Savory Tempeh and Whole Wheat Penne

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

Savory Tempeh and Whole Wheat Penne

YOUR SOLIN GENERATED RECIPE

Savory Tempeh and Whole Wheat Penne

Sautéed tempeh crumbles and tender broccoli are tossed with nutty whole wheat pasta in a vibrant, herb-infused marinara sauce.

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NUTRITION

513kcal
Protein
41.1g
Fat
23.4g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Tempeh

1.5 oz Whole wheat penne

0.5 cup Marinara sauce

3 tbsp Nutritional yeast

1 cup Broccoli florets

1 tsp Extra virgin olive oil

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the whole wheat penne until al dente according to package directions.

  • 2

    Place the broccoli florets in a steamer basket over boiling water for 4-5 minutes until tender-crisp and bright green.

  • 3

    Crumble the tempeh into small bits and sauté in a pan with olive oil, garlic powder, sea salt, and black pepper until golden brown and slightly crispy.

  • 4

    Drain the pasta and return it to the pot, then stir in the marinara sauce, steamed broccoli, and sautéed tempeh crumbles over low heat.

  • 5

    Divide the mixture into bowls and top with nutritional yeast and freshly chopped parsley before serving.

Savory Tempeh and Whole Wheat Penne

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

Savory Tempeh and Whole Wheat Penne

YOUR SOLIN GENERATED RECIPE

Savory Tempeh and Whole Wheat Penne

Sautéed tempeh crumbles and tender broccoli are tossed with nutty whole wheat pasta in a vibrant, herb-infused marinara sauce.

NUTRITION

513kcal
Protein
41.1g
Fat
23.4g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Tempeh

1.5 oz Whole wheat penne

0.5 cup Marinara sauce

3 tbsp Nutritional yeast

1 cup Broccoli florets

1 tsp Extra virgin olive oil

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the whole wheat penne until al dente according to package directions.

  • 2

    Place the broccoli florets in a steamer basket over boiling water for 4-5 minutes until tender-crisp and bright green.

  • 3

    Crumble the tempeh into small bits and sauté in a pan with olive oil, garlic powder, sea salt, and black pepper until golden brown and slightly crispy.

  • 4

    Drain the pasta and return it to the pot, then stir in the marinara sauce, steamed broccoli, and sautéed tempeh crumbles over low heat.

  • 5

    Divide the mixture into bowls and top with nutritional yeast and freshly chopped parsley before serving.