Name: Creamy Marinara Pasta with Crispy Plant-Based Bites
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz chickpea pasta; 5 oz tempeh; 0.5 cup marinara sauce; 2 tbsp plain non-fat Greek yogurt; 1 tsp extra virgin olive oil; 0.25 tsp garlic powder; 0.25 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh basil

Creamy Marinara Pasta with Crispy Plant-Based Bites

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

YOUR SOLIN GENERATED RECIPE

Creamy Marinara Pasta with Crispy Plant-Based Bites

Pan-seared tempeh bites and chickpea pasta are tossed in a velvety marinara sauce for a meal with a satisfying crunch.

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NUTRITION

Protein

45.0g

Fat

27.2g

Carbs

57.6g

SERVINGS

1 serving

INGREDIENTS

1.5 oz chickpea pasta

5 oz tempeh

0.5 cup marinara sauce

2 tbsp plain non-fat Greek yogurt

1 tsp extra virgin olive oil

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
2
While the pasta cooks, cut the tempeh into small half-inch cubes.
3
Heat the olive oil in a non-stick skillet over medium-high heat and add the tempeh cubes.
4
Season the tempeh with garlic powder, smoked paprika, sea salt, and black pepper, sautéing until golden and crispy on all sides.
5
In a small saucepan, warm the marinara sauce over low heat, then whisk in the Greek yogurt until the sauce is creamy and pink.
6
Drain the pasta and toss it directly into the creamy marinara sauce until well coated.
7
Serve the pasta in a bowl topped with the crispy tempeh bites and a garnish of fresh chopped basil.