NUTRITION

SERVINGS

INGREDIENTS

3 oz Chickpea pasta

0.75 cup Silken tofu

4 tbsp Nutritional yeast

0.5 cup Unsweetened soy milk

1 cup Broccoli florets

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Ground turmeric

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

0.5 tbsp Whole wheat panko breadcrumbs

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

• 2

  Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package instructions so it remains al dente.

• 3

  Steam the broccoli florets for 3-4 minutes until they are bright green and just tender.

• 4

  In a high-speed blender, combine the silken tofu, nutritional yeast, soy milk, garlic powder, onion powder, turmeric, sea salt, black pepper, and lemon juice.

• 5

  Blend on high until the sauce is completely smooth, creamy, and vibrant yellow.

• 6

  Drain the pasta and return it to the pot, then fold in the steamed broccoli and the blended cheeze sauce until everything is thoroughly coated.

• 7

  Transfer the mixture into the prepared baking dish and sprinkle the panko breadcrumbs evenly over the top.

• 8

  Bake for 15 to 20 minutes until the sauce is bubbling and the breadcrumbs have reached a golden brown crunch.