NUTRITION

SERVINGS

INGREDIENTS

3 oz Chickpea pasta

0.5 cup Low-fat cottage cheese

1 oz Sharp cheddar cheese

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

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 suggest, ensuring it remains al dente.

• 3

  While the pasta cooks, place the cottage cheese, nutritional yeast, Dijon mustard, garlic powder, onion powder, sea salt, and black pepper into a high-speed blender.

• 4

  Process the cottage cheese mixture until it is completely smooth and resembles a traditional béchamel sauce.

• 5

  Steam the broccoli florets briefly until they are bright green but still have a firm bite.

• 6

  Drain the pasta and return it to the pot, then stir in the blended cheese sauce and the steamed broccoli until well combined.

• 7

  Transfer the mixture to the prepared baking dish and spread it into an even layer.

• 8

  Sprinkle the shredded sharp cheddar cheese evenly over the top of the pasta.

• 9

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese on top is melted and slightly browned.

• 10

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