Pasta is definitely my go to on those stressful school nights. Sometimes all I literally have time to do is boil a pot of pasta and throw in some veggies. You can certainly make this dish with your regular old penne, but as of lately my Muellers has been replaced with Banza! I love Banza pasta because it packs 14g of protein into 2 oz. That’s about the 1/2 cup you’ll use to make this recipe! Love it!
If you you don’t know what Banza is, it’s pasta made out of CHICKPEAS! I know that sounds crazy…and if you’re not a chickpea person you may be kind of skeptical, but it tastes like normal pasta to me! Give this recipe a try and let me know what you think!
Red Pepper and Eggplant Banza
- 1/2 cup uncooked Banza pasta
- 1 tsp. salt
- 2 tbsp. oil
- 1/2 tbsp. minced garlic
- 1/4 cup diced eggplant
- 1/4 cup diced red bell pepper
- 1 tsp. salt
- 1 tsp. garlic powder
- 1 tsp. Italian seasoning
- 1 tbsp. nutritional yeast
- 1 cup fresh kale
- 3 tbsp. chicken broth, vegetable broth, or water
- Parmesan cheese (optional)
1.Fill a sauce pan with water, add salt, and bring to a boil. Cook pasta according to package instructions.
2. Wash the eggplant, red bell pepper, and kale.
3. Cut kale into small 2-inch peices. Dice eggpplant and red bell pepper. Set vegetables aside.
4. Heat oil on medium heat in a non-stick skillet. Add garlic and warm until fragrant.
5. Next add diced eggplant and salt the skillet with red bell peppers. Sauté until the flesh of eggplant becomes somewhat translucent. (Note: At this step you may need to add more oil if the pan becomes dry).
6. Turn down heat and add garlic powder, Italian seasoning, and nutritional yeast. Stir until incorporated.
7. At this point the Banza should be ready! Remove from heat, strain and set aside.
8. Add 3 tbsp. of chicken broth to the skillet with the vegetables. Turn heat back up to medium and add kale. Cover and steam until kale is a vibrant green color. (Note: Be careful not to overcook as it will continue to cook once pasta is added).
9. Next, add the pasta into the skillet of vegetables and stir until incorporated. (Note: Try folding the pasta into the vegetables to prevent smashing).
10. Garnish with parmesan (optional).
11. Serve immediately.