NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta shells

4 oz 93% lean ground turkey

0.5 cup cauliflower florets

0.25 cup non-fat plain Greek yogurt

0.5 oz sharp cheddar cheese

1 tbsp nutritional yeast

1 tsp Dijon mustard

0.25 tsp garlic powder

0.25 tsp onion powder

0.13 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Boil the chickpea pasta according to package directions in a large pot of salted water, adding the cauliflower florets for the final 3 minutes of cooking.

• 2

  While the pasta boils, brown the ground turkey in a non-stick skillet over medium-high heat until fully cooked and slightly crispy.

• 3

  Drain the pasta and cauliflower, reserving 2 tablespoons of the starchy cooking water before discarding the rest.

• 4

  In a small mixing bowl, whisk together the Greek yogurt, nutritional yeast, Dijon mustard, garlic powder, onion powder, turmeric, salt, pepper, and the reserved pasta water until smooth.

• 5

  Combine the cooked pasta, cauliflower, and turkey in the skillet or a small baking dish, then pour the yogurt sauce over the top.

• 6

  Fold in half of the shredded cheddar cheese and stir until everything is evenly coated in the golden sauce.

• 7

  Top with the remaining cheddar cheese and place under the broiler for 2 to 3 minutes until the cheese is bubbly and perfectly toasted.