Name: Tempeh and Corn Pasta with Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Tempeh; 1 oz Chickpea pasta; 0.25 cup Corn; 0.5 cup Cherry tomatoes; 0.25 tsp Extra virgin olive oil; 1 tbsp Nutritional yeast; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh basil; 1 tsp 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 Corn Pasta with Tomatoes

Sautéed crumbled tempeh and sweet corn tossed with chickpea pasta in a vibrant, garlicky tomato sauce that provides a satisfyingly chewy texture.

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NUTRITION

Protein

43.9g

Fat

21.7g

Carbs

49.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Tempeh

1 oz Chickpea pasta

0.25 cup Corn

0.5 cup Cherry tomatoes

0.25 tsp Extra virgin olive oil

1 tbsp Nutritional yeast

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh basil

1 tsp Lemon juice

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PREPARATION

1
Boil water and cook chickpea pasta according to package directions; drain and set aside.
2
Crumble the tempeh into small, bite-sized pieces.
3
Heat olive oil in a large skillet over medium heat and add crumbled tempeh, browning until golden.
4
Stir in minced garlic, halved cherry tomatoes, and corn, cooking until tomatoes begin to burst.
5
Add the cooked pasta and nutritional yeast to the skillet, tossing to combine.
6
Season with sea salt, black pepper, and lemon juice.
7
Garnish with fresh torn basil before serving.