YOUR SOLIN GENERATED RECIPE
Hearty Vegetarian Spaghetti with Garden Vegetables
Simmered garden vegetable and lentil marinara tossed with al dente chickpea spaghetti for a robust meal, finished with a creamy dollop of Greek yogurt.
INGREDIENTS
2 oz chickpea pasta
0.5 tsp olive oil
0.25 cup diced yellow onion
1 clove garlic
0.5 cup sliced mushrooms
0.5 cup diced zucchini
0.75 cup cooked red lentils
0.5 cup tomato puree
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
2 tbsp nutritional yeast
0.25 cup plain non-fat Greek yogurt
PREPARATION
Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the diced yellow onion, garlic, sliced mushrooms, and diced zucchini to the skillet and sauté until the vegetables are softened and fragrant.
Stir in the cooked red lentils and tomato puree, then season the mixture with dried oregano, sea salt, and black pepper.
Lower the heat and let the sauce simmer for 5 to 7 minutes to allow the flavors to meld together.
Drain the cooked pasta and toss it directly into the skillet with the vegetable sauce and nutritional yeast until well coated.
Transfer the spaghetti to a bowl and serve immediately with a creamy dollop of Greek yogurt on top.