NUTRITION

SERVINGS

INGREDIENTS

1.75 oz chickpea elbow pasta

0.5 cup low-fat cottage cheese

0.25 cup plain non-fat Greek yogurt

1 oz sharp cheddar cheese

1 tbsp nutritional yeast

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cauliflower florets

1 tsp Dijon mustard

PREPARATION

• 1

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

• 2

  Boil the chickpea elbow pasta in a large pot of salted water for 5 to 6 minutes, or until it is just under al dente.

• 3

  In a high-speed blender, combine the low-fat cottage cheese, plain non-fat Greek yogurt, Dijon mustard, garlic powder, onion powder, sea salt, and black pepper until the mixture is perfectly smooth and creamy.

• 4

  Drain the pasta and return it to the pot, then stir in the blended cheese sauce and the finely chopped cauliflower florets.

• 5

  Fold in half of the shredded sharp cheddar cheese until the pasta is evenly coated.

• 6

  Transfer the mixture to the prepared baking dish and sprinkle the remaining sharp cheddar cheese and nutritional yeast over the top.

• 7

  Bake for 15 to 20 minutes until the edges are bubbling and the cheese has formed a beautiful golden crust.