Chickpea Lasagna Pasta. Chickpeas make delicious pasta - that's why we used them to create Banza! We took a household favorite and made it even better, turning the pasta you love into the pasta that loves you back. Vegetarian chickpea lasagna Bolognese is the ultimate comfort food.

The fastest-selling pasta brand in U. If pasta is made out of chickpeas, it's basically salad…right? This pasta is worth the gluten-free hype. You can cook Chickpea Lasagna Pasta using 15 ingredients and 4 steps. Here is how you cook it.

Ingredients of Chickpea Lasagna Pasta

Prepare 1 box of bowtie noodles.
It's 1 can of Chickpeas.
You need 1 can of diced tomatoes (drained).
You need 1 can of tomato sauce.
It's 1 can of sliced olives (optional).
Prepare 2 Tbs of butter.
Prepare 1 cup of shredded cheese.
You need 1/4 cup of parmesan cheese.
It's 1/2 of chopped onion.
You need 3 cloves of garlic.
Prepare 1/2 Tbs of Italian herbs.
It's 1 tsp of salt.
It's 1/2 Tbs of onion powder.
You need 1/2 Tbs of garlic powder.
It's 1/2 Tbs of Italian parsley.

That's why we made Banza Lasagna easy to make and nutritious to eat. So spoon on your sauce, pile up the parmesan, and bake until it's bubbly. This fun, free-form casarecce shape is our favorite out of all the chickpea pasta brands for its ability to soak up chunky and fresh sauces, like a robust veggie-loaded Bolognese. You can serve this with pasta as well, but I especially like it in lasagna.

Chickpea Lasagna Pasta instructions

Boil Bowtie noodles as directed on box. As noodles are cooking add butter, garlic and onions into a shallow sauce pan. Saute until onions are translucent in color..
Drain and rise your chickpeas and add directly into the sauce pan. Then add your can of olives (optional), and diced tomatoes. Let cook on medium heat for 5 minutes, stirring frequently..
Add in your favorite tomato sauce. Add in your 1/4 cup parmesan cheese and stir until well combined. Cover and let simmer for 10 minutes..
Drain pasta and remove from heat. Combine pasta with your sauce. Add in 1 cup of shredded cheese. Mix together and let sit 5 minutes covered before serving..

The "meaty" base comes from chickpeas which are mashed gently with a potato-stomp. Chickpeas are a great way to increase your intake of fibre, calcium, iron, phosphate, magnesium, zinc and vitamin K. Instead of using regular flour or semolina as the base, this pasta recipe calls for garbanzo flour. It sounds complicated, but garbanzo (or chickpea) flour is really not all that difficult to find. Chickpea pasta is a healthy choice for people to trying to lose weight, diabetics, or anyone who loves pasta.