Creamy Roasted Vegetable Protein Pasta Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Vegetable Protein Pasta Bake

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Vegetable Protein Pasta Bake

Enjoy a hearty, comforting bake with tender whole wheat pasta, roasted vegetables, and a creamy blend of low-fat cottage cheese and nutritional yeast, boosted with protein-packed chickpeas. This dish offers a delightful balance of textures and flavors, from the caramelized veggies to the savory, lightly cheesy sauce baked to perfection.

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NUTRITION

565kcal
Protein
38g
Fat
7g
Carbs
88g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Penne Pasta

1/2 cup Roasted Chickpeas

1/2 cup Low-Fat Cottage Cheese

1 cup Mixed Roasted Vegetables (Bell Peppers, Zucchini, Red Onions)

1/4 cup Nutritional Yeast

1/2 cup Tomato Sauce

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Cook the whole wheat penne pasta according to package directions until al dente. Drain and set aside.

  • 3

    Prepare the vegetables by chopping bell peppers, zucchini, and red onions into bite-size pieces. Toss with a little olive oil, salt, and pepper, and roast on a baking sheet for about 20 minutes until tender and lightly caramelized.

  • 4

    If not already roasted, rinse and drain canned chickpeas, then pat dry. For extra crunch and flavor, you can roast the chickpeas with your favorite seasonings for 10 minutes.

  • 5

    In a large mixing bowl, combine the cooked pasta, roasted vegetables, roasted chickpeas, low-fat cottage cheese, tomato sauce, and nutritional yeast. Stir gently until evenly mixed.

  • 6

    Transfer the mixture into a lightly greased baking dish. Bake in the preheated oven for 15-20 minutes until the dish is heated through and the top begins to set.

  • 7

    Remove from the oven and let it cool for a few minutes before serving.

Creamy Roasted Vegetable Protein Pasta Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Vegetable Protein Pasta Bake

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Vegetable Protein Pasta Bake

Enjoy a hearty, comforting bake with tender whole wheat pasta, roasted vegetables, and a creamy blend of low-fat cottage cheese and nutritional yeast, boosted with protein-packed chickpeas. This dish offers a delightful balance of textures and flavors, from the caramelized veggies to the savory, lightly cheesy sauce baked to perfection.

NUTRITION

565kcal
Protein
38g
Fat
7g
Carbs
88g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Penne Pasta

1/2 cup Roasted Chickpeas

1/2 cup Low-Fat Cottage Cheese

1 cup Mixed Roasted Vegetables (Bell Peppers, Zucchini, Red Onions)

1/4 cup Nutritional Yeast

1/2 cup Tomato Sauce

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Cook the whole wheat penne pasta according to package directions until al dente. Drain and set aside.

  • 3

    Prepare the vegetables by chopping bell peppers, zucchini, and red onions into bite-size pieces. Toss with a little olive oil, salt, and pepper, and roast on a baking sheet for about 20 minutes until tender and lightly caramelized.

  • 4

    If not already roasted, rinse and drain canned chickpeas, then pat dry. For extra crunch and flavor, you can roast the chickpeas with your favorite seasonings for 10 minutes.

  • 5

    In a large mixing bowl, combine the cooked pasta, roasted vegetables, roasted chickpeas, low-fat cottage cheese, tomato sauce, and nutritional yeast. Stir gently until evenly mixed.

  • 6

    Transfer the mixture into a lightly greased baking dish. Bake in the preheated oven for 15-20 minutes until the dish is heated through and the top begins to set.

  • 7

    Remove from the oven and let it cool for a few minutes before serving.