NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta shells

0.5 cup Low-fat cottage cheese

1 oz Reduced-fat sharp cheddar cheese

1 tbsp Nutritional yeast

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 large Egg

0.25 cup Whole wheat panko breadcrumbs

0.25 tsp Avocado oil

PREPARATION

• 1

  Cook the chickpea pasta in boiling water until al dente, then drain and set aside to cool slightly.

• 2

  In a blender, combine the cottage cheese, nutritional yeast, garlic powder, sea salt, and black pepper, processing until completely smooth.

• 3

  Transfer the cooked pasta to a bowl and stir in the blended cheese sauce and shredded cheddar cheese until well combined.

• 4

  Place the pasta mixture in the refrigerator for 30 minutes to firm up, making it easier to shape.

• 5

  Once chilled, scoop the mixture and roll into 6 to 8 uniform balls.

• 6

  Whisk the egg in a small bowl and place the panko breadcrumbs in a separate shallow dish.

• 7

  Dip each ball into the egg wash and then roll in the panko breadcrumbs until thoroughly coated.

• 8

  Lightly brush or spray the balls with avocado oil and air-fry at 375°F for 10-12 minutes until the exterior is golden and crispy.