YOUR SOLIN GENERATED RECIPE
Creamy Golden Baked Macaroni and Cheese
Tender chickpea pasta and lean ground turkey baked in a velvety pumpkin-yogurt cheese sauce for a comforting, protein-packed meal that feels incredibly indulgent.
INGREDIENTS
1.5 oz Chickpea elbow pasta
3 oz 93% lean ground turkey
0.5 cup Non-fat plain Greek yogurt
0.25 cup Unsweetened pumpkin puree
0.75 oz Shredded sharp cheddar cheese
1 tbsp Nutritional yeast
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Smoked paprika
1 cup Fresh baby spinach
PREPARATION
Preheat your oven to 375°F (190°C).
Boil the chickpea pasta in a pot of salted water for 2 minutes less than the package instructions until slightly firm, then drain well.
In a non-stick skillet over medium-high heat, cook the ground turkey until it is browned and crumbled, ensuring no pink remains.
In a large mixing bowl, whisk together the Greek yogurt, pumpkin puree, nutritional yeast, garlic powder, onion powder, sea salt, and smoked paprika until the sauce is smooth.
Roughly chop the baby spinach and fold it into the sauce along with the cooked pasta and browned turkey.
Transfer the mixture into a small oven-safe baking dish and spread it into an even layer.
Sprinkle the shredded sharp cheddar cheese over the top and bake for 15 to 20 minutes until the cheese is golden and the sauce is bubbling.