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 wholesome twist on a classic Alfredo featuring protein-rich chickpea pasta enveloped in a velvety, cashew-cauliflower sauce. Infused with garlic, nutritional yeast, and a hint of olive oil, this dish delivers creamy comfort with a clean, nutritious profile perfect for any meal of the day.

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NUTRITION

532kcal
Protein
33.1g
Fat
17.8g
Carbs
60.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chickpea Pasta

2 tbsp Raw Cashews

1 cup Cauliflower, chopped

1/2 cup Unsweetened Almond Milk

3 tbsp Nutritional Yeast

1 tsp Olive Oil

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Steam or lightly boil the cauliflower florets until tender, about 8-10 minutes.

  • 3

    In a high-speed blender, combine the steamed cauliflower, raw cashews, unsweetened almond milk, nutritional yeast, garlic, and olive oil. Blend until smooth and creamy. If necessary, add a splash more almond milk to reach your desired consistency.

  • 4

    Season the blended sauce with salt and pepper to taste. Blend again briefly to incorporate the seasonings.

  • 5

    Toss the cooked pasta with the creamy cashew-cauliflower sauce until evenly coated.

  • 6

    Serve immediately, garnished with an extra 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

Enjoy a wholesome twist on a classic Alfredo featuring protein-rich chickpea pasta enveloped in a velvety, cashew-cauliflower sauce. Infused with garlic, nutritional yeast, and a hint of olive oil, this dish delivers creamy comfort with a clean, nutritious profile perfect for any meal of the day.

NUTRITION

532kcal
Protein
33.1g
Fat
17.8g
Carbs
60.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chickpea Pasta

2 tbsp Raw Cashews

1 cup Cauliflower, chopped

1/2 cup Unsweetened Almond Milk

3 tbsp Nutritional Yeast

1 tsp Olive Oil

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Steam or lightly boil the cauliflower florets until tender, about 8-10 minutes.

  • 3

    In a high-speed blender, combine the steamed cauliflower, raw cashews, unsweetened almond milk, nutritional yeast, garlic, and olive oil. Blend until smooth and creamy. If necessary, add a splash more almond milk to reach your desired consistency.

  • 4

    Season the blended sauce with salt and pepper to taste. Blend again briefly to incorporate the seasonings.

  • 5

    Toss the cooked pasta with the creamy cashew-cauliflower sauce until evenly coated.

  • 6

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