NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

1 cup Cremini mushrooms

1 tsp Olive oil

1 clove Garlic

0.5 cup Non-fat Greek yogurt

1 tbsp Heavy cream

1.25 oz Parmesan cheese

3 tbsp Nutritional yeast

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 tsp Fresh thyme

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  Reserve 0.25 cup of the starchy pasta water before draining the pasta.

• 3

  While the pasta cooks, heat the olive oil in a large skillet over medium heat.

• 4

  Add the sliced cremini mushrooms to the skillet and sauté for 5-7 minutes until they are browned and tender.

• 5

  Stir in the minced garlic and cook for an additional 60 seconds until fragrant.

• 6

  In a small bowl, whisk together the Greek yogurt, heavy cream, nutritional yeast, sea salt, and black pepper until smooth.

• 7

  Lower the skillet heat to low and add the cooked pasta and the yogurt mixture to the mushrooms.

• 8

  Gradually add the reserved pasta water and the grated parmesan cheese, tossing constantly until a creamy sauce forms and coats the noodles.

• 9

  Garnish with chopped fresh parsley and thyme leaves before serving immediately.