Creamy Lentil Mushroom Pasta with Roasted Vegetables

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

Creamy Lentil Mushroom Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Lentil Mushroom Pasta with Roasted Vegetables

Savor a hearty fusion of whole wheat pasta tossed with earthy lentils, sautéed mushrooms, and an assortment of roasted vegetables, all enveloped in a silky, cashew-infused creamy sauce complemented by protein-packed tofu. This dish offers a balanced blend of flavors and textures for a wholesome meal.

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NUTRITION

482kcal
Protein
33.5g
Fat
13.1g
Carbs
66.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Whole Wheat Fusilli Pasta (140g)

1/2 cup cooked Lentils (100g)

1/2 cup sliced Mushrooms (35g)

1/2 cup roasted Mixed Vegetables (75g)

10 grams Raw Cashews

5 ounces Extra-Firm Tofu (140g)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss chopped bell pepper and zucchini with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for 15-20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, cook the whole wheat fusilli pasta according to package directions until al dente. Drain and set aside.

  • 3

    In a skillet, lightly sauté the sliced mushrooms over medium heat until they release their moisture and begin to brown.

  • 4

    In a blender, combine raw cashews with a small amount of water, a pinch of salt, and nutritional yeast (if desired) to create a creamy sauce. Blend until smooth.

  • 5

    Dice the extra-firm tofu and gently pan-sear it in a non-stick pan until lightly golden on all sides.

  • 6

    In a large mixing bowl, combine the cooked pasta, lentils, sautéed mushrooms, roasted vegetables, and tofu. Pour the cashew cream over the mixture and toss gently to coat all ingredients evenly.

  • 7

    Season with additional salt, pepper, and your favorite herbs as desired. Serve warm and enjoy your protein-packed, creamy lentil mushroom pasta dish.

Creamy Lentil Mushroom Pasta with Roasted Vegetables

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

Creamy Lentil Mushroom Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Lentil Mushroom Pasta with Roasted Vegetables

Savor a hearty fusion of whole wheat pasta tossed with earthy lentils, sautéed mushrooms, and an assortment of roasted vegetables, all enveloped in a silky, cashew-infused creamy sauce complemented by protein-packed tofu. This dish offers a balanced blend of flavors and textures for a wholesome meal.

NUTRITION

482kcal
Protein
33.5g
Fat
13.1g
Carbs
66.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Whole Wheat Fusilli Pasta (140g)

1/2 cup cooked Lentils (100g)

1/2 cup sliced Mushrooms (35g)

1/2 cup roasted Mixed Vegetables (75g)

10 grams Raw Cashews

5 ounces Extra-Firm Tofu (140g)

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss chopped bell pepper and zucchini with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for 15-20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, cook the whole wheat fusilli pasta according to package directions until al dente. Drain and set aside.

  • 3

    In a skillet, lightly sauté the sliced mushrooms over medium heat until they release their moisture and begin to brown.

  • 4

    In a blender, combine raw cashews with a small amount of water, a pinch of salt, and nutritional yeast (if desired) to create a creamy sauce. Blend until smooth.

  • 5

    Dice the extra-firm tofu and gently pan-sear it in a non-stick pan until lightly golden on all sides.

  • 6

    In a large mixing bowl, combine the cooked pasta, lentils, sautéed mushrooms, roasted vegetables, and tofu. Pour the cashew cream over the mixture and toss gently to coat all ingredients evenly.

  • 7

    Season with additional salt, pepper, and your favorite herbs as desired. Serve warm and enjoy your protein-packed, creamy lentil mushroom pasta dish.