NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea rotini pasta

1 cup Non-fat Greek yogurt

1.5 oz Sharp cheddar cheese

1 cup Broccoli florets

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Nutritional yeast

2 tbsp Unsweetened almond milk

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a touch of olive oil.

• 2

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

• 3

  Add the finely chopped broccoli florets to the pasta water during the final 60 seconds of boiling, then drain the pasta and broccoli together.

• 4

  In a large mixing bowl, whisk together the non-fat Greek yogurt, almond milk, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until smooth.

• 5

  Stir 1 ounce of the shredded sharp cheddar cheese into the yogurt mixture.

• 6

  Gently fold the cooked pasta and broccoli into the cheese sauce until every piece is thoroughly and evenly coated.

• 7

  Transfer the mixture into the prepared baking dish and sprinkle the remaining 0.5 ounce of cheddar cheese over the top.

• 8

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese on top has melted into a golden crust.