NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Chickpea pasta

0.5 cup Low-fat cottage cheese

0.5 cup Tomato sauce

2 tbsp Parmesan cheese

1 tbsp Nutritional yeast

0.5 tsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Fresh basil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

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

  While the pasta cooks, place the low-fat cottage cheese in a blender and pulse until completely smooth and creamy.

• 3

  Heat the extra virgin olive oil in a large skillet over medium heat, then add the minced garlic and red pepper flakes, sautéing until fragrant.

• 4

  Stir in the tomato sauce and nutritional yeast, simmering for 2 minutes before lowering the heat and whisking in the blended cottage cheese.

• 5

  Reserve a small amount of pasta water, then drain the pasta and add it to the skillet, tossing to coat thoroughly.

• 6

  Season with sea salt and black pepper, then fold in the fresh basil and use pasta water to adjust the sauce consistency.

• 7

  Serve the pasta immediately in bowls topped with the grated parmesan cheese.