A high-protein twist on a classic.
" Creamy and satisfying, one the kids will love!" —SS
INGREDIENTS
8 oz high-protein pasta (like chickpea or lentil pasta)
1 ½ cups low-fat milk (or unsweetened non-dairy milk)
1 tbsp. cornstarch or flour (to thicken)
1 cup low-fat shredded cheddar cheese (or reduced-fat cheese blend)
½ cup low fat (2%) cottage cheese (blended smooth)
½ cup Greek yogurt (2% fat)
¼ cup grated Parmesan cheese
Salt and pepper to taste
INSTRUCTIONS
Servings: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes
Cook the pasta: Bring a pot of salted water to a boil and cook
the pasta according to the package instructions until al dente.
Drain and set aside.
Make the sauce base: In a large saucepan over medium heat,
whisk the cornstarch or flour into the milk until well combined.
Stir continuously until the mixture begins to thicken (about 3-5
minutes).
Add the cheese: Lower the heat to medium-low and stir in the
blended cottage cheese, shredded cheddar cheese, and
Parmesan cheese. Stir until the cheese melts and the sauce
becomes smooth.
Add Greek yogurt: Stir in the Greek yogurt until the sauce is
creamy and well combined. Adjust the salt, pepper, and any
additional seasonings to taste.
Combine with pasta: Add the cooked pasta to the cheese
sauce, stirring until evenly coated.
Serve warm: Serve immediately, garnished with a little extra
grated Parmesan or chopped parsley if desired.
NUTRITIONAL INFO:
Calories: 350 kcal
Protein: 26g
Fat: 7g (saturated fat: 3g)
Carbohydrates: 45g
Fiber: 8g (depending on the pasta used)
You can access a printable version of this recipe here.
