NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Chickpea elbow pasta

0.5 cup Low-fat cottage cheese

0.5 oz Sharp cheddar cheese

2 tbsp Nutritional yeast

2 tbsp Skim milk

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Whole wheat breadcrumbs

0.25 tsp Olive oil

0.25 tsp Dried parsley

PREPARATION

• 1

  Preheat your oven to 375°F 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 suggest, then drain.

• 3

  While the pasta cooks, place the cottage cheese, skim milk, garlic powder, onion powder, sea salt, and black pepper into a high-speed blender.

• 4

  Blend the cottage cheese mixture until it is completely smooth and creamy with no visible curds.

• 5

  Return the drained pasta to the warm pot over low heat and pour in the blended cottage cheese sauce.

• 6

  Add the shredded sharp cheddar cheese and nutritional yeast to the pot, stirring constantly until the cheese is melted and the pasta is well coated.

• 7

  Transfer the creamy pasta mixture into the prepared baking dish.

• 8

  In a small bowl, combine the whole wheat breadcrumbs, olive oil, and dried parsley, tossing until the crumbs are evenly moistened.

• 9

  Sprinkle the breadcrumb mixture over the top of the macaroni.

• 10

  Bake for 15 minutes or until the sauce is bubbling and the breadcrumb topping has turned a light golden brown.