Name: Protein Macaroni and Cheese Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz chickpea pasta; 1 cup broccoli florets; 0.5 cup non-fat Greek yogurt; 1 oz sharp cheddar cheese; 2 tbsp nutritional yeast; 1 tbsp unsweetened almond milk; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp smoked paprika

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Protein Macaroni and Cheese Bake

Al dente chickpea pasta tossed in a creamy Greek yogurt and sharp cheddar sauce, baked until bubbling and golden with tender broccoli florets.

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NUTRITION

Protein

43.7g

Fat

15.0g

Carbs

68.2g

SERVINGS

1 serving

INGREDIENTS

3 oz chickpea pasta

1 cup broccoli florets

0.5 cup non-fat Greek yogurt

1 oz sharp cheddar cheese

2 tbsp nutritional yeast

1 tbsp unsweetened almond milk

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

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PREPARATION

1
Preheat your oven to 375°F.
2
Boil the chickpea pasta in a large pot of salted water for 2 minutes less than the package directions until it is al dente.
3
Steam the broccoli florets in a steamer basket over boiling water until they are bright green and slightly tender.
4
In a large mixing bowl, whisk together the non-fat Greek yogurt, nutritional yeast, garlic powder, sea salt, black pepper, smoked paprika, and almond milk until the sauce is smooth.
5
Fold the cooked pasta, steamed broccoli, and half of the shredded sharp cheddar cheese into the yogurt sauce until well combined.
6
Transfer the mixture into a small oven-safe baking dish and sprinkle the remaining cheddar cheese evenly over the top.
7
Bake for 15 minutes until the cheese is completely melted and the edges of the dish are bubbling and golden.