocado brings a smooth texture to the sauce, while the walnuts and nutritional yeast add depth and richness. This dish is a delicious, plant-based meal that’s both satisfying and nutritious, thanks to the protein-packed Banza pasta.

Banza Chickpea Pasta with Dairy-Free Butternut Squash Sauce

Banza Chickpea Pasta with Dairy-Free Butternut Squash Sauce is a creamy, comforting dish that showcases the natural sweetness of roasted butternut squash, paired with the richness of a smooth dairy-free sauce. The velvety texture of the squash creates a luscious sauce that perfectly complements the protein-packed Banza chickpea pasta. This dish is a cozy, hearty option for a fall-inspired meal, packed with vitamins and fiber.

Ingredients:

• 8 oz Banza Chickpea Pasta
• 2 cups butternut squash, peeled and cubed
• 1/4 cup coconut milk
• 2 tbsp olive oil
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1 clove garlic, minced
• Salt and pepper, to taste
• Fresh sage or parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread the cubes on a baking sheet and roast for 25-30 minutes until tender and caramelized.
2. While the squash is roasting, cook the Banza Chickpea Pasta according to the package instructions. Drain and set aside.
3. In a blender or food processor, combine the roasted butternut squash, coconut milk, garlic, nutmeg, and cinnamon. Blend until smooth and creamy, adding a bit of water or vegetable broth if needed to reach the desired sauce consistency.
4. Heat the butternut squash sauce in a pan over medium heat for 3-5 minutes, stirring occasionally.
5. Toss the cooked Banza pasta with the butternut squash sauce and mix well to coat.
6. Garnish with fresh sage or parsley before serving.

Banza Chickpea Pasta with Dairy-Free Butternut Squash Sauce is a warm, indulgent dish perfect for colder months. The sweet and savory butternut squash sauce offers a comforting alternative to creamy dairy-based sauces, while the Banza chickpea pasta adds a healthy, protein-packed twist. This dish is not only satisfying but also rich in vitamins, fiber, and antioxidants, making it an ideal choice for a nourishing, dairy-free meal.

Banza Chickpea Pasta with Dairy-Free Puttanesca Sauce

Banza Chickpea Pasta with Dairy-Free Puttanesca Sauce is a bold, flavorful pasta dish featuring the vibrant tastes of tomatoes, olives, capers, and garlic. This savory sauce is naturally dairy-free and has a briny, tangy flavor that is wonderfully complemented by the hearty Banza pasta. The Puttanesca sauce, which is typically made with anchovies, is made vegan here by omitting them, keeping it both plant-based and full of Mediterranean flavors.

Ingredients:

• 8 oz Banza Chickpea Pasta
• 2 cups crushed tomatoes
• 1/4 cup black olives, sliced
• 2 tbsp capers
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Banza Chickpea Pasta according to the package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and red pepper flakes (if using), and sauté for 1-2 minutes until fragrant.
3. Add the crushed tomatoes, olives, capers, salt, and pepper to the skillet. Stir to combine and let the sauce simmer for 10-12 minutes, allowing the flavors to meld.
4. Toss the cooked Banza pasta into the Puttanesca sauce, ensuring the pasta is coated evenly.
5. Garnish with fresh parsley before serving.

Banza Chickpea Pasta with Dairy-Free Puttanesca Sauce is a vibrant, zesty dish that brings the bold flavors of the Mediterranean to your table. The combination of tangy tomatoes, olives, and capers creates a savory and satisfying sauce that perfectly complements the Banza pasta. This dairy-free dish is rich in flavor and offers a healthy, high-protein alternative to traditional pasta meals, making it an ideal choice for those seeking a plant-based, satisfying meal.

Banza Chickpea Pasta with Dairy-Free Sweet Potato Sauce

Banza Chickpea Pasta with Dairy-Free Sweet Potato Sauce is a creamy, nourishing pasta dish that uses sweet potatoes to create a velvety, naturally sweet sauce. With the addition of garlic and a hint of cinnamon and nutmeg, the sauce is rich in flavor and pairs beautifully with the protein-packed Banza pasta. This dish is perfect for a comforting dinner and offers a healthy, dairy-free option packed with vitamins and fiber.

Ingredients:

• 8 oz Banza Chickpea Pasta
• 2 medium sweet potatoes, peeled and cubed
• 1/4 cup unsweetened almond milk
• 1 tbsp olive oil
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 clove garlic, minced
• Salt and pepper, to taste
• Fresh thyme or parsley, for garnish

Instructions:

1. Steam or boil the cubed sweet potatoes until soft, about 15-20 minutes. Drain and set aside.
2. Cook the Banza Chickpea Pasta according to the package instructions. Drain and set aside.
3. In a blender or food processor, combine the cooked sweet potatoes, almond milk, olive oil, cinnamon, nutmeg, garlic, salt, and pepper. Blend until smooth and creamy, adding more almond milk if needed to adjust the consistency.
4. Heat the sweet potato sauce in a pan over medium heat for 3-5 minutes, stirring occasionally.
5. Toss the cooked Banza pasta in the sweet potato sauce until evenly coated.
6. Garnish with fresh thyme or parsley before serving.

Banza Chickpea Pasta with Dairy-Free Sweet Potato Sauce is a creamy, comforting dish that’s both nutritious and satisfying. The naturally sweet and creamy sweet potato sauce provides a wholesome alternative to dairy-based sauces, and the Banza chickpea pasta adds extra protein and fiber, making this dish a hearty and balanced meal. It’s perfect for anyone looking for a delicious and nourishing dairy-free dinner option that’s both wholesome and comforting.

Note: More recipes are coming soon!