1 cup (120g) chickpeas, drained and rinsed 2 scoops (60g) vanilla protein powder 2 tablespoons (30g) almond butter 1/4 cup (50g)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375°F

Step 2

Boil and cook pasta as directed by box instructions until al dente. Drain and set aside.

Step 3

In a small saucepan, combine milk and Greek yogurt over medium heat. Whisk continuously until combined. You can also add a tablespoon or two of butter to this mixture if desired.

Step 4

Slowly add in 1 ½ c cheese and whisk until cheese is melted. Stir in spices and seasonings and whisk to combine. Add the cheese sauce to the pasta and stir to combine.

Step 5

Pour cheesy pasta into a small (8x8, 9x9 or a casserole dish) baking pan that has been greased with spray oil.

Step 6

Sprinkle with remaining shredded cheese (more as desired) and panko or breadcrumbs.

Step 7

Bake for 15-20 minutes or until cheese on top is melted and browned and pasta is lightly bubbling.