YOUR SOLIN GENERATED RECIPE
High-Protein Macaroni with Roasted Vegetables
Chickpea pasta tossed in a velvety Greek yogurt and cheddar sauce, folded with charred broccoli and sweet peppers for a vibrant, protein-packed comfort meal.
INGREDIENTS
2.5 oz chickpea macaroni
0.5 cup non-fat plain Greek yogurt
0.75 oz sharp cheddar cheese
2 tbsp nutritional yeast
1 cup broccoli florets
0.5 cup red bell pepper
0.5 tsp extra virgin olive oil
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets and diced red bell pepper with olive oil, sea salt, and black pepper on the prepared sheet.
Roast the vegetables for 15-20 minutes until they are tender and show slight charred edges.
Boil the chickpea macaroni in a pot of salted water according to package directions, reserving 2 tablespoons of the starchy pasta water before draining.
In a large mixing bowl, whisk together the Greek yogurt, shredded cheddar cheese, nutritional yeast, and garlic powder to create a thick base.
Add the hot, drained pasta and the reserved pasta water to the bowl, stirring vigorously until the cheese melts and forms a smooth, creamy sauce.
Gently fold the roasted broccoli and peppers into the cheesy macaroni and serve immediately while hot.