We still use a bit of dairy, but halved the cheese by incorporating nutritional yeast into the recipe. Nutritional yeast is packed in B-vitamins, folic acid, selenium, zinc, and protein and is gluten-free (check specific brands for certification), and contains no added sugars or preservatives. And is it ever tasty, cheesy and savoury. So this dish is bursting in flavour, phyto-nutrients and nutrition with half the saturated fat as the traditional take.
- 12 ounces multigrain elbow pasta
- 1 head cauliflower, finely chopped
- 2 cups brown rice crumbs
- 2 TBLS ground chia
- 1/2 cup parsley, chopped
- 3 tablespoons olive oil
- 1/2 cup nutritional yeast (I like Red Star brand)
- 1 onion, chopped
- 1 cup grated extra sharp cheddar
- 1/2 cup nonfat greek Yogurt or Plain unsweetened Almond Milk yogurt
- 1/2 cup unsweetened almond milk
- 1 tablespoon Dijon mustard
- Salt and pepper
Heat oven to 400° F. Cook the pasta according to the package. Adding the cauliflower for last 3 minutes of cooking; drain and set aside.
Mix brown rice crumbs/chai mix with parsley, 2 tablespoons of the oil, salt and pepper.
Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, salt and pepper until soft, 3 minutes.
Mix in the pasta and cauliflower and the cheese, nutritional yeast, yogurt, almond milk and mustard.
Transfer to a shallow 3-quart baking dish, sprinkle with the crumb mixture, and bake until golden brown, 12 to 15 minutes.
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