It's ok to have tried-and-true favorite recipes. I love mac n' cheese; it brings be back to my childhood days and is the perfect comfort meal. Maybe you have young ones at home that request mac n' cheese often?

The problem with mac n' cheese - for one, it's traditionally lacking vegetables, unless served on the side. This is where the yellow split pea comes in! For a hearty veggie filled meal try this version of cheesy pasta.

Yellow Split Pea Cheesy Pasta, 8 cups
1 lb. uncooked pasta (preferably whole-wheat)
1 Tbsp. olive oil
2 1/2 cups chicken or vegetable broth, divided, no salt added
1 cup uncooked yellow split peas
1/2 cup roughly chopped onions
3 Tbsp. butter
1/2 cup plain Greek yogurt
3/4 cup shredded cheese of choice
salt to taste
fresh thyme sprigs

Cook the pasta according to package directions. Drain, toss with olive oil to prevent sticking and set aside.

Rinse the yellow split peas. Bring 2 cups of broth and 1 cup of water to a boil in a large pot. Add the yellow split peas and cook for 50-60 minutes or until tender. Drain excess liquid through a fine sieve. Set aside.

Melt the butter in a small skillet over medium high heat; add the onions and sauté for 5-8 minutes or until the onion are very soft and fragrant. Transfer the butter and onions to a blender with the yellow split peas, 1/2 broth, 1/2 yogurt. Puree until smooth.

Transfer sauce back to a pot on the stove over medium low heat. Add the cheese and stir until melted. Add the pasta and stir until combined; season with salt and pepper and serve with a spring of fresh thyme.

*recipe and photo provided by Pulses.org

Be Well,

Kristin

For a printable version of this recipe, click here: Yellow Split Pea Cheesy Pasta
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