Chickpea pasta shells & cheese
8
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Your boxed favourite gets a WW-style makeover with the help of the thickening power of cornstarch and a protein-filled bean-based pasta. Cook frozen broccoli or spinach with the pasta to up the non-starchy-veg factor in the finished dish.
Ingredients
Uncooked chickpea pasta
8 oz, shells
Low-fat evaporated milk
¾ cup(s)
Cornstarch
2 tsp(s)
Table salt
½ tsp(s)
Ground turmeric
¼ tsp(s)
Reduced fat sharp cheddar cheese made with 2% milk
¾ cup(s), shredded
Instructions
1
Cook the pasta according to the package directions. Drain the pasta well and return to the pot.
2
Meanwhile, in a small bowl, whisk the milk, cornstarch, salt, and turmeric. Add the milk mixture to the pot of pasta. Cook over medium-low heat until the sauce is thickened, 2 to 3 minutes, stirring often. Remove from heat. Gradually add the cheese and stir until melted.
3
Per serving (about 3⁄4 cup)
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