Creamy Roasted Butternut Squash Linguine

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

Creamy Roasted Butternut Squash Linguine

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Linguine

Savor the velvety embrace of roasted butternut squash, tender chickpea linguine, and lightly seasoned tofu and white beans in a creamy, aromatic sauce. This dish is a satisfying symphony of sweet and savory flavors, perfectly balanced for a nourishing meal any time of day.

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NUTRITION

584kcal
Protein
32.7g
Fat
16.1g
Carbs
71.4g

SERVINGS

1 serving

INGREDIENTS

70 grams Chickpea Linguine (Dry)

150 grams Butternut Squash, cubed

120 grams Firm Tofu, drained

1/2 cup White Beans (rinsed, low sodium)

0.5 tbsp Olive Oil

1 clove Garlic, minced

Salt and Pepper to taste

1 tsp Dried Sage

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with half a tablespoon of olive oil, a pinch of salt, pepper, and dried sage. Arrange on a baking sheet in a single layer.

  • 2

    Roast the squash in the oven for 20-25 minutes until tender and caramelized.

  • 3

    While the squash roasts, cook the chickpea linguine according to package directions until al dente. Drain and set aside.

  • 4

    In a non-stick pan, lightly sauté the minced garlic in a splash of water or a tiny bit more olive oil if desired, just until fragrant.

  • 5

    Add the drained tofu (cubed) to the pan and gently cook for 3-4 minutes on each side until lightly golden.

  • 6

    Stir in the white beans and roasted butternut squash into the pan. Allow them to heat through.

  • 7

    Combine the cooked linguine into the mixture and toss gently to integrate all the flavors.

  • 8

    Adjust seasoning with salt and pepper, and serve warm. Enjoy the creamy, roasted flavors in every bite.

Creamy Roasted Butternut Squash Linguine

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

Creamy Roasted Butternut Squash Linguine

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Linguine

Savor the velvety embrace of roasted butternut squash, tender chickpea linguine, and lightly seasoned tofu and white beans in a creamy, aromatic sauce. This dish is a satisfying symphony of sweet and savory flavors, perfectly balanced for a nourishing meal any time of day.

NUTRITION

584kcal
Protein
32.7g
Fat
16.1g
Carbs
71.4g

SERVINGS

1 serving

INGREDIENTS

70 grams Chickpea Linguine (Dry)

150 grams Butternut Squash, cubed

120 grams Firm Tofu, drained

1/2 cup White Beans (rinsed, low sodium)

0.5 tbsp Olive Oil

1 clove Garlic, minced

Salt and Pepper to taste

1 tsp Dried Sage

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with half a tablespoon of olive oil, a pinch of salt, pepper, and dried sage. Arrange on a baking sheet in a single layer.

  • 2

    Roast the squash in the oven for 20-25 minutes until tender and caramelized.

  • 3

    While the squash roasts, cook the chickpea linguine according to package directions until al dente. Drain and set aside.

  • 4

    In a non-stick pan, lightly sauté the minced garlic in a splash of water or a tiny bit more olive oil if desired, just until fragrant.

  • 5

    Add the drained tofu (cubed) to the pan and gently cook for 3-4 minutes on each side until lightly golden.

  • 6

    Stir in the white beans and roasted butternut squash into the pan. Allow them to heat through.

  • 7

    Combine the cooked linguine into the mixture and toss gently to integrate all the flavors.

  • 8

    Adjust seasoning with salt and pepper, and serve warm. Enjoy the creamy, roasted flavors in every bite.