NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea pasta

0.5 cup cooked brown lentils

0.5 cup low-fat cottage cheese

0.5 cup marinara sauce

0.25 cup liquid egg whites

1 tbsp nutritional yeast

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.5 cup sliced mushrooms

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish with avocado oil spray to ensure nothing sticks.

• 2

  Boil the chickpea pasta in a pot of water for 2 minutes less than the package directions to maintain a firm, al dente texture.

• 3

  Sauté the sliced mushrooms and fresh baby spinach in a pan over medium heat until the spinach is fully wilted and tender.

• 4

  In a blender, combine the low-fat cottage cheese, marinara sauce, liquid egg whites, garlic powder, and dried oregano until the mixture is completely smooth and creamy.

• 5

  In a large mixing bowl, fold together the par-cooked pasta, cooked brown lentils, and sautéed vegetables until well incorporated.

• 6

  Pour the blended sauce over the pasta mixture and stir until everything is evenly coated with the protein-rich sauce.

• 7

  Season the mixture with sea salt and black pepper, then transfer it into the prepared baking dish.

• 8

  Sprinkle the nutritional yeast and grated parmesan cheese evenly over the top, then bake for 18-20 minutes until the top is bubbly and golden brown.