NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

0.5 cup low-fat cottage cheese

1 oz sharp cheddar cheese

2 large egg whites

0.25 cup whole wheat panko breadcrumbs

1 tbsp nutritional yeast

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and lightly grease a mini muffin tin with avocado oil spray.

• 2

  Cook the chickpea pasta in boiling water for 2 minutes less than the package directions, then drain and roughly chop into small pieces.

• 3

  In a high-speed blender, combine the cottage cheese, garlic powder, onion powder, sea salt, and black pepper until completely smooth and creamy.

• 4

  In a large mixing bowl, stir together the chopped pasta, the blended cottage cheese sauce, shredded cheddar cheese, and egg whites until the pasta is well coated.

• 5

  In a separate small bowl, mix the whole wheat panko breadcrumbs and nutritional yeast.

• 6

  Spoon the pasta mixture into the prepared muffin tin, pressing down firmly with the back of a spoon to pack them tightly.

• 7

  Sprinkle the panko and nutritional yeast mixture evenly over the top of each bite.

• 8

  Bake for 15 to 18 minutes until the tops are golden brown and the bites feel set.

• 9

  Allow the bites to cool in the pan for at least 5 minutes before carefully removing them to ensure they maintain their shape.