One Pot Creamy Banza Pasta
This is the perfect weeknight dish! It comes together quickly, can use almost any veggie you have in your fridge, and only dirties one pot!
Ingredients
- 1/2 tbsp olive oil
- 1/2 medium yellow onion diced
- 2 large garlic cloves minced
- 1 bunch asparagus chopped (or other vegetable like mushrooms, zucchini, etc.)
- 1 8 oz box Banza pasta I like to use cavatappi, penne, or a similar size shape
- 1.5 cups chicken or vegetable broth
- Pinch crushed red pepper flakes
- 1 cup grated Pecorino or Parmesan, divided
- 1 tbsp unsalted butter
- 2 large eggs whisked
- Salt and pepper, to taste
Instructions
- In a large pot over medium high heat, combine the olive oil, onion and garlic. Cook for about 2 minutes, until fragrant.
- Add the asparagus (or other vegetable) and cook for about 3 minutes, until the asparagus turns a brighter green color.
- Add the Banza pasta, chicken broth, red pepper flakes, and 1/4 cup of the Pecorino cheese. Cover and simmer on medium to low heat until the the Banza is cooked and most of the liquid has evaporated, about 9-10 minutes.
- Reduce the heat to low and stir in the butter until almost melted.
- Remove from heat and stir in the whisked eggs and remaining Pecorino. Try to incorporate the eggs quickly so they don't have a chance to scramble, and instead turn into a creamy sauce like a carbonara.
- Season to taste and serve!