Creamy Vegan Pasta with Roasted Vegetables

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

Creamy Vegan Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Pasta with Roasted Vegetables

Savor a vibrant bowl of chickpea pasta tossed with a luscious tofu-based cream sauce and a medley of roasted vegetables. The dish is enhanced with a subtle garlic infusion and a sprinkle of nutritional yeast, offering a comforting yet nutritious meal that is both satisfying and energizing.

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NUTRITION

570kcal
Protein
42.4g
Fat
20g
Carbs
62.1g

SERVINGS

1 serving

INGREDIENTS

75g Chickpea Pasta

200g Extra Firm Tofu

100g Broccoli

100g Red Bell Pepper

100g Zucchini

1 tsp Olive Oil

1 tbsp Nutritional Yeast

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Chop the broccoli, red bell pepper, and zucchini into bite-sized pieces. Mince the garlic.

  • 3

    Toss the vegetables and garlic with 1 teaspoon olive oil, and season lightly with salt and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for about 20-25 minutes until tender and slightly charred.

  • 5

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

  • 6

    In a blender, combine the extra firm tofu and nutritional yeast with a splash of water. Blend until smooth to create a creamy sauce. Adjust seasoning with salt and pepper to taste.

  • 7

    Toss the cooked pasta with the creamy tofu sauce. Gently fold in the roasted vegetables.

  • 8

    Serve warm, and enjoy your creamy vegan pasta packed with roasted vegetable goodness.

Creamy Vegan Pasta with Roasted Vegetables

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

Creamy Vegan Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Pasta with Roasted Vegetables

Savor a vibrant bowl of chickpea pasta tossed with a luscious tofu-based cream sauce and a medley of roasted vegetables. The dish is enhanced with a subtle garlic infusion and a sprinkle of nutritional yeast, offering a comforting yet nutritious meal that is both satisfying and energizing.

NUTRITION

570kcal
Protein
42.4g
Fat
20g
Carbs
62.1g

SERVINGS

1 serving

INGREDIENTS

75g Chickpea Pasta

200g Extra Firm Tofu

100g Broccoli

100g Red Bell Pepper

100g Zucchini

1 tsp Olive Oil

1 tbsp Nutritional Yeast

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Chop the broccoli, red bell pepper, and zucchini into bite-sized pieces. Mince the garlic.

  • 3

    Toss the vegetables and garlic with 1 teaspoon olive oil, and season lightly with salt and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for about 20-25 minutes until tender and slightly charred.

  • 5

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

  • 6

    In a blender, combine the extra firm tofu and nutritional yeast with a splash of water. Blend until smooth to create a creamy sauce. Adjust seasoning with salt and pepper to taste.

  • 7

    Toss the cooked pasta with the creamy tofu sauce. Gently fold in the roasted vegetables.

  • 8

    Serve warm, and enjoy your creamy vegan pasta packed with roasted vegetable goodness.