One Pot Broccoli Cauliflower Cheddar Chickpea Mac

Ingredients

• 1 box (8 ounces) chickpea penne pasta
• 1 cup small DOLE^® Broccoli florets
• 2 teaspoons olive oil
• 2 cups small DOLE^® Cauliflower florets
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup dairy and nut free cream cheese
• 1 cup dairy and nut free shredded Cheddar cheese
• ½ cup unsweetened almond milk

Directions

1. Prepare pasta as label directs in a large saucepot, adding broccoli during last 3 minutes of cooking. Reserve ½ cup cooking water, drain and return to saucepot; stir in oil and cover.
2. Heat 4 cups water to a boil in a medium saucepot over high heat. Add cauliflower; cook 9 minutes or until very tender. Drain cauliflower and transfer to a food processor; purée and return to saucepot.
3. Add lemon juice, mustard, garlic powder, salt, pepper and reserved cooking water; heat over medium heat 2 minutes, stirring occasionally. Gradually add cream cheese and almond milk, stirring after each addition until melted; repeat with Cheddar cheese. Add cheese sauce to pasta mixture and toss. Makes about 4 cups.