Creamy Chickpea Pasta with Roasted Vegetables

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

Creamy Chickpea Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Pasta with Roasted Vegetables

Enjoy a vibrant and comforting bowl of creamy chickpea pasta tossed with an assortment of roasted vegetables and a tangy Greek yogurt sauce. The dish combines the hearty protein of chickpea pasta and chickpeas with the sweetness of roasted red bell pepper, the crispness of broccoli, and the burst of cherry tomatoes for a satisfying, balanced meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

481kcal
Protein
33g
Fat
9.3g
Carbs
68.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpea Pasta (cooked, ~140g)

1/2 cup Canned Chickpeas (drained, ~80g)

1/2 cup Broccoli, chopped (~45g)

1/2 medium Red Bell Pepper (~75g)

1/2 cup Cherry Tomatoes (~75g)

1/2 cup Nonfat Greek Yogurt (~120g)

1 teaspoon Olive Oil (~5g)

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a baking sheet, toss the broccoli, red bell pepper, and cherry tomatoes with half the olive oil and a pinch of salt and pepper. Roast the vegetables for 15-20 minutes until tender and slightly charred.

  • 3

    While the vegetables are roasting, cook the chickpea pasta according to package instructions. Drain and set aside.

  • 4

    In a small bowl, mix the nonfat Greek yogurt with the minced garlic and a pinch of salt. This will be your creamy sauce.

  • 5

    In a large bowl, combine the cooked pasta, roasted vegetables, and chickpeas. Drizzle with the yogurt garlic sauce and toss gently until well combined.

  • 6

    Drizzle the remaining olive oil over the dish for added flavor, adjust seasoning if necessary, and serve warm.

Creamy Chickpea Pasta with Roasted Vegetables

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

Creamy Chickpea Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Pasta with Roasted Vegetables

Enjoy a vibrant and comforting bowl of creamy chickpea pasta tossed with an assortment of roasted vegetables and a tangy Greek yogurt sauce. The dish combines the hearty protein of chickpea pasta and chickpeas with the sweetness of roasted red bell pepper, the crispness of broccoli, and the burst of cherry tomatoes for a satisfying, balanced meal.

NUTRITION

481kcal
Protein
33g
Fat
9.3g
Carbs
68.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpea Pasta (cooked, ~140g)

1/2 cup Canned Chickpeas (drained, ~80g)

1/2 cup Broccoli, chopped (~45g)

1/2 medium Red Bell Pepper (~75g)

1/2 cup Cherry Tomatoes (~75g)

1/2 cup Nonfat Greek Yogurt (~120g)

1 teaspoon Olive Oil (~5g)

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a baking sheet, toss the broccoli, red bell pepper, and cherry tomatoes with half the olive oil and a pinch of salt and pepper. Roast the vegetables for 15-20 minutes until tender and slightly charred.

  • 3

    While the vegetables are roasting, cook the chickpea pasta according to package instructions. Drain and set aside.

  • 4

    In a small bowl, mix the nonfat Greek yogurt with the minced garlic and a pinch of salt. This will be your creamy sauce.

  • 5

    In a large bowl, combine the cooked pasta, roasted vegetables, and chickpeas. Drizzle with the yogurt garlic sauce and toss gently until well combined.

  • 6

    Drizzle the remaining olive oil over the dish for added flavor, adjust seasoning if necessary, and serve warm.