Servings: 4
Calories: 354kcal
Ingredients
- 8 oz chickpea pasta
- 1 1/2 cups reduced fat milk
- 1 cup cottage cheese such as Good Culture
- 1/2 cup parmesan cheese shredded
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1.5 tbsp cornstarch
- Kosher/sea salt to taste
- pepper to taste
- 1/2 tsp dried basil
- 1/2 cup broccoli florets
Instructions
- Pour water in a large saucepan. Bring to a boil and cook according to package instructions.
- Add milk, cottage cheese, parmesan cheese, garlic powder, cornstarch, a pinch of salt and pepper to a blender. Blend until smooth.
- Heat a large skillet over medium heat. Spray the surface of the skillet with cooking spray. Pour the mixture mixture into the skillet and stir until you reach your desired consistency.
- Add the cooked noodles and broccoli to the sauce. Sprinkle with dried basil Stir until the noodles are well coated. Adjust to taste preferences if needed. Enjoy immediately or transfer to an airtight container and store in the refrigerator for later.
Nutrition
Calories: 354kcal | Carbohydrates: 42g | Protein: 29g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 391mg | Potassium: 202mg | Fiber: 8g | Sugar: 11g | Vitamin A: 260IU | Vitamin C: 10mg | Calcium: 323mg | Iron: 6mg
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