Creamy Roasted Red Pepper Chickpea Pasta

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

Creamy Roasted Red Pepper Chickpea Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Chickpea Pasta

Savor the vibrant flavors of roasted red pepper blended into a silky, creamy sauce that pairs perfectly with protein-packed chickpea pasta and hearty chickpeas. This dish is both comforting and nourishing, delivering a delightful medley of textures and a peppery kick that elevates your meal while keeping it clean and balanced.

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NUTRITION

552kcal
Protein
32.6g
Fat
11g
Carbs
77.5g

SERVINGS

1 serving

INGREDIENTS

75g Chickpea Pasta

1 medium Roasted Red Pepper

1/2 cup Chickpeas

1/4 cup Low-Fat Greek Yogurt

1 tsp Olive Oil

1 tbsp Nutritional Yeast

2 cloves Garlic

1/4 small Onion

4 sprigs Fresh Basil

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PREPARATION

  • 1

    Bring a large pot of water to a boil. Add the chickpea pasta and cook according to package directions until al dente. Drain and set aside.

  • 2

    While the pasta is cooking, heat the olive oil in a pan over medium heat. Sauté the chopped onion and minced garlic until soft and fragrant.

  • 3

    Add the drained chickpeas to the pan and lightly season with salt and pepper. Cook for 2-3 minutes to warm through.

  • 4

    In a blender, combine the roasted red pepper, low-fat Greek yogurt, nutritional yeast, and a few fresh basil leaves. Blend until smooth to create a creamy sauce.

  • 5

    Toss the cooked pasta with the sautéed chickpeas and onion, then stir in the creamy red pepper sauce until everything is well coated.

  • 6

    Garnish with additional fresh basil sprigs if desired, and serve warm.

Creamy Roasted Red Pepper Chickpea Pasta

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

Creamy Roasted Red Pepper Chickpea Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Chickpea Pasta

Savor the vibrant flavors of roasted red pepper blended into a silky, creamy sauce that pairs perfectly with protein-packed chickpea pasta and hearty chickpeas. This dish is both comforting and nourishing, delivering a delightful medley of textures and a peppery kick that elevates your meal while keeping it clean and balanced.

NUTRITION

552kcal
Protein
32.6g
Fat
11g
Carbs
77.5g

SERVINGS

1 serving

INGREDIENTS

75g Chickpea Pasta

1 medium Roasted Red Pepper

1/2 cup Chickpeas

1/4 cup Low-Fat Greek Yogurt

1 tsp Olive Oil

1 tbsp Nutritional Yeast

2 cloves Garlic

1/4 small Onion

4 sprigs Fresh Basil

PREPARATION

  • 1

    Bring a large pot of water to a boil. Add the chickpea pasta and cook according to package directions until al dente. Drain and set aside.

  • 2

    While the pasta is cooking, heat the olive oil in a pan over medium heat. Sauté the chopped onion and minced garlic until soft and fragrant.

  • 3

    Add the drained chickpeas to the pan and lightly season with salt and pepper. Cook for 2-3 minutes to warm through.

  • 4

    In a blender, combine the roasted red pepper, low-fat Greek yogurt, nutritional yeast, and a few fresh basil leaves. Blend until smooth to create a creamy sauce.

  • 5

    Toss the cooked pasta with the sautéed chickpeas and onion, then stir in the creamy red pepper sauce until everything is well coated.

  • 6

    Garnish with additional fresh basil sprigs if desired, and serve warm.