Name: Roasted Butternut Squash Soup Pasta with Sage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Ground turkey (93% lean); 1 oz Chickpea rotini pasta; 1 cup Butternut squash; 0.25 tsp Extra virgin olive oil; 0.25 cup Low-sodium chicken broth; 2 clove Garlic; 1 tbsp Fresh sage; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Nutritional yeast

Roasted Butternut Squash Soup Pasta with Sage

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

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash Soup Pasta with Sage

Roasted butternut squash blended into a velvety sauce and tossed with protein-rich chickpea pasta and savory ground turkey, finished with fragrant crisped sage.

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NUTRITION

Protein

47.0g

Fat

16.0g

Carbs

40.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground turkey (93% lean)

1 oz Chickpea rotini pasta

1 cup Butternut squash

0.25 tsp Extra virgin olive oil

0.25 cup Low-sodium chicken broth

2 clove Garlic

1 tbsp Fresh sage

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Nutritional yeast

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PREPARATION

1
Preheat the oven to 400°F and roast the cubed butternut squash with a light drizzle of olive oil until tender and caramelized.
2
Cook the chickpea pasta in a pot of boiling water according to the package instructions, then drain and set aside.
3
In a large skillet over medium-high heat, brown the ground turkey until it is fully cooked and no longer pink.
4
Place the roasted squash in a blender with the chicken broth, garlic, and nutritional yeast, processing until the mixture is completely smooth.
5
Pour the velvety squash sauce into the skillet with the turkey and fold in the cooked pasta and chopped fresh sage.
6
Season the dish with sea salt and black pepper, simmering for two minutes until the sauce is thick and coats the pasta perfectly.