NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

0.5 cup Low-fat cottage cheese

0.25 cup Non-fat Greek yogurt

1.5 oz Sharp cheddar cheese

1 tbsp Nutritional yeast

1 cup Broccoli florets

1 tsp Dijon mustard

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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 so it remains firm.

• 3

  In the last 3 minutes of boiling the pasta, add the broccoli florets to the pot to blanch them.

• 4

  Drain the pasta and broccoli, then set aside.

• 5

  In a high-speed blender, combine the cottage cheese, Greek yogurt, Dijon mustard, garlic powder, onion powder, sea salt, and black pepper, blending until completely smooth.

• 6

  In a large bowl, toss the cooked pasta and broccoli with the blended sauce and half of the shredded cheddar cheese.

• 7

  Transfer the mixture to the prepared baking dish and top with the remaining cheddar cheese and the nutritional yeast.

• 8

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