Cauliflower: 100g (1 cup, florets), Broccoli: 50g (1/2 cup, florets), Whole wheat pasta (elbow or shells): 40g (1/4 cup, dry), Cheddar cheese (reduced-fat): 30g (2 tbsp, shredded), Greek yogurt (plain, low-fat): 30g (2 tbsp), Milk (low-fat): 60ml (1/4 cup), Nutritional yeast: 5g (1 tbsp), Dijon mustard: 5g (1 tsp), Garlic powder: 1g (1/4 tsp), Onion powder: 1g (1/4 tsp), Whole wheat breadcrumbs: 15g (1 tbsp), Olive oil: 5ml (1 tsp), Salt: 1g (pinch), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 375°F (190°C). 2. Cook 40g pasta according to package directions. In the last 3 minutes of cooking, add 100g cauliflower florets and 50g broccoli florets. Drain. 3. In a small saucepan over medium heat, whisk together 60ml milk, 30g Greek yogurt, 5g nutritional yeast, 5g Dijon mustard, 1g garlic powder, 1g onion powder, a pinch of salt, and 1g black pepper. 4. Add 20g shredded cheddar cheese and stir until melted and smooth. 5. Combine the cheese sauce with the pasta and vegetables. 6. Transfer to a small baking dish. 7. In a small bowl, mix 15g breadcrumbs with 5ml olive oil and remaining 10g shredded cheese. Sprinkle over the pasta mixture. 8. Bake for 15-20 minutes until golden and bubbly.
