NUTRITION

SERVINGS

INGREDIENTS

1.75 oz chickpea elbow pasta

0.5 cup low-fat cottage cheese

2 tbsp nutritional yeast

0.5 oz sharp cheddar cheese

1 large egg

2 tbsp whole wheat panko breadcrumbs

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.75 tbsp avocado oil

PREPARATION

• 1

  Boil the chickpea pasta in salted water according to package directions until al dente, then drain and set aside.

• 2

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

• 3

  Transfer the cooked pasta to a bowl and stir in the blended cheese sauce and the shredded sharp cheddar until the pasta is evenly coated.

• 4

  Spread the mac and cheese mixture onto a small parchment-lined tray and place it in the freezer for 20-30 minutes until it is firm enough to handle.

• 5

  Scoop the chilled pasta mixture and roll into 4-5 uniform balls using your hands.

• 6

  Whisk the egg in one shallow bowl and place the panko breadcrumbs in another; dip each ball into the egg wash and then roll in the panko until fully coated.

• 7

  Heat the avocado oil in a non-stick skillet over medium-high heat and fry the balls for 2-3 minutes per side until they are golden-brown and crispy all over.