Roasted Vegetable Pasta with Garlic and Herbs

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

Roasted Vegetable Pasta with Garlic and Herbs

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Pasta with Garlic and Herbs

A vibrant blend of roasted vegetables, hearty whole wheat pasta, crispy tofu, and chickpeas tossed in a fragrant garlic and herb sauce. This dish offers a satisfying balance of textures and flavors, making it a perfect choice for a nourishing dinner.

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NUTRITION

581kcal
Protein
34.5g
Fat
13.5g
Carbs
89.4g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

2 oz Whole Wheat Pasta (dry)

1/2 cup Chickpeas (drained)

1 medium Red Bell Pepper

1 small Zucchini

1 cup Cherry Tomatoes

2 cloves Garlic

2 tbsp Mixed Fresh Herbs

2 sprays Olive Oil Cooking Spray

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Press the tofu to remove excess water and cut it into bite-sized cubes. Toss lightly with one spray of olive oil, a pinch of salt, and half of the mixed herbs.

  • 3

    Chop the red bell pepper, zucchini, and halve the cherry tomatoes. Mince the garlic.

  • 4

    On a baking sheet, combine the chopped vegetables with the tofu cubes and add the chickpeas. Lightly spray with olive oil cooking spray and toss with the minced garlic and remaining herbs.

  • 5

    Roast the mixture in the oven for about 20-25 minutes, or until the vegetables are tender and slightly charred at the edges.

  • 6

    Meanwhile, cook the whole wheat pasta in a pot of boiling water according to package instructions until al dente. Drain the pasta.

  • 7

    In a large bowl, combine the cooked pasta with the roasted vegetables, tofu, and chickpeas. Adjust seasoning with salt and pepper if needed.

  • 8

    Serve warm, garnished with a sprinkle of fresh herbs if desired.

Roasted Vegetable Pasta with Garlic and Herbs

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

Roasted Vegetable Pasta with Garlic and Herbs

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Pasta with Garlic and Herbs

A vibrant blend of roasted vegetables, hearty whole wheat pasta, crispy tofu, and chickpeas tossed in a fragrant garlic and herb sauce. This dish offers a satisfying balance of textures and flavors, making it a perfect choice for a nourishing dinner.

NUTRITION

581kcal
Protein
34.5g
Fat
13.5g
Carbs
89.4g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

2 oz Whole Wheat Pasta (dry)

1/2 cup Chickpeas (drained)

1 medium Red Bell Pepper

1 small Zucchini

1 cup Cherry Tomatoes

2 cloves Garlic

2 tbsp Mixed Fresh Herbs

2 sprays Olive Oil Cooking Spray

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Press the tofu to remove excess water and cut it into bite-sized cubes. Toss lightly with one spray of olive oil, a pinch of salt, and half of the mixed herbs.

  • 3

    Chop the red bell pepper, zucchini, and halve the cherry tomatoes. Mince the garlic.

  • 4

    On a baking sheet, combine the chopped vegetables with the tofu cubes and add the chickpeas. Lightly spray with olive oil cooking spray and toss with the minced garlic and remaining herbs.

  • 5

    Roast the mixture in the oven for about 20-25 minutes, or until the vegetables are tender and slightly charred at the edges.

  • 6

    Meanwhile, cook the whole wheat pasta in a pot of boiling water according to package instructions until al dente. Drain the pasta.

  • 7

    In a large bowl, combine the cooked pasta with the roasted vegetables, tofu, and chickpeas. Adjust seasoning with salt and pepper if needed.

  • 8

    Serve warm, garnished with a sprinkle of fresh herbs if desired.