Creamy Mushroom Cashew Alfredo with Whole Grain Pasta

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

Creamy Mushroom Cashew Alfredo with Whole Grain Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Cashew Alfredo with Whole Grain Pasta

Enjoy a velvety, dairy-free alfredo crafted from cashews and nutritional yeast, perfectly complemented by earthy mushrooms and firm tofu tossed with whole grain pasta. This dish delivers a luxurious creamy texture and satisfying umami flavor profile, making it a balanced meal for any time of day.

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NUTRITION

420kcal
Protein
33.9g
Fat
15.5g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

1 oz Whole Grain Pasta

2 cups sliced Mushrooms

2 tbsp Raw Cashews

3 tbsp Nutritional Yeast

150g Firm Tofu

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PREPARATION

  • 1

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

  • 2

    In a blender, combine raw cashews, nutritional yeast, and a splash of water. Blend until smooth to create a creamy sauce base.

  • 3

    In a non-stick skillet over medium heat, sauté the sliced mushrooms until they release their moisture and begin to brown, about 5-7 minutes.

  • 4

    Cube the firm tofu and add to the skillet with the mushrooms, cooking for an additional 3-4 minutes until lightly golden.

  • 5

    Pour the cashew sauce over the mushroom and tofu mixture, stirring gently to combine. If the sauce is too thick, add a little water to reach desired consistency.

  • 6

    Toss the cooked pasta into the skillet, mixing until everything is well coated with the creamy sauce.

  • 7

    Serve warm and enjoy your hearty, dairy-free alfredo dish.

Creamy Mushroom Cashew Alfredo with Whole Grain Pasta

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

Creamy Mushroom Cashew Alfredo with Whole Grain Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Cashew Alfredo with Whole Grain Pasta

Enjoy a velvety, dairy-free alfredo crafted from cashews and nutritional yeast, perfectly complemented by earthy mushrooms and firm tofu tossed with whole grain pasta. This dish delivers a luxurious creamy texture and satisfying umami flavor profile, making it a balanced meal for any time of day.

NUTRITION

420kcal
Protein
33.9g
Fat
15.5g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

1 oz Whole Grain Pasta

2 cups sliced Mushrooms

2 tbsp Raw Cashews

3 tbsp Nutritional Yeast

150g Firm Tofu

PREPARATION

  • 1

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

  • 2

    In a blender, combine raw cashews, nutritional yeast, and a splash of water. Blend until smooth to create a creamy sauce base.

  • 3

    In a non-stick skillet over medium heat, sauté the sliced mushrooms until they release their moisture and begin to brown, about 5-7 minutes.

  • 4

    Cube the firm tofu and add to the skillet with the mushrooms, cooking for an additional 3-4 minutes until lightly golden.

  • 5

    Pour the cashew sauce over the mushroom and tofu mixture, stirring gently to combine. If the sauce is too thick, add a little water to reach desired consistency.

  • 6

    Toss the cooked pasta into the skillet, mixing until everything is well coated with the creamy sauce.

  • 7

    Serve warm and enjoy your hearty, dairy-free alfredo dish.