Protein Pasta with Lentil Bolognese and Fresh Spinach

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

Protein Pasta with Lentil Bolognese and Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Protein Pasta with Lentil Bolognese and Fresh Spinach

Savor a hearty and flavorful twist on classic pasta with a nutrient-packed vegetarian bolognese. This dish features high-protein pasta blended with a rich, tomato-based sauce simmered with tender lentils and textured vegetable protein, finished off with a generous handful of fresh spinach and a savory sprinkle of nutritional yeast. It's a dish that brings all the comfort of Italian-inspired flavors with a clean, balanced nutrient profile.

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NUTRITION

400kcal
Protein
42.1g
Fat
3g
Carbs
61.6g

SERVINGS

1 serving

INGREDIENTS

28g Protein-Enriched Pasta

1/2 cup Cooked Lentils

1/2 cup TVP

1/4 cup Tomato Sauce

1 cup Fresh Spinach

2 tbsp Nutritional Yeast

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PREPARATION

  • 1

    Bring a pot of water to a boil and add the protein-enriched pasta. Cook according to package instructions until al dente, then drain and set aside.

  • 2

    In a separate pan, rehydrate the TVP by combining it with a small amount of hot water (or vegetable broth) and let it sit for about 5 minutes.

  • 3

    While the TVP is rehydrating, warm the tomato sauce in a saucepan over medium heat. Stir in the cooked lentils and let the mixture gently simmer for 3-4 minutes to meld the flavors.

  • 4

    Add the rehydrated TVP into the sauce, stirring well to combine. Season with dried oregano and basil if desired for a subtle pizza-pasta flavor twist.

  • 5

    Mix the sauce with the drained pasta, then fold in the fresh spinach until just wilted.

  • 6

    Finish the dish with a generous sprinkle of nutritional yeast on top for a savory, cheesy flavor. Serve warm.

Protein Pasta with Lentil Bolognese and Fresh Spinach

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

Protein Pasta with Lentil Bolognese and Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Protein Pasta with Lentil Bolognese and Fresh Spinach

Savor a hearty and flavorful twist on classic pasta with a nutrient-packed vegetarian bolognese. This dish features high-protein pasta blended with a rich, tomato-based sauce simmered with tender lentils and textured vegetable protein, finished off with a generous handful of fresh spinach and a savory sprinkle of nutritional yeast. It's a dish that brings all the comfort of Italian-inspired flavors with a clean, balanced nutrient profile.

NUTRITION

400kcal
Protein
42.1g
Fat
3g
Carbs
61.6g

SERVINGS

1 serving

INGREDIENTS

28g Protein-Enriched Pasta

1/2 cup Cooked Lentils

1/2 cup TVP

1/4 cup Tomato Sauce

1 cup Fresh Spinach

2 tbsp Nutritional Yeast

PREPARATION

  • 1

    Bring a pot of water to a boil and add the protein-enriched pasta. Cook according to package instructions until al dente, then drain and set aside.

  • 2

    In a separate pan, rehydrate the TVP by combining it with a small amount of hot water (or vegetable broth) and let it sit for about 5 minutes.

  • 3

    While the TVP is rehydrating, warm the tomato sauce in a saucepan over medium heat. Stir in the cooked lentils and let the mixture gently simmer for 3-4 minutes to meld the flavors.

  • 4

    Add the rehydrated TVP into the sauce, stirring well to combine. Season with dried oregano and basil if desired for a subtle pizza-pasta flavor twist.

  • 5

    Mix the sauce with the drained pasta, then fold in the fresh spinach until just wilted.

  • 6

    Finish the dish with a generous sprinkle of nutritional yeast on top for a savory, cheesy flavor. Serve warm.