Creamy Vegan Cheesy Pasta with Roasted Vegetables

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

Creamy Vegan Cheesy Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Cheesy Pasta with Roasted Vegetables

Enjoy a vibrant, creamy vegan pasta bursting with roasted vegetables and a cheesy, tofu-based sauce enhanced by nutritional yeast. This comforting bowl delivers a satisfying blend of textures and flavors, from tender whole wheat penne pasta to crisp roasted broccoli and bell peppers, all tied together with a garlicky lemon kick.

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NUTRITION

553kcal
Protein
32.3g
Fat
11.2g
Carbs
85g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Penne Pasta

150 grams Firm Tofu

1/2 cup Chickpeas

1/2 cup Roasted Broccoli

1/2 cup Roasted Bell Peppers

2 tbsp Nutritional Yeast

1 clove Garlic

1 tbsp Lemon Juice

Salt, Pepper & Dried Basil to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chopped broccoli and bell peppers with a drizzle of olive oil, salt, and pepper, then spread them out on a baking sheet and roast for 20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, cook the whole wheat penne pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.

  • 3

    For the creamy sauce, blend the firm tofu, nutritional yeast, minced garlic, lemon juice, salt, and dried basil in a blender until smooth and creamy. Adjust seasoning as needed.

  • 4

    Heat a pan over medium heat and lightly warm the tofu sauce. Stir in the cooked chickpeas and let them heat through.

  • 5

    Combine the pasta, roasted vegetables, and sauce in a large bowl. Toss gently until everything is well mixed and evenly coated with the creamy sauce.

  • 6

    Serve immediately, garnished with an extra sprinkle of nutritional yeast or fresh basil if desired.

Creamy Vegan Cheesy Pasta with Roasted Vegetables

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

Creamy Vegan Cheesy Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Cheesy Pasta with Roasted Vegetables

Enjoy a vibrant, creamy vegan pasta bursting with roasted vegetables and a cheesy, tofu-based sauce enhanced by nutritional yeast. This comforting bowl delivers a satisfying blend of textures and flavors, from tender whole wheat penne pasta to crisp roasted broccoli and bell peppers, all tied together with a garlicky lemon kick.

NUTRITION

553kcal
Protein
32.3g
Fat
11.2g
Carbs
85g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Penne Pasta

150 grams Firm Tofu

1/2 cup Chickpeas

1/2 cup Roasted Broccoli

1/2 cup Roasted Bell Peppers

2 tbsp Nutritional Yeast

1 clove Garlic

1 tbsp Lemon Juice

Salt, Pepper & Dried Basil to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chopped broccoli and bell peppers with a drizzle of olive oil, salt, and pepper, then spread them out on a baking sheet and roast for 20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, cook the whole wheat penne pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.

  • 3

    For the creamy sauce, blend the firm tofu, nutritional yeast, minced garlic, lemon juice, salt, and dried basil in a blender until smooth and creamy. Adjust seasoning as needed.

  • 4

    Heat a pan over medium heat and lightly warm the tofu sauce. Stir in the cooked chickpeas and let them heat through.

  • 5

    Combine the pasta, roasted vegetables, and sauce in a large bowl. Toss gently until everything is well mixed and evenly coated with the creamy sauce.

  • 6

    Serve immediately, garnished with an extra sprinkle of nutritional yeast or fresh basil if desired.