Pumpkin Chickpea "Mac" & Cheese
Most of my clients often ask how to avoid comfort foods in time of stress and cold weather. I am a big proponent of making a highly processed food (that people love) into a delicious, healthy option. I love mac and cheese and will admit that when I was severely nauseous during my first trimester, it was my go to “safe” food. I needed to curb my unhealthy obsession and wanted to provide my growing baby a highly nourishing substitute so lo and behold, find my pumpkin mac and cheese made with chickpea pasta.
Chickpea pasta is a great swap for white pasta! It’s mostly made of chickpeas and water and has a high amount of protein, fiber, vitamins and minerals content (iron, potassium, B vitamins). It comes in a variety of shapes (fussili, elbow, shells, etc) and tastes just like pasta! Adding pumpkin to this dish adds a big boost of vitamin A and beta-carotene, which enhances skin, immunity, and eye health. Try this comforting recipe and maybe it’ll convince you to swap it for your traditional mac and cheese holiday dish!
Pumpkin Chickpea “Mac" and Cheese
1 box chickpea pasta (Banza or Explore Asia brand)
1 can (2 cups) of organic pureed pumpkin
1 cup of cheddar cheese (shredded)
½ cup organic 2% milk
1 Tablespoon avocado oil
1/8 teaspoon garlic powder
Black pepper to taste
Cook the chickpea pasta in a medium sized pot in boiling water for 6-7 minutes and drain the remaining liquids.
Transfer the chickpea pasta back into the pot and add remaining ingredients.
On a low flame, mix all the ingredients until melted together.