Name: Creamy Tuscan Vegetarian Pasta Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz chickpea pasta; 0.5 cup cannellini beans; 0.5 cup nonfat plain Greek yogurt; 2 tbsp grated parmesan cheese; 1 cup fresh baby spinach; 2 tbsp sun-dried tomatoes; 1 tsp minced garlic; 1 tbsp tomato paste; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 0.25 cup low-sodium vegetable broth

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

YOUR SOLIN GENERATED RECIPE

Creamy Tuscan Vegetarian Pasta Bake

Baked chickpea pasta and cannellini beans tossed in a velvety sun-dried tomato and Greek yogurt sauce for a rich, savory finish.

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NUTRITION

Protein

45.5g

Fat

8.5g

Carbs

68.5g

SERVINGS

1 serving

INGREDIENTS

1.5 oz chickpea pasta

0.5 cup cannellini beans

0.5 cup nonfat plain Greek yogurt

2 tbsp grated parmesan cheese

1 cup fresh baby spinach

2 tbsp sun-dried tomatoes

1 tsp minced garlic

1 tbsp tomato paste

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.25 cup low-sodium vegetable broth

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Boil the chickpea pasta in salted water for 2 minutes less than the package directions until al dente, then drain and set aside.
3
In a medium mixing bowl, whisk together the Greek yogurt, tomato paste, vegetable broth, minced garlic, dried oregano, sea salt, and black pepper until the sauce is smooth.
4
Fold the cooked pasta, rinsed cannellini beans, chopped sun-dried tomatoes, and fresh baby spinach into the yogurt sauce until everything is evenly coated.
5
Transfer the mixture into a small oven-safe baking dish and spread it out into an even layer.
6
Sprinkle the grated parmesan cheese over the top of the pasta.
7
Bake for 15-20 minutes until the sauce is bubbling and the cheese has formed a light golden crust.