Monday, October 14, 2013
Adapted from Current Mom
• 1 ½ cups pasta (Connor picked out this curly pasta and it worked really well to hold the cheese)
• 1 cup skim milk
• 1 cup canned chickpeas, drained
• 1 ½ cups shredded sharp cheddar cheese (we used low fat)
• 1 tsp salt
• 1/8 tsp garlic powder
• 1/8 tsp paprika
Cook pasta in a large pot according to box directions and drain.
While the pasta is cooking, puree the chickpeas in a food processor until smooth.
Pour the pureed chickpeas and milk into a small pot over medium heat. Stir until smooth (about 2 minutes).
Add the cheese, salt, garlic powder, and paprika and mix well until the cheese melts.
Pour the cooked pasta back into the large pot and pour in the chickpea mixture.
Mix well and serve.