Name: Tempeh and Spinach Protein Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz Chickpea pasta; 5 oz Tempeh; 2 cup Fresh spinach; 0.25 tbsp Extra virgin olive oil; 3 tbsp Nutritional yeast; 2 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Red pepper flakes; 1 tbsp Lemon juice

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

YOUR SOLIN GENERATED RECIPE

Tempeh and Spinach Protein Pasta

Nutty pan-seared tempeh and chickpea pasta are tossed with vibrant wilted spinach in a garlic-infused sauce for a savory and satisfying meal.

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NUTRITION

Protein

48.2g

Fat

22.2g

Carbs

54.9g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea pasta

5 oz Tempeh

2 cup Fresh spinach

0.25 tbsp Extra virgin olive oil

3 tbsp Nutritional yeast

2 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

1 tbsp Lemon juice

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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, crumble the tempeh into small, bite-sized pieces using your hands.
3
Heat the olive oil in a large skillet over medium-high heat and add the crumbled tempeh, searing until golden brown and crispy.
4
Add the minced garlic and red pepper flakes to the skillet, sautéing for one minute until fragrant.
5
Toss in the fresh spinach and cook just until wilted and bright green.
6
Drain the pasta, reserving a splash of pasta water, and add the pasta to the skillet with the tempeh and spinach.
7
Stir in the nutritional yeast, lemon juice, sea salt, and black pepper, adding a bit of pasta water if needed to create a light sauce.
8
Toss everything together until well combined and serve immediately.