NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

0.5 cup Non-fat Greek yogurt

0.25 cup Low-fat cottage cheese

1.5 oz Reduced-fat sharp cheddar cheese

1 tbsp Whole wheat breadcrumbs

1 tsp Olive oil

0.25 tsp Garlic powder

0.25 tsp Dry mustard

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Cook the chickpea pasta in boiling water for 2 minutes less than the package instructions to keep it al dente.

• 3

  Pulse the cottage cheese in a high-speed blender until it reaches a completely smooth and creamy consistency.

• 4

  In a large mixing bowl, whisk together the blended cottage cheese, Greek yogurt, garlic powder, dry mustard, sea salt, and black pepper.

• 5

  Stir in 1 ounce of the shredded cheddar cheese until the sauce is well combined.

• 6

  Drain the pasta and immediately fold it into the cheese sauce until every noodle is evenly coated.

• 7

  Transfer the mixture to a small oven-safe baking dish and sprinkle the remaining 0.5 ounce of cheddar cheese over the top.

• 8

  In a small ramekin, toss the breadcrumbs with olive oil and scatter them evenly over the cheese layer.

• 9

  Bake for 15 to 20 minutes until the sauce is bubbling and the breadcrumb topping is beautifully toasted and golden.