Creamy Protein Pesto Pasta with Roasted Cherry Tomatoes

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

Creamy Protein Pesto Pasta with Roasted Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Protein Pesto Pasta with Roasted Cherry Tomatoes

Enjoy a bright and satisfying meal featuring protein-packed chickpea pasta tossed in a creamy Greek yogurt pesto sauce and topped with sweet, roasted cherry tomatoes. This dish blends the fresh scent of basil with a hint of garlic and lemon, offering a perfect balance of tangy creaminess and rich tomato flavor.

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NUTRITION

431kcal
Protein
36.7g
Fat
11.8g
Carbs
47.8g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta

1 cup Nonfat Greek Yogurt

0.5 tbsp Olive Oil

0.5 cup Fresh Basil (packed)

1 tsp Pine Nuts

1 clove Garlic

1 tbsp Lemon Juice

1 cup Cherry Tomatoes

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cherry tomatoes with a drizzle of olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast in the oven for about 10-12 minutes until they begin to burst and caramelize.

  • 3

    Meanwhile, cook the chickpea pasta according to the package instructions until al dente. Drain and set aside.

  • 4

    In a food processor or blender, combine the nonfat Greek yogurt, fresh basil, pine nuts, garlic, lemon juice, and a pinch of salt and pepper. Blend until smooth to create a creamy pesto sauce.

  • 5

    In a large bowl, toss the warm cooked pasta with the creamy pesto sauce until evenly coated.

  • 6

    Gently fold in the roasted cherry tomatoes, and adjust seasonings if necessary before serving.

Creamy Protein Pesto Pasta with Roasted Cherry Tomatoes

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

Creamy Protein Pesto Pasta with Roasted Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Protein Pesto Pasta with Roasted Cherry Tomatoes

Enjoy a bright and satisfying meal featuring protein-packed chickpea pasta tossed in a creamy Greek yogurt pesto sauce and topped with sweet, roasted cherry tomatoes. This dish blends the fresh scent of basil with a hint of garlic and lemon, offering a perfect balance of tangy creaminess and rich tomato flavor.

NUTRITION

431kcal
Protein
36.7g
Fat
11.8g
Carbs
47.8g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta

1 cup Nonfat Greek Yogurt

0.5 tbsp Olive Oil

0.5 cup Fresh Basil (packed)

1 tsp Pine Nuts

1 clove Garlic

1 tbsp Lemon Juice

1 cup Cherry Tomatoes

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cherry tomatoes with a drizzle of olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast in the oven for about 10-12 minutes until they begin to burst and caramelize.

  • 3

    Meanwhile, cook the chickpea pasta according to the package instructions until al dente. Drain and set aside.

  • 4

    In a food processor or blender, combine the nonfat Greek yogurt, fresh basil, pine nuts, garlic, lemon juice, and a pinch of salt and pepper. Blend until smooth to create a creamy pesto sauce.

  • 5

    In a large bowl, toss the warm cooked pasta with the creamy pesto sauce until evenly coated.

  • 6

    Gently fold in the roasted cherry tomatoes, and adjust seasonings if necessary before serving.