Creamy Cashew Garlic Pasta with Roasted Vegetables

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

Creamy Cashew Garlic Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Garlic Pasta with Roasted Vegetables

Enjoy a vibrant, comforting bowl of chickpea pasta tossed in a silky cashew garlic sauce and tossed with perfectly roasted vegetables. The creamy texture and roasted notes combine with garlic and a hint of olive oil to bring out the natural flavors, creating a dish that’s both nourishing and satisfying.

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NUTRITION

559kcal
Protein
33.1g
Fat
19.7g
Carbs
63.7g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chickpea Pasta

1 cup Broccoli Florets

0.5 cup Sliced Red Bell Pepper

4 oz Firm Tofu

2 tbsp Raw Cashews

2 Garlic Cloves

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss broccoli florets and sliced red bell pepper with a drizzle of olive oil, a pinch of salt and pepper, and roast on a baking sheet for about 15-20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, cook the chickpea pasta in boiling water according to package instructions, until al dente. Drain and set aside.

  • 3

    In a small pan, lightly toast the raw cashews over medium heat for 2-3 minutes to enhance their flavor. Then blend the toasted cashews with garlic, a small splash of water, and a pinch of salt to create a creamy sauce.

  • 4

    Cut the firm tofu into cubes and, if desired, quickly sauté it with a bit of olive oil until lightly browned (about 3-4 minutes) to add texture and flavor.

  • 5

    Combine the cooked pasta, roasted vegetables, and tofu in a large bowl. Stir in the cashew garlic cream until everything is evenly coated. Adjust seasoning with salt and pepper if needed.

  • 6

    Serve warm and enjoy the balanced, creamy texture paired with the roasted flavors.

Creamy Cashew Garlic Pasta with Roasted Vegetables

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

Creamy Cashew Garlic Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Garlic Pasta with Roasted Vegetables

Enjoy a vibrant, comforting bowl of chickpea pasta tossed in a silky cashew garlic sauce and tossed with perfectly roasted vegetables. The creamy texture and roasted notes combine with garlic and a hint of olive oil to bring out the natural flavors, creating a dish that’s both nourishing and satisfying.

NUTRITION

559kcal
Protein
33.1g
Fat
19.7g
Carbs
63.7g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chickpea Pasta

1 cup Broccoli Florets

0.5 cup Sliced Red Bell Pepper

4 oz Firm Tofu

2 tbsp Raw Cashews

2 Garlic Cloves

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss broccoli florets and sliced red bell pepper with a drizzle of olive oil, a pinch of salt and pepper, and roast on a baking sheet for about 15-20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, cook the chickpea pasta in boiling water according to package instructions, until al dente. Drain and set aside.

  • 3

    In a small pan, lightly toast the raw cashews over medium heat for 2-3 minutes to enhance their flavor. Then blend the toasted cashews with garlic, a small splash of water, and a pinch of salt to create a creamy sauce.

  • 4

    Cut the firm tofu into cubes and, if desired, quickly sauté it with a bit of olive oil until lightly browned (about 3-4 minutes) to add texture and flavor.

  • 5

    Combine the cooked pasta, roasted vegetables, and tofu in a large bowl. Stir in the cashew garlic cream until everything is evenly coated. Adjust seasoning with salt and pepper if needed.

  • 6

    Serve warm and enjoy the balanced, creamy texture paired with the roasted flavors.