NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Chickpea elbow pasta

1 cup Cauliflower florets

0.5 cup Non-fat Greek yogurt

1 oz Reduced-fat 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

2 tbsp Whole wheat breadcrumbs

1 tsp Olive oil

PREPARATION

• 1

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

• 2

  Bring a pot of salted water to a boil. Cook the chickpea pasta according to package directions until just al dente, then drain.

• 3

  While the pasta cooks, steam the cauliflower florets until very tender, about 8-10 minutes.

• 4

  In a high-speed blender, combine the steamed cauliflower, Greek yogurt, shredded cheddar cheese, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper. Blend until completely smooth and creamy.

• 5

  In a small skillet over medium heat, combine the olive oil and whole wheat breadcrumbs. Toast for 2-3 minutes until they are golden brown and fragrant.

• 6

  Toss the cooked pasta with the cauliflower cheese sauce until every noodle is well-coated.

• 7

  Transfer the mixture to the prepared baking dish and sprinkle the toasted breadcrumbs evenly over the top.

• 8

  Bake for 10-12 minutes until the sauce is bubbling and the topping is extra crispy. Let cool for 5 minutes before serving.