NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea fettuccine pasta

0.75 cup Low-fat cottage cheese

0.25 cup Nutritional yeast

1 cup Cremini mushrooms

0.5 cup Frozen sweet peas

1 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Grated parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Cook the chickpea fettuccine in a pot of boiling salted water according to package directions, reserving 1/4 cup of pasta water before draining.

• 2

  While the pasta cooks, place the cottage cheese, nutritional yeast, garlic powder, sea salt, and black pepper into a high-speed blender and process until completely smooth.

• 3

  Heat the olive oil in a large skillet over medium heat and add the sliced cremini mushrooms, sautéing until they are golden brown and tender.

• 4

  Mince the garlic and add it to the skillet, cooking for 1 minute until fragrant, then stir in the frozen sweet peas until heated through.

• 5

  Lower the heat and pour the blended cottage cheese sauce into the skillet, stirring constantly and adding the reserved pasta water as needed to reach a creamy consistency.

• 6

  Toss the cooked fettuccine into the sauce until well-coated, then serve immediately topped with the grated parmesan cheese.