Creamy Beet Pasta

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

Creamy Beet Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Beet Pasta

Enjoy a vibrant, creamy pasta dish that perfectly blends the earthiness of roasted beets with the tangy creaminess of nonfat Greek yogurt and the hearty texture of lentils. This flavorful and visually stunning dish is finished with a touch of lemon, aromatic garlic, and fresh spinach, making it a nutritious choice for a satisfying dinner.

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NUTRITION

535kcal
Protein
41.5g
Fat
6.2g
Carbs
80.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 medium roasted Beet

1 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 cup Spinach

0.5 cup Cooked Lentils

2 cloves Garlic

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wrap the beet in foil and roast until tender, about 45-60 minutes. Allow it to cool, then peel and roughly chop.

  • 2

    Cook whole wheat pasta according to package instructions until al dente. Drain and set aside, reserving a splash of pasta water.

  • 3

    In a food processor, combine the roasted beet, nonfat Greek yogurt, olive oil, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy. If needed, add a little pasta water to achieve the desired consistency.

  • 4

    In a large pan, lightly wilt the spinach over medium heat. Add the cooked lentils and pasta, then stir in the beet sauce until everything is well coated.

  • 5

    Serve immediately, garnished with an extra drizzle of olive oil or a sprinkle of fresh herbs if desired.

Creamy Beet Pasta

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

Creamy Beet Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Beet Pasta

Enjoy a vibrant, creamy pasta dish that perfectly blends the earthiness of roasted beets with the tangy creaminess of nonfat Greek yogurt and the hearty texture of lentils. This flavorful and visually stunning dish is finished with a touch of lemon, aromatic garlic, and fresh spinach, making it a nutritious choice for a satisfying dinner.

NUTRITION

535kcal
Protein
41.5g
Fat
6.2g
Carbs
80.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 medium roasted Beet

1 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 cup Spinach

0.5 cup Cooked Lentils

2 cloves Garlic

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Wrap the beet in foil and roast until tender, about 45-60 minutes. Allow it to cool, then peel and roughly chop.

  • 2

    Cook whole wheat pasta according to package instructions until al dente. Drain and set aside, reserving a splash of pasta water.

  • 3

    In a food processor, combine the roasted beet, nonfat Greek yogurt, olive oil, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy. If needed, add a little pasta water to achieve the desired consistency.

  • 4

    In a large pan, lightly wilt the spinach over medium heat. Add the cooked lentils and pasta, then stir in the beet sauce until everything is well coated.

  • 5

    Serve immediately, garnished with an extra drizzle of olive oil or a sprinkle of fresh herbs if desired.