Looking for a comfort food indulgence without all the guilt this holiday season? Try out this protein-packed mac and cheese! Adapted from Eating Bird Food.
1 box (8 oz) Barilla Chickpea Rotini
4 cups broccoli florets
1 Tablespoon organic butter
1 cup milk (unsweetened almond, coconut, cashew milk would work here as well)
1 Laughing Cow spreadable cheese wedge
1 1/2 cups (6 oz) reduced-fat shredded cheddar cheese (more, if needed)*
1 handful chopped baby spinach
Sea salt and pepper, to taste
Bring a large pot of water to a boil. Add chickpea rotini pasta, return to a boil and cook for a total of 8 minutes, adding in the broccoli florets at the four-minute mark. Drain pasta and broccoli. In the same large pot over low/medium heat add butter, milk, salt, and pepper. Once the butter has melted add in drained pasta and broccoli, spreadable cheese wedge, and shredded cheese. Let cheese melt a little, about 30 seconds. Use a spoon to stir everything together until the pasta is well coated with cheese, adding more cheese if needed. Add in chopped baby spinach and toss until wilted. Serve immediately with additional salt and pepper, if needed.