Chickpea Pasta with Roasted Vegetables and Fresh Herbs

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

Chickpea Pasta with Roasted Vegetables and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Chickpea Pasta with Roasted Vegetables and Fresh Herbs

A vibrant and nourishing dish combining hearty chickpea pasta with a colorful assortment of roasted vegetables, crispy tofu, and a sprinkle of nutritional yeast, all refreshed with fresh herbs. This balanced meal offers a delicious mix of textures and flavors, making it a wholesome dinner option.

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NUTRITION

604kcal
Protein
43.7g
Fat
18g
Carbs
69.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chickpea Pasta

150 g Firm Tofu

2 tbsp Nutritional Yeast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/2 cup halved Cherry Tomatoes

1/4 small Red Onion

1 tsp Olive Oil

2 tbsp chopped Fresh Basil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    While pasta cooks, chop the zucchini, red bell pepper, cherry tomatoes, and red onion. Toss the vegetables in a bowl with olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet lined with parchment paper. Roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    Meanwhile, cut the firm tofu into cubes. Sauté the tofu in a non-stick pan over medium heat until lightly crispy on all sides.

  • 6

    Once the pasta, roasted vegetables, and tofu are ready, combine them in a large mixing bowl.

  • 7

    Sprinkle the nutritional yeast and freshly chopped basil over the mixture. Toss gently to ensure even distribution.

  • 8

    Season with additional salt and pepper if desired, and serve warm.

Chickpea Pasta with Roasted Vegetables and Fresh Herbs

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

Chickpea Pasta with Roasted Vegetables and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Chickpea Pasta with Roasted Vegetables and Fresh Herbs

A vibrant and nourishing dish combining hearty chickpea pasta with a colorful assortment of roasted vegetables, crispy tofu, and a sprinkle of nutritional yeast, all refreshed with fresh herbs. This balanced meal offers a delicious mix of textures and flavors, making it a wholesome dinner option.

NUTRITION

604kcal
Protein
43.7g
Fat
18g
Carbs
69.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chickpea Pasta

150 g Firm Tofu

2 tbsp Nutritional Yeast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/2 cup halved Cherry Tomatoes

1/4 small Red Onion

1 tsp Olive Oil

2 tbsp chopped Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    While pasta cooks, chop the zucchini, red bell pepper, cherry tomatoes, and red onion. Toss the vegetables in a bowl with olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet lined with parchment paper. Roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    Meanwhile, cut the firm tofu into cubes. Sauté the tofu in a non-stick pan over medium heat until lightly crispy on all sides.

  • 6

    Once the pasta, roasted vegetables, and tofu are ready, combine them in a large mixing bowl.

  • 7

    Sprinkle the nutritional yeast and freshly chopped basil over the mixture. Toss gently to ensure even distribution.

  • 8

    Season with additional salt and pepper if desired, and serve warm.