NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta shells

0.5 cup Low-fat cottage cheese

0.25 cup Plain nonfat Greek yogurt

1 oz Sharp cheddar cheese

1 tbsp Nutritional yeast

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.13 tsp Sea salt

0.13 tsp Black pepper

2 tbsp Whole wheat breadcrumbs

0.5 tsp Extra virgin olive oil

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Boil the chickpea pasta shells in a large pot of salted water for 2 minutes less than the package instructions until al dente.

• 3

  In a high-speed blender, combine the cottage cheese, Greek yogurt, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until the mixture is completely smooth and creamy.

• 4

  Drain the pasta and return it to the pot over low heat, then stir in the blended cheese sauce and half of the shredded cheddar cheese until well combined.

• 5

  Transfer the pasta mixture into a small oven-safe baking dish and sprinkle the remaining cheddar cheese evenly over the top.

• 6

  In a small bowl, toss the whole wheat breadcrumbs with the olive oil and chopped fresh parsley, then scatter them over the cheese layer.

• 7

  Bake for 15 minutes until the sauce is bubbly and the breadcrumb topping has reached a perfect golden brown.