NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

0.5 cup Low-fat cottage cheese

1 oz Sharp cheddar cheese

0.25 cup Non-fat Greek yogurt

1 tbsp Nutritional yeast

1 tsp Dijon mustard

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Broccoli florets

1 tbsp Whole wheat breadcrumbs

PREPARATION

• 1

  Preheat your oven to 375°F 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 instructions, adding the chopped broccoli florets for the final minute of boiling.

• 3

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

• 4

  Drain the pasta and broccoli well, then return them to the warm pot.

• 5

  Pour the blended cheese sauce over the pasta and broccoli, stirring in half of the shredded sharp cheddar until everything is evenly coated.

• 6

  Transfer the mixture to the prepared baking dish, then top with the remaining shredded cheddar and a sprinkle of whole wheat breadcrumbs.

• 7

  Bake for 15 to 20 minutes until the cheese is bubbly and the breadcrumb topping has reached a golden brown color.