NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Chickpea macaroni pasta

0.5 cup Low-fat cottage cheese

0.25 cup Plain non-fat Greek yogurt

0.5 oz Sharp cheddar cheese

1 tbsp Nutritional yeast

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.13 tsp Sea salt

0.13 tsp Black pepper

2 tbsp Panko breadcrumbs

0 tsp Olive oil

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a touch of oil.

• 2

  Bring a pot of salted water to a boil and cook the chickpea macaroni for 2 minutes less than the package instructions until al dente.

• 3

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

• 4

  Drain the pasta and return it to the pot, then stir in the blended cheese sauce and half of the shredded sharp cheddar cheese until well combined.

• 5

  Transfer the pasta mixture to the prepared baking dish and sprinkle the remaining cheddar cheese evenly over the top.

• 6

  In a small bowl, toss the panko breadcrumbs with the olive oil until coated, then scatter them over the cheese layer.

• 7

  Bake for 15 to 20 minutes until the sauce is bubbling and the breadcrumb topping has turned a beautiful golden brown.