Banzai Chickpea Rotini Pasta

20 g (per 3.5 oz serving) protein. 8 g (per 3.5 oz serving) fiber. Certified gluten free. gfco.org. Vegan. Gluten-free. 50% more protein. 3x fiber. 25% fewer net carbs (Net carbs = total carbs - dietary fiber). Compare to the leading average pasta. Non-GMO Project verified. nongmoproject.org. Powered by chickpeas. Why make pasta out of chickpeas? Because we want to eat more pasta! So, we thought, why not use chickpeas to make pasta that's nutrient-dense, protein-packed, good-for-the-planet, and delicious? We can keep going but your water is probably boiling and your sauce is likely a-simmering. Go ahead, finish cooking, we'll see you again soon. Low glycemic index. Pasta nightly. eatbanza.com. how2recycle.info. nongmoproject.org. Try recipe! (at)EatBanza. Look for our pizza, mac, and rice in a store near you! 1. Bring a large pot of salted water to a rolling boil (about 8 cups). 2. Add Banza, stir, and reduce to a simmer. 3. Cook to desired firmness, stirring frequently, about 7-9 minutes (expect foam). 4. Strain and rinse with water. Enjoy with your favorite sauce! ©2014

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