I’ve been looking everywhere for this pasta and I finally found it at Whole Foods yesterday! Of course, I had to test it out for dinner. It the best grain-free, gluten-free pasta that I have ever had.  It’s also super high in fiber and protein!

Serves: 2

Prep time: 20 minutes


2 servings (4 oz) Eat Banza chickpea pasta

8 brussel sprouts, quartered

2/3 cup broccoli

1/2 cup mushrooms

1/2 lb. lean ground turkey

2 tsp minced garlic

Diced onion

2/3 cup pasta sauce

1 T olive oil

1/3 cup shredded mozzarella cheese

Black pepper, pink salt, basil, oregano


  1. Cook pasta according to package in boiling water. Drain and set aside.
  2. Meanwhile, cook ground turkey in pan with diced onions and minced garlic.  Season with pepper, salt, basil, oregano, and a splash of liquid aminos.
  3. Add turkey to saucepan with pasta sauce and pinch of brown sugar or coconut sugar, parsley, and garlic powder. Simmer over low heat.
  4. Heat 1 T olive oil in skillet and add veggies, sauteeing until they are cooked. (I like to pre-cook the brussel sprouts by heating them in the microwave with a little water before adding to pan- then they get crispy.)
  5. Mix in veggies with pasta and pour meat sauce over top.  Sprinkle with mozzarella cheese and serve!

Gluten-free, grain-free, high-protein