NUTRITION

SERVINGS

INGREDIENTS

3 oz Chickpea pasta

0.75 cup Non-fat Greek yogurt

2 tbsp Grated parmesan cheese

1 tbsp Nutritional yeast

0.5 medium Red bell pepper

0.5 medium Zucchini

0.25 medium Red onion

0.25 tbsp Olive oil

1 tsp Cajun seasoning

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Slice the red bell pepper, zucchini, and red onion into bite-sized pieces.

• 3

  Toss the vegetables on the baking sheet with olive oil, sea salt, and black pepper.

• 4

  Roast the vegetables for 20 minutes until they are tender and slightly charred.

• 5

  While vegetables roast, cook the chickpea pasta in boiling salted water according to package directions.

• 6

  Reserve 0.5 cup of the starchy pasta water before draining the noodles.

• 7

  In a small bowl, whisk together the Greek yogurt, parmesan cheese, nutritional yeast, Cajun seasoning, and garlic powder.

• 8

  Return the drained pasta to the pot over very low heat and stir in the yogurt sauce mixture.

• 9

  Gradually add the reserved pasta water one tablespoon at a time until the sauce is smooth and creamy.

• 10

  Gently fold the roasted vegetables into the pasta and serve immediately.