NUTRITION

SERVINGS

INGREDIENTS

3 oz chickpea macaroni pasta

0.5 cup non-fat Greek yogurt

1 oz sharp cheddar cheese

1 tbsp nutritional yeast

0.25 cup unsweetened almond milk

1 cup broccoli florets

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.13 tsp black pepper

0.13 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions until it is al dente.

• 3

  During the last 3 minutes of pasta cooking, add the finely chopped broccoli florets to the boiling water to blanch them.

• 4

  In a large mixing bowl, whisk together the Greek yogurt, almond milk, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until smooth.

• 5

  Stir half of the shredded sharp cheddar cheese into the yogurt mixture.

• 6

  Drain the pasta and broccoli thoroughly, then fold them into the cheese sauce until every noodle is well-coated.

• 7

  Transfer the mixture into the prepared baking dish, spreading it out evenly.

• 8

  Sprinkle the remaining cheddar cheese and the smoked paprika over the top.

• 9

  Bake for 15 to 20 minutes until the cheese is melted and the sauce is bubbling around the edges.

• 10

  Remove from the oven and let it sit for 5 minutes before serving to allow the sauce to set.