NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea elbow pasta

0.75 cup Non-fat Greek yogurt

0.75 oz Sharp cheddar cheese

1 tbsp Parmesan cheese

1 large Egg

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 baking dish.

• 2

  Boil the chickpea pasta in salted water for 2 minutes less than the package directions to keep it al dente, then drain.

• 3

  Steam the cauliflower florets until very soft, then finely chop or mash them to a rice-like consistency to blend into the sauce.

• 4

  In a large mixing bowl, whisk together the Greek yogurt, egg, garlic powder, onion powder, sea salt, and black pepper.

• 5

  Stir in the shredded cheddar cheese and the mashed cauliflower until the mixture is well combined.

• 6

  Fold the cooked pasta into the cheese mixture and transfer everything into the prepared baking dish.

• 7

  Sprinkle the parmesan cheese and smoked paprika over the top and bake for 20 minutes until the sauce is set and the edges are bubbling.