NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

1 cup cauliflower florets

0.5 cup non-fat Greek yogurt

1 oz sharp cheddar cheese

1 oz part-skim mozzarella cheese

1 tbsp parmesan cheese

2 tbsp unsweetened almond milk

0.25 tsp garlic powder

0.25 tsp dry mustard

0.25 tsp sea salt

0.13 tsp black pepper

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 directions suggest.

• 3

  Add the finely chopped cauliflower florets to the boiling pasta water for the final 3 minutes of cooking time.

• 4

  Drain the pasta and cauliflower thoroughly, then return them to the warm pot over very low heat.

• 5

  Stir in the Greek yogurt, almond milk, garlic powder, dry mustard, sea salt, and black pepper until the mixture is smooth and well-combined.

• 6

  Fold in the shredded cheddar and mozzarella cheeses, stirring gently until they begin to melt into a thick sauce.

• 7

  Transfer the macaroni mixture into the prepared baking dish and sprinkle the grated parmesan cheese evenly over the top.

• 8

  Bake for 10-12 minutes until the cheese is bubbling and the top is lightly golden brown.