Creamy Lentil Pasta with Roasted Vegetables

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

Creamy Lentil Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Lentil Pasta with Roasted Vegetables

Enjoy a vibrant bowl of lentil pasta tossed with hearty white beans, succulent cubes of tofu, and a colorful medley of roasted vegetables. Finished with a silky cashew cream and a sprinkle of nutritional yeast, this dish blends creamy textures with roasted, caramelized flavors for a comforting meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

547kcal
Protein
39.5g
Fat
11.6g
Carbs
81g

SERVINGS

1 serving

INGREDIENTS

2 ounces Lentil Pasta

1/2 cup White Beans

100 grams Extra Firm Tofu

1 cup Mixed Roasted Vegetables

1 cup Baby Spinach

10 grams Cashew Cream

2 tablespoons Nutritional Yeast

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss diced bell pepper, zucchini, and cherry tomatoes with a dash of olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, cook the lentil pasta in boiling water according to package instructions until al dente. Drain and set aside.

  • 4

    Cut the tofu into small cubes. Optionally, lightly sauté the tofu in a nonstick pan with a touch of olive oil for 3-4 minutes to firm up its texture.

  • 5

    In a large bowl, combine the cooked pasta, white beans, roasted vegetables, tofu, and fresh baby spinach.

  • 6

    Drizzle the cashew cream over the mixture and sprinkle nutritional yeast. Toss everything gently until well combined.

  • 7

    Adjust seasoning with salt and pepper to taste, then serve immediately while warm.

Creamy Lentil Pasta with Roasted Vegetables

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

Creamy Lentil Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Lentil Pasta with Roasted Vegetables

Enjoy a vibrant bowl of lentil pasta tossed with hearty white beans, succulent cubes of tofu, and a colorful medley of roasted vegetables. Finished with a silky cashew cream and a sprinkle of nutritional yeast, this dish blends creamy textures with roasted, caramelized flavors for a comforting meal.

NUTRITION

547kcal
Protein
39.5g
Fat
11.6g
Carbs
81g

SERVINGS

1 serving

INGREDIENTS

2 ounces Lentil Pasta

1/2 cup White Beans

100 grams Extra Firm Tofu

1 cup Mixed Roasted Vegetables

1 cup Baby Spinach

10 grams Cashew Cream

2 tablespoons Nutritional Yeast

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss diced bell pepper, zucchini, and cherry tomatoes with a dash of olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, cook the lentil pasta in boiling water according to package instructions until al dente. Drain and set aside.

  • 4

    Cut the tofu into small cubes. Optionally, lightly sauté the tofu in a nonstick pan with a touch of olive oil for 3-4 minutes to firm up its texture.

  • 5

    In a large bowl, combine the cooked pasta, white beans, roasted vegetables, tofu, and fresh baby spinach.

  • 6

    Drizzle the cashew cream over the mixture and sprinkle nutritional yeast. Toss everything gently until well combined.

  • 7

    Adjust seasoning with salt and pepper to taste, then serve immediately while warm.