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Chickpea pasta shells & cheese

Chickpea pasta shells & cheese

8
Points®
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
Your boxed favorite 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 2% evaporated milk

¾ cup(s)

Cornstarch

2 tsp

Kosher salt

½ tsp

Ground turmeric

¼ tsp

Reduced fat cheddar cheese

¾ cup(s), shredded, sharp variety

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. Serving size: about 3⁄4 cup

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