Original web recipe; practical kitchen testing is pending. Nutrition is an ingredient-based estimate, not a laboratory measurement. Image shows a serving suggestion.
Ingredients
- 5 oz (140 g) dry chickpea pasta
- 1 cup (225 g) low-fat cottage cheese
- 2 tsp (10 ml) olive oil
- 1/4 tsp (0.5 g) ground black pepper
- 2 cups (180 g) small broccoli florets
- 2 garlic cloves (6 g), minced
Method
- Cook chickpea pasta according to package instructions; reserve 1/2 cup (120 ml) cooking water, then drain.
- Blend cottage cheese with 1/4 cup (60 ml) reserved cooking water until smooth.
- Heat oil in a skillet. Add vegetables and listed flavorings and cook 5–7 minutes until tender, adding a splash of water if needed.
- Turn heat to low, add pasta and the blended sauce and warm gently for 1–2 minutes without boiling. Season with pepper and divide between two bowls.
Cook’s note: Serve immediately. Ingredient brands and portion sizes change nutrition estimates.
Allergens: Milk. Check all package labels; oats and sauces may have additional allergens.
Approximate nutrition per serving: 440 kcal · Protein 31 g · Carbohydrates 51 g · Fat 12 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.