To make this recipe, I’ve used Banza penne. Banza is made with chickpeas and is a bit more dense than most gluten-free pasta. This also makes it less likely to fall apart or disintegrate like many other gluten-free pastas. This recipe has not been tested with other gluten-free noodles, so please be aware of that when making this recipe. Plus I think you’ll like Banza anyway. It’s high in protein and fiber, lower in carbs than average pasta. Since trying all of the varieties of Banza, I haven’t bought any other gluten-free pasta. I find it locally at Sprouts and have also ordered online.