Mac'n cheese full of fibre
This macaroni contains what your intestinal bacteria need to help produce serotonin, dopamine and anti-inflammatory molecules.
Servings: 4
Ingredients
- 1 t.(250 ml) of penne with chickpeas (or lentils or green peas)
- 1 tbsp(15 ml) of canola oil
- 1 onion sliced
- 2 garlic cloves chopped
- 3 celery stalks cut into small cubes
- 100 ml plain Greek yogurt 0 % m.g.
- ¼ t. (60 ml) cream cheese
- ¼ t.(60 ml) parmesan cheese grated
- 1 tablespoon (15 ml) fresh lemon juice
- 2 cans (398 ml each) artichoke hearts, quartered rinsed and drained
- ½ organic spinach container (142 g)
- ⅓ t. (80 ml) unsweetened plain soy beverage
- 1 t. (250 ml) light mozzarella grated
- Pepper to taste
Instructions
- Preheat oven to 180°C (350°F).
- Cook penne according to package directions. Drain.
- Heat oil in a skillet over medium heat. Cook and stir onion, garlic and celery for 3 to 4 minutes, until vegetables are tender.
- In a large bowl, combine yogurt, cream cheese, Parmesan, lemon juice, artichoke hearts and onion mixture.
- Add pasta, spinach, soy beverage and 1/3 of the cheese to the bowl. Season with pepper and stir.
- Divide mixture among four small baking dishes. Sprinkle each portion with the remaining cheese.
- Bake for approx. 25 minutes, until cheese is golden brown.
Notes
Recipe by the Épithélia team,