NUTRITION

SERVINGS

INGREDIENTS

2 oz dry chickpea pasta

0.5 cup low-fat cottage cheese

0.25 cup non-fat Greek yogurt

1 oz sharp cheddar cheese

2 tbsp unsweetened almond milk

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp dry mustard

0.25 tsp sea salt

0.13 tsp black pepper

2 tbsp panko breadcrumbs

1 tbsp grated parmesan cheese

0.13 tsp smoked paprika

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small individual-sized baking dish.

• 2

  Cook the chickpea pasta in boiling salted water for 2 minutes less than the package directions specify for al dente, then drain.

• 3

  In a high-speed blender, combine the cottage cheese, Greek yogurt, almond milk, garlic powder, onion powder, dry mustard, sea salt, and black pepper. Blend until completely smooth and velvety.

• 4

  In a mixing bowl, toss the cooked pasta with the blended sauce and half of the shredded sharp cheddar cheese until well coated.

• 5

  Transfer the mixture to the prepared baking dish and top with the remaining sharp cheddar cheese.

• 6

  In a small bowl, stir together the panko breadcrumbs, grated parmesan, and smoked paprika. Sprinkle this mixture evenly over the top of the pasta.

• 7

  Bake for 15-20 minutes until the sauce is bubbling and the crust is golden brown and crisp.