Creamy Cashew Cauliflower Alfredo with Chickpea Pasta

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

Creamy Cashew Cauliflower Alfredo with Chickpea Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Cauliflower Alfredo with Chickpea Pasta

Enjoy a velvety, comforting plate of chickpea pasta enveloped in a luscious, dairy-free Alfredo sauce made from blended cashews, cauliflower, and nutritional yeast, with hearty cannellini beans adding a subtle creaminess. This dish beautifully marries nutty richness with a light tang, perfect for a nourishing dinner that satisfies both your palate and nutritional goals.

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NUTRITION

529kcal
Protein
31.2g
Fat
20.6g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

2 ounces Chickpea Pasta

1 cup Cauliflower

3 tablespoons Raw Cashews

2 tablespoons Nutritional Yeast

1/3 cup Cannellini Beans (rinsed)

1 clove Garlic

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Cook the chickpea pasta according to package instructions until al dente. Drain and set aside.

  • 2

    Meanwhile, steam the cauliflower florets until they are fork tender, about 6-8 minutes.

  • 3

    In a small pan, heat the olive oil and sauté the minced garlic until fragrant.

  • 4

    Combine the steamed cauliflower, sautéed garlic, raw cashews, nutritional yeast, and cannellini beans in a high-speed blender. Blend until smooth, adding a splash of water if needed to achieve a creamy consistency.

  • 5

    Season the sauce with salt and pepper to taste.

  • 6

    Toss the cooked pasta with the creamy cashew cauliflower Alfredo sauce, ensuring an even coating.

  • 7

    Serve immediately and enjoy your nourishing, dairy-free masterpiece.

Creamy Cashew Cauliflower Alfredo with Chickpea Pasta

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

Creamy Cashew Cauliflower Alfredo with Chickpea Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Cauliflower Alfredo with Chickpea Pasta

Enjoy a velvety, comforting plate of chickpea pasta enveloped in a luscious, dairy-free Alfredo sauce made from blended cashews, cauliflower, and nutritional yeast, with hearty cannellini beans adding a subtle creaminess. This dish beautifully marries nutty richness with a light tang, perfect for a nourishing dinner that satisfies both your palate and nutritional goals.

NUTRITION

529kcal
Protein
31.2g
Fat
20.6g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

2 ounces Chickpea Pasta

1 cup Cauliflower

3 tablespoons Raw Cashews

2 tablespoons Nutritional Yeast

1/3 cup Cannellini Beans (rinsed)

1 clove Garlic

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Cook the chickpea pasta according to package instructions until al dente. Drain and set aside.

  • 2

    Meanwhile, steam the cauliflower florets until they are fork tender, about 6-8 minutes.

  • 3

    In a small pan, heat the olive oil and sauté the minced garlic until fragrant.

  • 4

    Combine the steamed cauliflower, sautéed garlic, raw cashews, nutritional yeast, and cannellini beans in a high-speed blender. Blend until smooth, adding a splash of water if needed to achieve a creamy consistency.

  • 5

    Season the sauce with salt and pepper to taste.

  • 6

    Toss the cooked pasta with the creamy cashew cauliflower Alfredo sauce, ensuring an even coating.

  • 7

    Serve immediately and enjoy your nourishing, dairy-free masterpiece.