Banza Spaghetti Pasta from Chickpeas - Gluten Free, High Protein, and Lower Carb Protein Spaghetti Chickpea Pasta - 8oz

I came into this relationship with baggage. I wanted an easy way to work more protein and fiber into my diet while easing off on the carbs without turning every meal into Dietitian CSI: Pantry Unit. I figured I'd try finding an option I could hopefully actually enjoy that could quietly do some of the nutritional heavy lifting without requiring nutrition forensics every time I wanted dinner. Only one tiny problem: The food still has to slap. Historically, health pasta and I have had the romantic chemistry of being set up with somebody who's wonderful on paper, painfully wholesome in person, and somehow makes my libido file for bereavement leave. I've tried bean-based, high-fiber, and lower-carb pastas before, and too many of them tasted like somebody pulverized a cardboard box, seasoned it with sadness, and called it self-care. Chalky. Weirdly sour. Grainy in all the wrong ways. Meanwhile, Durum Wheat—the gorgeous nutritional red flag—would be standing across the room smirking because we both knew exactly how this usually ended. I'd try the wholesome alternative. Give it a chance. Tell myself character matters. Surely we'd develop chemistry eventually. Three miserable dinners later, I'm drunk-texting Durum like: "U up? Don't make this weird. Just bring the garlic bread." So when I tried Banza, my expectations were hanging out somewhere in the basement with a folding chair and a lukewarm Capri Sun. Plot twist: this stuff actually has rizz! The flavor is pleasantly nutty and savory, without that funky sour undertaste that's murdered the vibe for me with other alternative pastas. There's still a little graininess—chickpeas haven't magically shapeshifted into wheat—but it's considerably milder, softer, and smoother than the health pastas I've previously regretted inviting home. No chalk factory. No cardboard cosplay. No sandpaper spaghetti giving my tongue a microdermabrasion session. Just a damn good noodle. And here's probably the biggest compliment I can give it: I don't feel the need to bury it under a metric assload of sauce to make it edible. Give me some butter and light seasoning and I'll happily eat this basically naked. If an alternative pasta can stand under fluorescent lighting without marinara serving as culinary witness protection, somebody clearly understood the assignment. Then there's the nutritional résumé. Plenty of protein and fiber packed into something I already wanted to eat anyway—which is exactly what I came looking for. I wanted the nutrition handled like good special effects: working its ass off in the background without constantly screaming, "I'M FIBER, HEAR ME ROAR!" And apparently I've finally found the health-food romance where good on paper and hot on the plate are the same damn person. Banza isn't the painfully wholesome but romantically constipated rebound with impeccable intentions, sensible shoes, and the seductive prowess of a tax seminar. This one's got substance. Character. Brains. Manners. A respectable résumé. A nutty-savory little personality. Now, Durum and I are still gonna stay on amicable terms. We have history, and it'll always hold a place in my heart. If we cross paths at a restaurant or potluck, I'm not gonna throw my wine in its face. I just needed to meet somebody wholesome enough to bring home, interesting enough to keep around, and charming enough that dinner still feels like a date instead of court-ordered community service in Health Punishment Jail. The price isn't half bad either, especially with Subscribe & Save. More importantly, I liked it enough to actually keep it in my subscription—and considering my history with alternative pasta, that is some serious character development. Is it indistinguishable from traditional wheat spaghetti? Nope. Do I need it to be? Also nope. Five stars. Glad I subscribed.

Best protein pasta of all the different ones I’ve tried

Great replacement for gluten-free diets. Delicious.

This tastes similar to traditional spaghetti. The texture is close to traditional spaghetti, but it has a slight beany/pastey/powdery mouth feel that is difficult to put into words. Nonetheless, I will buy this again. Edit: After some experimenting, I've learned that if I cook this longer than I would traditional spaghetti, it loses the unusual texture I attempted to describe above. While it is not as al dente as I cook traditional spaghetti, it is worth the sacrifice for the high fiber. This product has become a staple of my new high fiber diet.

Tried this gluten free Banza chickpea pasta twice last month. It was very good but you have to be careful to cook it al dente or it doesn't taste as delicious! I don't like my pasta overcooked! This was more expensive than regular gluten free pasta but was much healthier! So worth it!

44 grams of protein a tiny box- I use 3 boxes at a time, then make a spicy peanut sauce ( Thai/Spicy Dan style) throw in some mixed veggies, two packs of Costco silken/soft tofu? restaurant quality instant gratis for days. Fill a good sized pot just over half way with salted water ( add a splash of oil to prevent any foaming) to a rolling boil, add Banza gf pasta, leave on high for maybe ten min ( tasting a strand periodically till good, then you can drain and rinse it with cold water if you’re going to put in ziplocks or something and be saving it? But I just transfer into the wok with tongs and keep cooking. Never less than excellent. If I knew a game show was going to have a lifetime supply of Banza GF pasta behind one of the doors? I’d start going on that game show ( in SoCal already)and maybe trying to slip the staff a couple of bucks to hook me up: somebody else can have the car, kitchen appliances and European vacation. I just want the Banza:)

Taste quite good but beware the portion is very small. Other brands especially store bought one have larger portions.

I have been missing pasta after my Diabetes diagnosis. These are a great replacement… made with chickpeas and have lots of protein. Just be sure not to over cook or they will get mushy and be sure to rinse the foam off in a colander when done! I eat this by adding a little olive oil with a basil pesto or a lemon pesto.

Right after I submerged in water, the spaghetti pasta broke into bits and pieces and its not even cooked yet.

Really tasty

This item was opened and used when received. Absolutely appalling.

I have tried protein pastas before, and I have tried very hard to like this. It just does not have the right texture. I cooked it according to instructions the first time- came out hard. Cooked for two extra minutes the next time-still nope. I then cooked it around 5 extra minutes which still gave me very hard, raw tasting pasta. I will not be buying this again. I had high hopes for this. The serving size is also small.