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

Savor a velvety, dairy-free alfredo that is both rich and light. This dish melds the creaminess of soaked cashews and roasted cauliflower with hearty chickpea pasta and tender chickpeas, all brightened with a touch of garlic and lemon for a dish that’s satisfying and nourishing.

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NUTRITION

600kcal
Protein
32g
Fat
18.8g
Carbs
83g

SERVINGS

1 serving

INGREDIENTS

50g Chickpea Pasta

28g Raw Cashews

1 cup Cauliflower, chopped

1 tbsp Nutritional Yeast

1/2 cup Canned Chickpeas

1/4 cup Extra Canned Chickpeas

2 cloves Garlic

1 tbsp Fresh Lemon Juice

1/2 cup Water

Salt and Pepper to taste

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PREPARATION

  • 1

    Soak the raw cashews in hot water for at least 20 minutes to soften, then drain.

  • 2

    Steam or lightly roast the cauliflower until tender.

  • 3

    Cook the chickpea pasta according to package instructions until al dente, then drain.

  • 4

    In a blender, combine the soaked cashews, steamed cauliflower, garlic, lemon juice, nutritional yeast, and 1/2 cup water. Blend until smooth and creamy. Adjust thickness by adding more water if necessary.

  • 5

    In a large pan over medium heat, combine the blended sauce with the cooked pasta and both portions of chickpeas. Stir gently to incorporate the sauce evenly.

  • 6

    Season with salt and pepper to taste, and heat through for 2-3 minutes.

  • 7

    Serve immediately, garnished with a sprinkle of nutritional yeast or fresh herbs if desired.

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

Savor a velvety, dairy-free alfredo that is both rich and light. This dish melds the creaminess of soaked cashews and roasted cauliflower with hearty chickpea pasta and tender chickpeas, all brightened with a touch of garlic and lemon for a dish that’s satisfying and nourishing.

NUTRITION

600kcal
Protein
32g
Fat
18.8g
Carbs
83g

SERVINGS

1 serving

INGREDIENTS

50g Chickpea Pasta

28g Raw Cashews

1 cup Cauliflower, chopped

1 tbsp Nutritional Yeast

1/2 cup Canned Chickpeas

1/4 cup Extra Canned Chickpeas

2 cloves Garlic

1 tbsp Fresh Lemon Juice

1/2 cup Water

Salt and Pepper to taste

PREPARATION

  • 1

    Soak the raw cashews in hot water for at least 20 minutes to soften, then drain.

  • 2

    Steam or lightly roast the cauliflower until tender.

  • 3

    Cook the chickpea pasta according to package instructions until al dente, then drain.

  • 4

    In a blender, combine the soaked cashews, steamed cauliflower, garlic, lemon juice, nutritional yeast, and 1/2 cup water. Blend until smooth and creamy. Adjust thickness by adding more water if necessary.

  • 5

    In a large pan over medium heat, combine the blended sauce with the cooked pasta and both portions of chickpeas. Stir gently to incorporate the sauce evenly.

  • 6

    Season with salt and pepper to taste, and heat through for 2-3 minutes.

  • 7

    Serve immediately, garnished with a sprinkle of nutritional yeast or fresh herbs if desired.