Healthy High Protein Broccoli Cheddar Pasta (Panera Copycat!)
APPROXIMATE MACROS per serving (4)u003cbru003ecalories: u003cstrongu003e477u003c/strongu003eu003cbru003eprotein: u003cstrongu003e28.9 gu003c/strongu003eu003cbru003ecarbs: u003cstrongu003e48 gu003c/strongu003eu003cbru003efat: u003cstrongu003e18.9 gu003c/strongu003eu003cbru003efiber: u003cstrongu003e8.3 gu003c/strongu003e
Servings 4 servings
Calories 477kcal
Ingredients
- 8 oz pasta of choice (gluten-free or whole wheat; chickpea or lentil pasta for extra protein) 4 cups broccoli florets, steamed until just tender 1 tbsp olive oil or butter 1/2 medium onion, finely diced 2 cloves garlic, minced 2 tbsp gluten-free flour (or regular, if tolerated) 1 1/2 cups low-sodium veggie or chicken broth 1 cup unsweetened milk of choice (dairy or nondairy) 1 cup shredded sharp cheddar cheese (can use part-skim or reduced fat if desired) 3/4 cup plain 2% or nonfat greek yogurt (adds protein and creaminess) 1/2 tsp paprika 1/2 tsp mustard powder (optional, for a panera-like flavor) sea salt + black pepper to taste
Instructions
- cook pasta according to package directions. set aside.
- steam broccoli until bright green and tender-crisp. set aside.
- in a large pan, warm olive oil/butter over medium heat. sauté onion 3-4 minutes, then add garlic and cook 1 minute more. stir in flour and cook 1-2 minutes to form a roux.
- slowly whisk in broth, then milk. simmer until slightly thickened, 3-4 minutes. reduce heat to low. stir in cheddar until melted.
- remove from heat and let cool for 1–2 minutes (important so the yogurt doesn’t curdle). whisk in greek yogurt, paprika, mustard powder, salt + pepper.
- fold in pasta and broccoli until coated in sauce. taste and adjust seasonings.