Name: Broccoli Cheddar Pasta Bake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 2 oz dry chickpea penne; 2 cups raw broccoli florets; 1 oz sharp cheddar cheese; 0.5 cup nonfat Greek yogurt; 0.25 cup 1% milk; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dry mustard powder

Nutrition

Per serving

487 calories

Protein: 47g; 33% of calories
Carbs: 63g; 44% of calories
Fat: 14g; 22% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 375°F (190°C).
Bring a medium pot of salted water to a boil and cook the dry chickpea penne for 5 minutes.
Add the raw broccoli florets to the boiling pasta water for the final 3 minutes of cooking time.
Drain the pasta and broccoli thoroughly in a colander.
In a medium mixing bowl, whisk together the nonfat Greek yogurt, 1% milk, garlic powder, onion powder, sea salt, black pepper, and dry mustard powder until smooth.
Fold 1/2 oz of the sharp cheddar cheese into the yogurt mixture.
Add the cooked pasta and broccoli to the bowl and toss until every piece is coated in the creamy sauce.
Transfer the mixture to a small oven-safe baking dish and sprinkle the remaining 1/2 oz of sharp cheddar cheese over the top.
Bake for 15 minutes until the cheese is melted and the edges are golden and bubbling.

Nutrition

Ingredients

Instructions

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