Our new obsession: herb infused olive oil. Not that olive oil needs any help to be great, but this basil kick makes this one a winner. A little goes a long way so use sparingly. It's a simple equation: Quality protein from the Banza pasta +  Healthy fat from the olive oil + Nutrient dense vegetables= a superstar dinner. We want to see what you can come up with...post your dishes on Instagram or Facebook and tag @twinatics!



  • 1 box of Banza pasta
  • 2 sweet white onions, julienne style
  • 3 bell peppers, julienne style
  • Juice from 2 lemons, separated
  • 1/4 cup of minced garlic
  • 1/2-1 full container of mushrooms (depending on how much you prefer)
  • 1 1/2 tablespoon of tumeric
  • Pinch of cayenne pepper
  • 1/4 cup of white cooking wine
  • 1/4 cup of almond flour


  1. Heat stove on med-high heat
  2. Sautée the white sweet onions for about 10 min.
  3. Then add the 3 bell peppers and cook until caramelized. Add salt and pepper 
  4. Pour in juice from one whole lemon 
  5. Add minced garlic and mushrooms and stir. Add a little more salt and pepper if needed
  6. Add 1 1/2 tablespoon of turmeric
  7. Pour in Juice of another whole lemon 
  8. Add a pinch of cayenne pepper
  9. Add white cooking wine
  10. Add flour to thicken (we used almond flour-*Gluten Free*) and stir
  11. Cook Banza pasta el dente (it will continue to cook once you mix with sauce)
  12. Add pasta to veggies and sauce, mix well 
  13. Before serving, sprinkle generous portion of sesame seeds and Drizzle basil infused olive oil on top (this is the key step!)
  14. Enjoy!!