NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea penne pasta

0.5 cup Low-fat cottage cheese

0.75 oz Sharp cheddar cheese

0.75 oz Part-skim mozzarella cheese

0.5 oz Gruyere cheese

1 tbsp Parmesan cheese

1 cup Cauliflower florets

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

PREPARATION

• 1

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

• 2

  Bring a pot of water to a boil and cook the chickpea pasta for 2 minutes less than the package directions suggest.

• 3

  Add the cauliflower florets to the boiling pasta water during the final 3 minutes of cooking time.

• 4

  Drain the pasta and cauliflower thoroughly, reserving 2 tablespoons of the starchy cooking water.

• 5

  In a high-speed blender, combine the cottage cheese, garlic powder, onion powder, sea salt, and black pepper until the mixture is completely smooth and creamy.

• 6

  In a large mixing bowl, toss the cooked pasta and cauliflower with the blended cottage cheese sauce and the reserved pasta water.

• 7

  Fold in half of the shredded cheddar, mozzarella, and gruyere cheeses until well distributed.

• 8

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

• 9

  Top the dish with the remaining cheddar, mozzarella, gruyere, and the grated parmesan cheese.

• 10

  Dust the top with smoked paprika for a hint of color and smoky flavor.

• 11

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

• 12

  Turn the broiler on for the last 2 minutes if you prefer a more browned, crispy cheese crust.