NUTRITION

SERVINGS

INGREDIENTS

2.75 oz dry chickpea elbow pasta

0.75 cup non-fat Greek yogurt

0.5 oz sharp cheddar cheese

0.25 oz mozzarella cheese

0.5 tbsp grated parmesan cheese

1 cup broccoli florets

2 tbsp unsweetened almond milk

1 tsp Dijon mustard

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

• 2

  Bring a large pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package instructions suggest.

• 3

  Add the broccoli florets to the boiling pasta water during the final 2 minutes of cooking, then drain the pasta and broccoli well.

• 4

  In a large mixing bowl, whisk together the Greek yogurt, almond milk, Dijon mustard, garlic powder, onion powder, sea salt, and black pepper until completely smooth.

• 5

  Stir in half of the shredded cheddar and half of the mozzarella cheese into the yogurt mixture.

• 6

  Add the cooked pasta and broccoli to the bowl, tossing thoroughly to ensure every piece is coated in the creamy sauce.

• 7

  Transfer the mixture into the prepared baking dish and top evenly with the remaining cheddar, mozzarella, and the grated parmesan.

• 8

  Bake for 15 to 20 minutes until the cheese is melted and the top is beautifully golden and bubbling.