Creamy Pumpkin Pasta Bake with Fresh Tomatoes and Mozzarella

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

Creamy Pumpkin Pasta Bake with Fresh Tomatoes and Mozzarella

YOUR SOLIN GENERATED RECIPE

Creamy Pumpkin Pasta Bake with Fresh Tomatoes and Mozzarella

A comforting pasta bake featuring a luscious pumpkin puree sauce mixed with whole wheat pasta, juicy fresh tomatoes, and melty part-skim mozzarella. Enhanced with protein-packed chickpeas and a splash of olive oil for richness, this dish is layered with rustic flavors perfect for a wholesome dinner.

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NUTRITION

560kcal
Protein
32.1g
Fat
15.8g
Carbs
76.6g

SERVINGS

1 serving

INGREDIENTS

1.5 oz whole wheat pasta (42g dry)

0.5 cup pumpkin puree (122g)

0.5 cup diced fresh tomatoes (90g)

2 oz part-skim mozzarella cheese (56g)

0.75 cup cooked chickpeas (130g)

1 tsp olive oil (5g)

1 clove garlic

1 tbsp fresh basil

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 3

    In a medium saucepan, heat the olive oil over medium heat and sauté the minced garlic until fragrant.

  • 4

    Stir in pumpkin puree and season lightly with salt and pepper. Allow it to warm through and develop flavor, about 3 minutes.

  • 5

    Combine the cooked pasta, warm pumpkin sauce, cooked chickpeas, and diced tomatoes in a large mixing bowl. Toss gently until evenly coated.

  • 6

    Transfer the mixture into a lightly greased baking dish. Top evenly with sliced or shredded mozzarella cheese.

  • 7

    Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly.

  • 8

    Garnish with fresh basil before serving.

Creamy Pumpkin Pasta Bake with Fresh Tomatoes and Mozzarella

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

Creamy Pumpkin Pasta Bake with Fresh Tomatoes and Mozzarella

YOUR SOLIN GENERATED RECIPE

Creamy Pumpkin Pasta Bake with Fresh Tomatoes and Mozzarella

A comforting pasta bake featuring a luscious pumpkin puree sauce mixed with whole wheat pasta, juicy fresh tomatoes, and melty part-skim mozzarella. Enhanced with protein-packed chickpeas and a splash of olive oil for richness, this dish is layered with rustic flavors perfect for a wholesome dinner.

NUTRITION

560kcal
Protein
32.1g
Fat
15.8g
Carbs
76.6g

SERVINGS

1 serving

INGREDIENTS

1.5 oz whole wheat pasta (42g dry)

0.5 cup pumpkin puree (122g)

0.5 cup diced fresh tomatoes (90g)

2 oz part-skim mozzarella cheese (56g)

0.75 cup cooked chickpeas (130g)

1 tsp olive oil (5g)

1 clove garlic

1 tbsp fresh basil

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 3

    In a medium saucepan, heat the olive oil over medium heat and sauté the minced garlic until fragrant.

  • 4

    Stir in pumpkin puree and season lightly with salt and pepper. Allow it to warm through and develop flavor, about 3 minutes.

  • 5

    Combine the cooked pasta, warm pumpkin sauce, cooked chickpeas, and diced tomatoes in a large mixing bowl. Toss gently until evenly coated.

  • 6

    Transfer the mixture into a lightly greased baking dish. Top evenly with sliced or shredded mozzarella cheese.

  • 7

    Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly.

  • 8

    Garnish with fresh basil before serving.