Here is my version of mac and cheese using Banza Pasta. They are having a recipe contest on instagram. It’s all about plant-based foods and Banza Pasta.
Banza pasta is made of chickpeas, which is a good source of protein for vegans, vegetarians, meatless Monday and plant-based. AND it’s for EVERYONE!!!
In 3.5oz you get 25g of plant-based protein.
Here’s my entry.
Banza Ricotta Mac & Cheese
8 ounces Banza pasta
½ cup ricotta cheese
1 tomato chopped
2 teaspoons of a pepper sauce
½ cup of chopped black olives
1 large roasted red pepper chopped (about ¾ cup)
Season to taste
Cook the Banza pasta according to the directions on the box. Then drain.
Mix together the cooked pasta, ricotta cheese, tomato, pepper sauce, black olives and roasted red peppers in a bowl. Garnish with fresh parsley. Serve hot or cold.
This recipe makes four servings.
You can keep this plant-based and add tofu. Use firm tofu, drain and sauté it in olive oil and garlic.
You can add Beyond Meat’s crumble or sausage to this dish.
If you want meat in it you can get one pound of sausage, remove the casings and sauté in a pan till it is done. Then add it to the mixture. You can also use ground beef or turkey, too.
For a pantry version use:
¾ cup Muir Glen Organic Diced Tomatoes with no salt added
½ cup Canned Sliced Black Olives
¾ cup of Roasted Red Pepper in a jar
Add to the recipe above.
Let me know if you make it and what you added to it?
Health & Happiness