Chickpea Pasta Mac and Cheese

Ingredients

Ingredients

• 56 g chickpea pasta
• 1 cups low‑fat cottage cheese
• 1/2 cups lite shredded cheese (e.g., mozzarella or cheddar)
• 1/4 cups onion, finely diced
• 1 tsp garlic, minced
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp paprika (smoked if possible)
• to taste salt

Instructions

1. Boil a pot of salted water and cook the chickpea pasta according to package directions, usually 6–8 minutes, until al dente.
2. While the pasta cooks, melt a tablespoon of butter in a saucepan over medium heat and sauté the diced onion until translucent, about 2 minutes.
3. Add the minced garlic and continue to sauté for another 30 seconds, being careful not to let it brown.
4. Transfer the cottage cheese, shredded cheese, black pepper, paprika, and a pinch of salt into a blender or food processor; blend until smooth and creamy.
5. Return the blended cheese mixture to the saucepan and warm gently, stirring to keep it glossy.
6. When the pasta is done, reserve ¼ cup of the cooking liquid, then drain the pasta and return it to the pot.
7. Pour the cheese sauce over the pasta, add the reserved cooking liquid, and toss to coat evenly; the liquid helps the sauce cling to the noodles.
8. Taste and adjust seasoning with additional salt or pepper if needed, then transfer to serving bowls.
9. Serve immediately, garnished with a sprinkle of extra paprika or chopped fresh parsley for color, if desired.

Notes

For an even richer texture, stir in a splash (≈2 tbsp) of low‑fat milk just before serving.