NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Chickpea macaroni pasta

1 cup Cauliflower florets

0.5 cup Low-fat cottage cheese

0.75 oz Sharp cheddar cheese

0.75 oz Gruyere cheese

0.25 cup Unsweetened almond milk

0.25 tsp Garlic powder

0.25 tsp Ground mustard

0.25 tsp Sea salt

0.13 tsp Black pepper

1 tsp Nutritional yeast

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish with olive oil spray.

• 2

  Bring a pot of salted water to a boil and cook the chickpea macaroni for 2 minutes less than the package instructions suggest so it remains firm.

• 3

  Steam the cauliflower florets until they are fork-tender, then roughly chop them into bite-sized pieces.

• 4

  In a high-speed blender, combine the cottage cheese, almond milk, garlic powder, ground mustard, sea salt, and black pepper, blending until completely smooth.

• 5

  Drain the pasta and return it to the pot, adding the chopped cauliflower and the blended cottage cheese sauce.

• 6

  Grate the cheddar and gruyere cheeses, then stir three-quarters of the cheese into the pasta mixture until well combined.

• 7

  Transfer the mixture to the prepared baking dish and sprinkle the remaining cheese and nutritional yeast over the top.

• 8

  Bake for 15 to 20 minutes until the cheese is melted and the edges are bubbling and golden.