Creamy Mac n Cheese

Ingredients

* 16 oz high protein pasta (I used Banza, but other chickpea or lentil pastas will do)

* 1 c green peas

* 2 c sliced mushrooms

* 1 c full fat cottage cheese

* 2 c unsweetened plant-based milk of choice

* 4 tsp cornstarch

* 1/2 tsp paprika

* 1/2 tsp garlic powder

* 1 tsp salt

* 4 tsp salted butter

* Pinch black pepper

* 7-8 oz shredded cheddar

Directions

1. Cook pasta according to package. 2-3 mins before pasta is done, add mushrooms and peas in to blanch them before draining all. Set aside, and add a small drizzle of olive oil and stir to prevent pasta from sticking.

2. Add cottage cheese, milk, cornstarch, spices, and salt to blender or food processor and blend until smooth and creamy (about 30 secs)

3. Pour this into a pot and cook over medium heat until it starts to thicken, stirring very frequently. Add pasta, butter, and black pepper, stir, and cook over low for 1-2 mins until thickened and the sauce coats all the pasta

4. Remove from heat, stir in cheese, and keep stirring for 30 secs-1 min or until cheese is incorporated fully. Adjust seasoning, if necessary, and enjoy!

Makes: 6 servings, 412 calories, 28 G protein, 9 G fiber, 50 G carbs, 13 G fat

Notes

IG: Thewomensdietician