Banza Ziti Bolognese with Italian Sausage

All that goodness in one dish!
All that goodness in one dish!

Get on the Banza wagon with this fabulous Banza Ziti Bolognese with Italian Sausage. You can get over 35 grams of protein with one large serving of this dish! It’s easy, decadent, and plantifully nutritious!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

And if you love pasta as much as I do, make sure to check out these amazing recipes: Lasagna alla Karina, Shiitake and Leek Spaghetti and Rainbow Pasta.

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Banza Ziti Bolognese with Italian Sausage

Banza Ziti Bolognese with Italian Sausage
  • Author: Karine K

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 celery rib, diced
  • 2 cloves garlic, minced
  • 1/2 can tomato paste
  • 2 28-oz cans Italian tomatoes (crushed with your hands)
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 cup red pepper flakes
  • 1/8 teaspoon cinnamon
  • 1 teaspoon maple syrup
  • 3/4 cup TVP (textured vegetable protein)
  • 3/4 cup vegetable broth
  • 2 plant-based sausages, sliced into 1/4″ rounds (Beyond or Field Roast)
  • Sea salt and pepper, to taste
  • 1 package Banza Ziti, undercooked by 2-3 minutes
  • 1/2 wheel mozzarella (I love Miyoko’s)
  • Fresh basil
  • Nutritional yeast (optional)

Instructions

In a large straight-edge skillet, heat up the olive oil over medium heat. Add the onion, celery, and garlic, and sauté until the onion is translucent, about 4 minutes. Add the tomato paste, and let it take some color, about 2-3 minutes. Once it’s darker and fragrant, add the crushed tomatoes, oregano, garlic and onion powder, cinnamon, maple syrup, and salt and pepper to taste. Mix well. Let simmer and reduce, over medium-low heat, until the sauce is fragrant and tasty, about 40 minutes, stirring often and adjusting the heat, if necessary. Once the sauce is reduced, add the broth and the TVP, and combine until rehydrated. Add the Italian sausage and the cooked pasta, and heat through.

Preheat broiler. To assemble, place the pasta in an oven-proof baking dish (at least 2.2 quarts). Spread your mozzarella on top and transfer to the oven. Broil until the cheese is bubbly and brown. Take out of the oven and let cool for a few minutes before serving, garnished with fresh basil and nutritional yeast. Bon appétit!

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Banza Ziti Bolognese with Italian Sausage

Banza Ziti Bolognese with Italian Sausage
  • Author: Karine K

Ingredients

Scale
  • 1 c. à soupe d’huile d’olive
  • 1 oignon, en dés
  • 1 branche de céleri, en dés
  • 2 gousses d’ail, émincées
  • 3 onces de pâte de tomate (1/2 boîte)
  • 2 boîtes de 28 onces de tomates italiennes (écrasées avec les mains)
  • 1 c. à thé d’origan séché
  • 1 c. à thé de poudre d’ail
  • 1 c. à thé de poudre d’oignon
  • 1/4 tasse de flocons de piments broyés
  • 1/8 c. à thé de cannelle moulue
  • 1 c. à thé de sirop d’érable
  • 3/4 tasse de protéine végétale texturée
  • 3/4 tasse de bouillon de légumes
  • 2 saucissons végé, en tranches de 1/4 pouce (Beyond ou autre)
  • Sel de mer et poivre, au goût
  • 1 boîte de ziti Banza ou autre, cuites selon les instructions, moins 2 ou 3 minutes
  • Mozzarella (j’adore le fromage Miyoko’s)
  • Basilic frais
  • Levure alimentaire (optionnel)

Instructions

Dans une grande poêle, chauffer l’huile d’olive à feu moyen. Ajouter l’oignon, le céleri et l’ail, et faire revenir jusqu’à ce que l’oignon soit translucide, environ 4 minutes. Ajouter la pâte de tomate et laisser cuire pendant 2 à 3 minutes. Une fois la pâte de tomate aromatique, ajouter les tomates broyées, l’origan, la poudre d’ail et d’oignon, la cannelle, le sirop d’érable, et le sel de mer et le poivre. Bien mélanger. Laisser mijoter, à feu moyen-bas, jusqu’à ce que la sauce soit épaisse et aromatique, en brassant souvent, environ 40 minutes. Une fois la sauce prête, ajouter le bouillon de légumes et la protéine végétale texturée. Mélanger jusqu’à ce que la protéine soit réhydratée. Ajouter les tranches de saucisse et les pâtes, préalablement cuites, et réchauffer.

Préchauffer le four à gril (broil). Pour assembler, placer les pâtes dans un plat allant au four (au moins 2,2 quarts). Disposer des tranches de mozzarella sur le dessus et placer sur la grille supérieure du four. Griller jusqu’à ce que le mozzarella soit bien doré. Retirer du four et laisser reposer quelques minutes. Garnir de basilic frais et de levure alimentaire, si désiré. Bon appétit!

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Banza Rotini with Leeks and Shiitake Mushrooms

Banza Rotini with Leeks and Shiitake Mushrooms
Banza Rotini with Leeks and Shiitake Mushrooms

This Banza Rotini with Leeks and Shiitake Mushrooms is a protein-packed dish. If you eat a plant-based diet and protein intake is on your mind, this recipe is for you. Take comfort in knowing that just the pasta part of the meal already contains 25 grams of clean, plant-based protein. Banza is awesome that way, because their pastas are made from chickpeas. You eat pasta, you eat chickpeas! Whatever you add to this will simply boost your nutrient intake, so it’s a hefty good start!

Here, I used one of my favorite combinations: mushrooms and leeks. The slowly cooked leeks become silky savory, and the coconut milk brings you a nice dose of healthy fats along with the creaminess that is so pleasant with mushrooms. I add some warming jerk spices, to complete the flavor profile, in a simple addition, but you could skip that step and still get something fabulous, all in one pot, with less than 10 ingredients!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For another wonderful Banza recipe, check out the Banza Ziti Bolognese with Italian Sausage.

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Banza Rotini with Leeks and Shiitake Mushrooms

Banza Rotini with Leeks and Shiitake Mushrooms
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 package Banza Rotini, cooked according to package directions
  • 2 tablespoons olive oil
  • 2 leeks, cleaned well, sliced once lengthwise, and then thinly crosswise
  • 1 sprig fresh thyme
  • 7 oz shiitake mushrooms, trimmed, sliced thin
  • 2 teaspoons jerk spice mix (optional)
  • 1 can coconut milk
  • 1 tablespoon fresh parsley, chopped
  • 1/3 cup toasted pecan halves (optional)
  • Sea salt and pepper

Instructions

In a large cast iron skillet, heat the oil over medium heat. Add the leeks, the thyme, generous pinches of sea salt and pepper, and cook slowly, stirring often, until the leeks are soft and tender, about 8-10 minutes. Then add the mushrooms and cook until they are tender, about 5 minutes more. Add the jerk spices and mix well. Add the coconut milk and heat through. Add the cooked pasta, mix well, and take off the heat. Taste and adjust seasonings, if necessary. Garnish with fresh parsley and toasted pecans.

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Rotini de garbanzo avec poireaux et shiitakes

Banza Rotini with Leeks and Shiitake Mushrooms
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1 boîte de pâtes de garbanzo, cuites selon les directives 
  • 2 c. à soupe d’huile d’olive
  • 2 poireaux, propres et coupés en deux sur la longueur et ensuite en tranches minces
  • 1 branche de thym frais
  • 7 onces de champignons shiitake, parés et coupés en tranches minces
  • 2 c. à thé de mélange à épices jerk (en option)
  • 1 boîte de lait de coconut
  • 1 c. à soupe de persil frais, émincé
  • 1/3 tasse de noix de pécan (en option)
  • Sel de mer et poivre, au goût

Instructions

Dans une grande poêle de fonte, chauffer l’huile à feu moyen. Ajouter les poireaux, le thym, et de généreuses pincées de sel de mer et de poivre. Cuire doucement, en brassant souvent, jusqu’à ce que les poireaux soient tendres, de 8 à 10 minutes. Ajouter ensuite les champignons et cuire jusqu’à ce qu’ils soient tendres, environ 5 minutes de plus. Ajouter le mélange d’épices jerk et bien mélanger. Ajouter le lait de coconut et mélanger. Ajouter les pâtes cuites, réchauffer, ajuster les assaisonnements si nécessaire, et retirer du feu. Garnir de persil frais et des noix de pécan rôties. Bon appétit!

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This is all that's needed to get this creamy deliciousness!
This is all that’s needed to get this creamy deliciousness!