Creamy Baked Vegan High Protein Pasta

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

Creamy Baked Vegan High Protein Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Baked Vegan High Protein Pasta

A luscious baked pasta dish featuring protein-packed chickpea pasta intertwined with a velvety tofu-nutritional yeast sauce, fresh spinach and tomatoes. The dish is baked to a comforting finish, delivering a perfect balance of creaminess, plant-based protein, and vibrant flavors ideal for any meal.

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NUTRITION

541kcal
Protein
37.5g
Fat
12.3g
Carbs
69.4g

SERVINGS

1 serving

INGREDIENTS

100g Chickpea Pasta

100g Firm Tofu

50g Fresh Spinach

50g Cherry Tomatoes

10g Nutritional Yeast

50ml Unsweetened Almond Milk

2g Garlic Powder

2g Onion Powder

1g Smoked Paprika

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

  • 2

    Cook the chickpea pasta in boiling water according to package instructions until al dente. Drain and set aside.

  • 3

    In a blender, combine firm tofu, unsweetened almond milk, nutritional yeast, garlic powder, onion powder, and smoked paprika. Blend until smooth and creamy.

  • 4

    In a large bowl, mix the cooked pasta with the tofu sauce ensuring it is evenly coated.

  • 5

    Gently fold in fresh spinach and halved cherry tomatoes.

  • 6

    Transfer the pasta mixture into the prepared baking dish and smooth out the top.

  • 7

    Bake in the preheated oven for 20-25 minutes until the sauce is bubbly and slightly golden on the edges.

  • 8

    Remove from oven and let cool for a few minutes before serving.

Creamy Baked Vegan High Protein Pasta

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

Creamy Baked Vegan High Protein Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Baked Vegan High Protein Pasta

A luscious baked pasta dish featuring protein-packed chickpea pasta intertwined with a velvety tofu-nutritional yeast sauce, fresh spinach and tomatoes. The dish is baked to a comforting finish, delivering a perfect balance of creaminess, plant-based protein, and vibrant flavors ideal for any meal.

NUTRITION

541kcal
Protein
37.5g
Fat
12.3g
Carbs
69.4g

SERVINGS

1 serving

INGREDIENTS

100g Chickpea Pasta

100g Firm Tofu

50g Fresh Spinach

50g Cherry Tomatoes

10g Nutritional Yeast

50ml Unsweetened Almond Milk

2g Garlic Powder

2g Onion Powder

1g Smoked Paprika

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

  • 2

    Cook the chickpea pasta in boiling water according to package instructions until al dente. Drain and set aside.

  • 3

    In a blender, combine firm tofu, unsweetened almond milk, nutritional yeast, garlic powder, onion powder, and smoked paprika. Blend until smooth and creamy.

  • 4

    In a large bowl, mix the cooked pasta with the tofu sauce ensuring it is evenly coated.

  • 5

    Gently fold in fresh spinach and halved cherry tomatoes.

  • 6

    Transfer the pasta mixture into the prepared baking dish and smooth out the top.

  • 7

    Bake in the preheated oven for 20-25 minutes until the sauce is bubbly and slightly golden on the edges.

  • 8

    Remove from oven and let cool for a few minutes before serving.