This dish is packed with protein and a serving of veggies for a creamy and cheesy lightened up version of our favorite comfort food.

Ingredients:

8oz box of Banza elbows pasta

150g cauliflower florets

226g (1 cup) 1% cottage cheese

3T butter

33g flour

2 cups silk unsweetened cashew milk (or whatever milk you want to use)

280g (2 cups) reduced-fat shredded sharp cheddar cheese

Instructions:

Cook pasta according to package instructions in a large pot with extra water. Add the cauliflower to the pot the four minutes. Strain the pasta and cauliflower and set aside. While the pasta is cooking, puree the cottage cheese until smooth using a food processor. Melt the butter in a medium pan over medium heat. Add the flour and cook for 3-5 minutes, stirring often. Slowly add the milk, whisking constantly. Continue cooking until the sauce is thickened and comes to a gentle simmer. Stir in the shredded cheese, cottage cheese, salt and pepper (to taste). Mix in the cooked pasta and cauliflower and stir until well combined.

Serves four. Macros per serving: P 36 / C 48 / F 26 / Fiber 10