I recently discovered ZenB Pasta and it’s quickly become a household favorite. ZenB is made 100% of yellow peas. This pasta ingredient offers more protein, more fiber, and less net carbs than traditional pasta. I’ve been experimenting with different pasta recipes where I can incorporate ZenB, and while they’ve all been delicious, this mac and cheese was one I knew I had to share.
This recipe is a healthier alternative to a family favorite. Mac and cheese has long been a food group for kids. Haha! When I make this cauliflower mac and cheese, I feel guilt free knowing my kids are getting more protein and whole ingredients.
Here’s how to make:
1 box ZENB Pasta (can use whichever shape preferred)
1 small head cauliflower
1 cup chicken stock
2 cups grated cheddar (can use vegan alternative)
1/2 cup grated parmesan cheese
Salt and pepper to taste
Boil large pot of water and cook ZENB Pasta as directed. I usually make al dente. While pasta is cooking, cut cauliflower up into large florets and place into a medium size pot. Pour chicken stock over cauliflower, and boil until tender.
Drain pasta and set aside.
Use hand mixer and puree cauliflower and stock until smooth. Sprinkle in cheese and stir to melt gently to create a sauce. Season with salt and pepper. Stir in ZENB Pasta and serve immediately.
I have no doubt your kids will be asking for more and ZenB pasta will be on rotation in your households too.