YOUR SOLIN GENERATED RECIPE
Baked chickpea pasta and flaked tuna are tossed in a velvety Greek yogurt sauce and finished with a golden nutritional yeast crust.
INGREDIENTS
1.5 oz Chickpea pasta
2.5 oz Canned tuna
0.25 cup Plain non-fat Greek yogurt
1 tsp Olive oil
0.5 cup Frozen peas
0.5 cup Diced carrots
0.25 cup Diced yellow onion
1 clove Garlic
1 tbsp Nutritional yeast
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Dried dill
PREPARATION
Preheat your oven to 375°F (190°C).
Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package instructions suggest, then drain.
Heat the olive oil in a skillet over medium heat and sauté the onion, carrots, and minced garlic until the vegetables are tender.
In a large mixing bowl, whisk together the Greek yogurt, dried dill, sea salt, and black pepper until smooth.
Fold the drained pasta, tuna, frozen peas, and sautéed vegetable mixture into the yogurt sauce until evenly coated.
Transfer the mixture into a small oven-safe baking dish and sprinkle the nutritional yeast evenly over the top.
Bake for 15 to 20 minutes until the sauce is bubbling and the top has formed a light golden crust.