Ingredients:
- 2 cups brown rice elbow pasta
- 3/4 cup greek yogurt
- 3/4 cup pureed cauliflower
- 1 tablespoon extra virgin olive oil
- 2 tablespoons ground chia seeds
- 1 red pepper, diced
- 1 zucchini, grated
- 2 tablespoons almond milk
- 1/2 cup aged white cheddar cheese, finely grated
Directions:
Pre-heat oven to 375°F. Boil water and cook pasta as directed.
Once pasta is cooked and drained, put back in pot, then add Greek yogurt and extra virgin olive oil. Mix well.
Add gound chia and milk.
Mix well and stir in cauliflower puree, grated zucchini, red pepper and chedder cheese (reserving a little cheese for topping).
Grease muffin tin with coconut oil and spoon in mixture. Sprinkle top with shredded cheddar cheese and bake for 20 minutes.
Remove from oven and let cool. Remove from muffin tins and enjoy!
