Creamy Protein Pasta Pudding

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

Creamy Protein Pasta Pudding

YOUR SOLIN GENERATED RECIPE

Creamy Protein Pasta Pudding

Tender chickpea pasta shells folded into a velvety sweet potato and vanilla bean cream, finished with a sprinkle of warm, fragrant cinnamon.

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NUTRITION

284kcal
Protein
32.5g
Fat
3g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea Pasta Shells

0.5 cup Non-fat Greek Yogurt

2 tbsp Mashed Sweet Potato

12g Vanilla Whey Protein Powder

0.25 tsp Ground Cinnamon

0.25 tsp Vanilla Extract

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PREPARATION

  • 1

    Boil the chickpea pasta in water until tender, then drain and rinse with cold water to stop the cooking process.

  • 2

    In a medium mixing bowl, whisk together the non-fat Greek yogurt, mashed sweet potato, vanilla protein powder, and vanilla extract until the mixture is completely smooth and creamy.

  • 3

    Gently fold the cooled pasta shells into the sweet potato cream mixture until every shell is well-coated.

  • 4

    Transfer the pudding into a glass jar or serving bowl and refrigerate for at least 30 minutes to allow the pudding to set and the flavors to meld.

  • 5

    Before serving, dust the top with ground cinnamon for a warm, aromatic finish.

Creamy Protein Pasta Pudding

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

Creamy Protein Pasta Pudding

YOUR SOLIN GENERATED RECIPE

Creamy Protein Pasta Pudding

Tender chickpea pasta shells folded into a velvety sweet potato and vanilla bean cream, finished with a sprinkle of warm, fragrant cinnamon.

NUTRITION

284kcal
Protein
32.5g
Fat
3g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea Pasta Shells

0.5 cup Non-fat Greek Yogurt

2 tbsp Mashed Sweet Potato

12g Vanilla Whey Protein Powder

0.25 tsp Ground Cinnamon

0.25 tsp Vanilla Extract

PREPARATION

  • 1

    Boil the chickpea pasta in water until tender, then drain and rinse with cold water to stop the cooking process.

  • 2

    In a medium mixing bowl, whisk together the non-fat Greek yogurt, mashed sweet potato, vanilla protein powder, and vanilla extract until the mixture is completely smooth and creamy.

  • 3

    Gently fold the cooled pasta shells into the sweet potato cream mixture until every shell is well-coated.

  • 4

    Transfer the pudding into a glass jar or serving bowl and refrigerate for at least 30 minutes to allow the pudding to set and the flavors to meld.

  • 5

    Before serving, dust the top with ground cinnamon for a warm, aromatic finish.