1 1/2 cups of brown rice or quinoa pasta
1 cup almond milk unsweetened
1/2 cup channa rinsed drained and pureed
1/2 cup pumpkin or carrot cooked and pureed
1 1/2 cup shredded mozzarella cheese
1/2 tsp salt
1/8 teaspoon garlic powder
1/8 tsp paprika powder
1/8 tsp black pepper
Bring a large pot of water to a boil. You may add salt or a splash of olive oil.
Add the pasta and cook according to directions. I recommend al dente. Drain in a colander.
While the pasta is cooking you can do sauce. Combine milk, pumpkin or carrot and channa in a food processor and mix until pureed completely.
Coat a large saucepan with coconut oil and set it over medium heat. Add the pureed mixture to the saucepan and cook. Stirring until smooth, 1 - 3 minutes.
Add the cheese and cook until melted and creamy. Stir in the salt, garlic powder, paprika and black pepper.
Stir in the pasta. Mix evenly and pour it out into a Pyrex dish.
Place some mozzarella cheese on the top and put it into to the oven at 350 degrees until cheese is melted and top is crispy.
Serve and enjoy!