Creamy Sun-Dried Tomato Chickpea Pasta with Spinach

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

Creamy Sun-Dried Tomato Chickpea Pasta with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Sun-Dried Tomato Chickpea Pasta with Spinach

Enjoy a vibrant, plant-powered dish where tender chickpea pasta meets a luscious, creamy blend of light coconut milk, sun-dried tomatoes, and savory tofu. Fresh spinach and chickpeas add texture and nutrition, while a sprinkle of nutritional yeast and a drizzle of olive oil bring it all together in a satisfying, delicious finish.

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NUTRITION

556kcal
Protein
32.7g
Fat
16.4g
Carbs
76g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta (dry)

1/2 cup Canned Chickpeas, drained

3 oz Firm Tofu, cubed

1/4 cup Rehydrated Sun-Dried Tomatoes

1 cup Fresh Spinach

1/4 cup Light Coconut Milk

1 Tbsp Nutritional Yeast

1/2 tsp Olive Oil

1 clove Garlic, minced

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PREPARATION

  • 1

    Cook the chickpea pasta according to the package instructions until al dente, then drain and set aside.

  • 2

    In a pan, heat the olive oil over medium heat and sauté the minced garlic until fragrant for about 30 seconds.

  • 3

    Add the cubed tofu to the pan and lightly sauté until just golden on the edges.

  • 4

    Stir in the canned chickpeas and rehydrated sun-dried tomatoes, cooking for an additional 1-2 minutes.

  • 5

    Pour in the light coconut milk and sprinkle in the nutritional yeast, stirring to create a creamy sauce.

  • 6

    Add the fresh spinach and let it wilt into the sauce, then add the cooked pasta and mix well to combine all flavors.

  • 7

    Season with salt and pepper to taste, and serve warm.

Creamy Sun-Dried Tomato Chickpea Pasta with Spinach

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

Creamy Sun-Dried Tomato Chickpea Pasta with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Sun-Dried Tomato Chickpea Pasta with Spinach

Enjoy a vibrant, plant-powered dish where tender chickpea pasta meets a luscious, creamy blend of light coconut milk, sun-dried tomatoes, and savory tofu. Fresh spinach and chickpeas add texture and nutrition, while a sprinkle of nutritional yeast and a drizzle of olive oil bring it all together in a satisfying, delicious finish.

NUTRITION

556kcal
Protein
32.7g
Fat
16.4g
Carbs
76g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta (dry)

1/2 cup Canned Chickpeas, drained

3 oz Firm Tofu, cubed

1/4 cup Rehydrated Sun-Dried Tomatoes

1 cup Fresh Spinach

1/4 cup Light Coconut Milk

1 Tbsp Nutritional Yeast

1/2 tsp Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

    Cook the chickpea pasta according to the package instructions until al dente, then drain and set aside.

  • 2

    In a pan, heat the olive oil over medium heat and sauté the minced garlic until fragrant for about 30 seconds.

  • 3

    Add the cubed tofu to the pan and lightly sauté until just golden on the edges.

  • 4

    Stir in the canned chickpeas and rehydrated sun-dried tomatoes, cooking for an additional 1-2 minutes.

  • 5

    Pour in the light coconut milk and sprinkle in the nutritional yeast, stirring to create a creamy sauce.

  • 6

    Add the fresh spinach and let it wilt into the sauce, then add the cooked pasta and mix well to combine all flavors.

  • 7

    Season with salt and pepper to taste, and serve warm.