Creamy Cashew Cauliflower Alfredo with Protein Pasta

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

Creamy Cashew Cauliflower Alfredo with Protein Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Cauliflower Alfredo with Protein Pasta

Enjoy a velvety, dairy-free Alfredo sauce that marries creamy cashews with roasted cauliflower, tossed with protein-rich chickpea pasta and firm tofu. This dish is finished with a zing of lemon and a sprinkle of nutritional yeast and hemp seeds, offering a delightful balance of flavors and textures perfect for a nutritious meal.

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NUTRITION

493kcal
Protein
33.3g
Fat
20.2g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

2 ounces Chickpea Pasta (56g dry)

1 cup Cauliflower florets (107g)

2 tablespoons Raw Cashews (18g)

1/2 cup Unsweetened Almond Milk (120ml)

1 tablespoon Nutritional Yeast (5g)

3 ounces Firm Tofu (85g)

1 tablespoon Hemp Seeds (10g)

1 clove Garlic

1 tablespoon Lemon Juice

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

    Steam or lightly roast the cauliflower florets until fork-tender.

  • 3

    In a high-speed blender, combine raw cashews, almond milk, nutritional yeast, garlic, lemon juice, and a pinch of salt and pepper. Blend until completely smooth and creamy.

  • 4

    In a pan, crumble the firm tofu and gently sauté for 2-3 minutes to lightly brown it. Remove tofu and set aside.

  • 5

    Add the steamed cauliflower to the blender and pulse a few times until slightly broken down but still chunky.

  • 6

    Return the tofu to the pan, then add the blended cashew-cauliflower sauce. Stir gently and let simmer over low heat for 2-3 minutes to meld flavors.

  • 7

    Toss the cooked pasta into the sauce, ensuring even coating. Adjust seasoning with salt and pepper as needed.

  • 8

    Plate the pasta and sprinkle hemp seeds on top for an extra protein boost and crunchy texture. Serve warm.

Creamy Cashew Cauliflower Alfredo with Protein Pasta

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

Creamy Cashew Cauliflower Alfredo with Protein Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Cauliflower Alfredo with Protein Pasta

Enjoy a velvety, dairy-free Alfredo sauce that marries creamy cashews with roasted cauliflower, tossed with protein-rich chickpea pasta and firm tofu. This dish is finished with a zing of lemon and a sprinkle of nutritional yeast and hemp seeds, offering a delightful balance of flavors and textures perfect for a nutritious meal.

NUTRITION

493kcal
Protein
33.3g
Fat
20.2g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

2 ounces Chickpea Pasta (56g dry)

1 cup Cauliflower florets (107g)

2 tablespoons Raw Cashews (18g)

1/2 cup Unsweetened Almond Milk (120ml)

1 tablespoon Nutritional Yeast (5g)

3 ounces Firm Tofu (85g)

1 tablespoon Hemp Seeds (10g)

1 clove Garlic

1 tablespoon Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Steam or lightly roast the cauliflower florets until fork-tender.

  • 3

    In a high-speed blender, combine raw cashews, almond milk, nutritional yeast, garlic, lemon juice, and a pinch of salt and pepper. Blend until completely smooth and creamy.

  • 4

    In a pan, crumble the firm tofu and gently sauté for 2-3 minutes to lightly brown it. Remove tofu and set aside.

  • 5

    Add the steamed cauliflower to the blender and pulse a few times until slightly broken down but still chunky.

  • 6

    Return the tofu to the pan, then add the blended cashew-cauliflower sauce. Stir gently and let simmer over low heat for 2-3 minutes to meld flavors.

  • 7

    Toss the cooked pasta into the sauce, ensuring even coating. Adjust seasoning with salt and pepper as needed.

  • 8

    Plate the pasta and sprinkle hemp seeds on top for an extra protein boost and crunchy texture. Serve warm.