Creamy Garlic Herb Lentil Pasta with Sautéed Spinach

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

Creamy Garlic Herb Lentil Pasta with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Garlic Herb Lentil Pasta with Sautéed Spinach

Enjoy a vibrant bowl of lentil pasta tossed in a silky, cashew-based garlic herb sauce with a burst of lemon, paired with lightly sautéed spinach and marinated tofu for an extra protein boost. This dish features a comforting creaminess while keeping the meal light and nutritious.

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NUTRITION

562kcal
Protein
32.6g
Fat
22.9g
Carbs
57.9g

SERVINGS

1 serving

INGREDIENTS

2 oz Dry Lentil Pasta

1/4 cup Raw Cashews

1/4 cup Unsweetened Almond Milk

1 tbsp Nutritional Yeast

3 oz Extra-Firm Tofu

2 cups Fresh Spinach

1 tsp Olive Oil

1 Garlic Clove

1 tbsp Lemon Juice

2 tbsp Fresh Basil and Thyme

1/2 cup Water

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PREPARATION

  • 1

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

  • 2

    Meanwhile, drain and press the extra-firm tofu, then cut it into cubes. In a non-stick pan, heat the olive oil over medium heat and sauté the tofu cubes until lightly golden on all sides. Remove tofu from the pan and set aside.

  • 3

    In the same pan, add the fresh spinach and sauté for about 2 minutes until just wilted. Remove from heat.

  • 4

    For the creamy garlic herb sauce, combine raw cashews, unsweetened almond milk, nutritional yeast, garlic, lemon juice, fresh basil and thyme, and water in a blender. Blend until smooth and creamy, adding additional water if necessary to reach desired consistency.

  • 5

    In a large bowl, toss the cooked pasta with the creamy sauce. Gently fold in the sautéed spinach and tofu cubes.

  • 6

    Taste and adjust seasonings with additional lemon juice, salt, or herbs if desired, then serve warm.

Creamy Garlic Herb Lentil Pasta with Sautéed Spinach

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

Creamy Garlic Herb Lentil Pasta with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Garlic Herb Lentil Pasta with Sautéed Spinach

Enjoy a vibrant bowl of lentil pasta tossed in a silky, cashew-based garlic herb sauce with a burst of lemon, paired with lightly sautéed spinach and marinated tofu for an extra protein boost. This dish features a comforting creaminess while keeping the meal light and nutritious.

NUTRITION

562kcal
Protein
32.6g
Fat
22.9g
Carbs
57.9g

SERVINGS

1 serving

INGREDIENTS

2 oz Dry Lentil Pasta

1/4 cup Raw Cashews

1/4 cup Unsweetened Almond Milk

1 tbsp Nutritional Yeast

3 oz Extra-Firm Tofu

2 cups Fresh Spinach

1 tsp Olive Oil

1 Garlic Clove

1 tbsp Lemon Juice

2 tbsp Fresh Basil and Thyme

1/2 cup Water

PREPARATION

  • 1

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

  • 2

    Meanwhile, drain and press the extra-firm tofu, then cut it into cubes. In a non-stick pan, heat the olive oil over medium heat and sauté the tofu cubes until lightly golden on all sides. Remove tofu from the pan and set aside.

  • 3

    In the same pan, add the fresh spinach and sauté for about 2 minutes until just wilted. Remove from heat.

  • 4

    For the creamy garlic herb sauce, combine raw cashews, unsweetened almond milk, nutritional yeast, garlic, lemon juice, fresh basil and thyme, and water in a blender. Blend until smooth and creamy, adding additional water if necessary to reach desired consistency.

  • 5

    In a large bowl, toss the cooked pasta with the creamy sauce. Gently fold in the sautéed spinach and tofu cubes.

  • 6

    Taste and adjust seasonings with additional lemon juice, salt, or herbs if desired, then serve warm.