Warning: Banza Cavattappi (we do not carry it) has been found in a recent lab test with incredible high amount of GLYOPHOSATE. Even though the lab test is not conclusive, and it was only on one type of pasta, WE WANT TO BE TRANSPARENT. fULL DETAILS ON mOM'S aCross America's website

We make all the pasta shapes you love with chickpeas. Why? Because we want to eat more pasta! And when your pasta is nutrient-dense, good for the planet, packed with 20G of protein, AND super delicious? Then pasta night can be every night!

Ingredients: Chickpeas, Pea Starch, Tapioca, Xanthan Gum

We recommend tasting the pasta as you get close to the cook time. The texture is all about personal preference and the only way to know when your pasta is cooked perfectly is to try it!
Don’t be afraid to adjust the burner as you go. The water should maintain a steady rolling boil as the pasta cooks and stirring frequently helps to ensure it cooks evenly.
If you’re making a pasta salad or cooking extra pasta to meal-prep, we recommend cooking it to the lower end of the time range and tossing it with a little olive oil before storing in the fridge. Our pasta does best when stored alone, and tossed with sauce right before eating.
We recommend using Penne in any recipe, but find it does particularly well in creamy or oil based sauces, like pesto.