Creamy Roasted Pumpkin Sage Pasta

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

Creamy Roasted Pumpkin Sage Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Pumpkin Sage Pasta

Enjoy the seasonal flavors of roasted pumpkin combined with aromatic sage in a creamy pasta dish, accented by tender grilled chicken and a light cashew cream sauce. This recipe brings together the rustic sweetness of pumpkin and the savory depth of poultry for a comforting, yet lean meal that satisfies both palate and fitness goals.

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NUTRITION

493kcal
Protein
45.3g
Fat
10g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 ounces Whole Wheat Pasta (dry)

1 cup Roasted Pumpkin

2 tablespoons Cashew Cream

1 clove Garlic

1 tablespoon Fresh Sage

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PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast lightly with salt, pepper, and a bit of chopped sage, then roast or grill until the internal temperature reaches 165°F. Once cooled, slice into strips.

  • 2

    Bring a pot of water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 3

    In a sauté pan over medium heat, add the minced garlic and a touch of olive oil if desired, cooking until fragrant.

  • 4

    Add the roasted pumpkin and gently warm it through. Stir in the cashew cream to form a light, creamy sauce.

  • 5

    Toss the cooked pasta with the pumpkin sauce, then fold in the chicken strips and fresh sage, mixing well until all components are evenly coated.

  • 6

    Taste and adjust seasoning with salt and pepper as needed. Serve warm and enjoy the harmonious blend of creamy pumpkin and savory chicken.

Creamy Roasted Pumpkin Sage Pasta

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

Creamy Roasted Pumpkin Sage Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Pumpkin Sage Pasta

Enjoy the seasonal flavors of roasted pumpkin combined with aromatic sage in a creamy pasta dish, accented by tender grilled chicken and a light cashew cream sauce. This recipe brings together the rustic sweetness of pumpkin and the savory depth of poultry for a comforting, yet lean meal that satisfies both palate and fitness goals.

NUTRITION

493kcal
Protein
45.3g
Fat
10g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 ounces Whole Wheat Pasta (dry)

1 cup Roasted Pumpkin

2 tablespoons Cashew Cream

1 clove Garlic

1 tablespoon Fresh Sage

PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast lightly with salt, pepper, and a bit of chopped sage, then roast or grill until the internal temperature reaches 165°F. Once cooled, slice into strips.

  • 2

    Bring a pot of water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 3

    In a sauté pan over medium heat, add the minced garlic and a touch of olive oil if desired, cooking until fragrant.

  • 4

    Add the roasted pumpkin and gently warm it through. Stir in the cashew cream to form a light, creamy sauce.

  • 5

    Toss the cooked pasta with the pumpkin sauce, then fold in the chicken strips and fresh sage, mixing well until all components are evenly coated.

  • 6

    Taste and adjust seasoning with salt and pepper as needed. Serve warm and enjoy the harmonious blend of creamy pumpkin and savory chicken.