YOUR SOLIN GENERATED RECIPE
Creamy Ground Beef and Roasted Vegetable Pasta
Sautéed ground beef and roasted vegetables tossed with chickpea pasta in a velvety tomato-yogurt sauce for a hearty, protein-packed meal.
INGREDIENTS
1.5 oz Chickpea pasta
6 oz 93% lean ground beef
0.5 cup Zucchini
0.5 cup Red bell pepper
0.25 cup Tomato puree
0.25 cup Plain non-fat Greek yogurt
1 tsp Olive oil
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Dice the zucchini and red bell pepper into bite-sized pieces, then toss them on the baking sheet with the olive oil, sea salt, and black pepper.
Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized at the edges.
While the vegetables roast, boil the chickpea pasta in salted water according to the package directions, reserving 2 tablespoons of the pasta water before draining.
In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it into small crumbles.
Season the beef with garlic powder and onion powder, then stir in the tomato puree and reduce the heat to low.
Whisk the Greek yogurt and reserved pasta water into the beef mixture until a smooth, creamy sauce forms.
Add the cooked pasta and roasted vegetables to the skillet, tossing everything together until the pasta is thoroughly coated in the sauce.