NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea elbow pasta

4 oz ground turkey (93% lean)

0.25 cup plain non-fat Greek yogurt

1 oz grass-fed sharp cheddar cheese

2 tbsp unsweetened almond milk

1 tbsp nutritional yeast

1 cup fresh baby spinach

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe ramekin or baking dish.

• 2

  Bring a small pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions until very al dente.

• 3

  While the pasta cooks, heat a non-stick skillet over medium-high heat and brown the ground turkey until fully cooked through.

• 4

  Season the turkey with garlic powder, onion powder, smoked paprika, sea salt, and black pepper, stirring to incorporate.

• 5

  In a small mixing bowl, whisk together the Greek yogurt, almond milk, nutritional yeast, and half of the shredded cheddar cheese until a thick sauce forms.

• 6

  Drain the pasta and return it to the pot, then fold in the seasoned turkey, fresh spinach, and the yogurt cheese sauce until the spinach begins to wilt.

• 7

  Transfer the mixture to the prepared baking dish and top with the remaining shredded cheddar cheese.

• 8

  Bake for 10-12 minutes until the cheese is melted and the edges are bubbling and golden brown.