Creamy Beef Mince Pasta with Roasted Vegetables

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

Creamy Beef Mince Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Beef Mince Pasta with Roasted Vegetables

Sautéed lean beef and chickpea pasta tossed in a velvety yogurt sauce with vibrant roasted peppers and zucchini for a satisfying, nutrient-dense meal.

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NUTRITION

392kcal
Protein
37.9g
Fat
15.2g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

5 oz 93% lean ground beef

0.75 oz chickpea pasta

0.5 cup red bell pepper

0.5 cup zucchini

0.13 cup plain Greek yogurt

0 tsp extra virgin olive oil

1 tbsp tomato paste

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Dice the red bell pepper and zucchini into bite-sized pieces, toss with olive oil, and roast on a parchment-lined sheet for 15-20 minutes until tender.

  • 3

    Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions; drain and set aside.

  • 4

    In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it into small crumbles.

  • 5

    Stir the tomato paste, garlic powder, onion powder, sea salt, and black pepper into the beef, cooking for 1-2 minutes to meld the flavors.

  • 6

    Reduce the heat to low and stir in the Greek yogurt and a splash of water if needed to create a smooth, creamy sauce.

  • 7

    Add the cooked pasta and roasted vegetables to the skillet, tossing gently to coat everything in the sauce.

  • 8

    Garnish with chopped fresh parsley and serve immediately.

Creamy Beef Mince Pasta with Roasted Vegetables

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

Creamy Beef Mince Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Beef Mince Pasta with Roasted Vegetables

Sautéed lean beef and chickpea pasta tossed in a velvety yogurt sauce with vibrant roasted peppers and zucchini for a satisfying, nutrient-dense meal.

NUTRITION

392kcal
Protein
37.9g
Fat
15.2g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

5 oz 93% lean ground beef

0.75 oz chickpea pasta

0.5 cup red bell pepper

0.5 cup zucchini

0.13 cup plain Greek yogurt

0 tsp extra virgin olive oil

1 tbsp tomato paste

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Dice the red bell pepper and zucchini into bite-sized pieces, toss with olive oil, and roast on a parchment-lined sheet for 15-20 minutes until tender.

  • 3

    Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions; drain and set aside.

  • 4

    In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it into small crumbles.

  • 5

    Stir the tomato paste, garlic powder, onion powder, sea salt, and black pepper into the beef, cooking for 1-2 minutes to meld the flavors.

  • 6

    Reduce the heat to low and stir in the Greek yogurt and a splash of water if needed to create a smooth, creamy sauce.

  • 7

    Add the cooked pasta and roasted vegetables to the skillet, tossing gently to coat everything in the sauce.

  • 8

    Garnish with chopped fresh parsley and serve immediately.