NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Chickpea elbow pasta

0.5 cup Low-fat cottage cheese

1.25 oz Sharp cheddar cheese

0.25 cup Liquid egg whites

2 tbsp Skim milk

1 tbsp Nutritional yeast

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.13 tsp Black pepper

1 tsp Dijon mustard

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) 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 to keep it al dente.

• 3

  In a high-speed blender, combine the cottage cheese, liquid egg whites, skim milk, nutritional yeast, garlic powder, smoked paprika, sea salt, black pepper, and Dijon mustard.

• 4

  Blend the sauce ingredients on high until the mixture is completely smooth and creamy.

• 5

  Drain the cooked pasta and return it to the pot, then stir in the blended sauce and 0.75 oz of the shredded sharp cheddar cheese.

• 6

  Transfer the pasta mixture into the prepared baking dish and sprinkle the remaining 0.5 oz of shredded cheddar evenly over the top.

• 7

  Bake for 15-20 minutes until the cheese is melted and the sauce is bubbly and golden around the edges.