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 luscious, dairy-free twist on classic Alfredo by combining tender chickpea pasta with a silky cashew and cauliflower sauce. Infused with a hint of garlic, bright spinach, and protein-packed edamame and nutritional yeast, this dish is creamy, savory, and perfectly balanced for a satisfying meal.

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NUTRITION

576kcal
Protein
33.5g
Fat
21.9g
Carbs
69.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta (56g)

35g Raw Cashews

1 cup Cauliflower Florets

0.5 cup Shelled Edamame

1 cup Baby Spinach

0.5 cup Unsweetened Almond Milk

1 tbsp Nutritional Yeast

2 cloves Garlic

1 small Onion

0.5 cup Water

Salt and Pepper to taste

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PREPARATION

  • 1

    Bring a pot of water to a boil, add a pinch of salt, and cook the chickpea pasta according to package instructions. Drain and set aside.

  • 2

    While the pasta cooks, steam the cauliflower florets until tender, about 5-7 minutes.

  • 3

    In a high-speed blender, combine the steamed cauliflower, raw cashews, unsweetened almond milk, 0.5 cup water, garlic, and a pinch of salt and pepper. Blend until smooth and creamy.

  • 4

    In a sauté pan over medium heat, finely dice the onion and sauté until softened, about 3 minutes. Add the blended sauce to the pan and gently simmer to meld flavors, stirring occasionally.

  • 5

    Stir in the cooked chickpea pasta, baby spinach, shelled edamame, and nutritional yeast. Toss everything together and allow the spinach to wilt, about 2 minutes.

  • 6

    Adjust seasoning with additional salt and pepper as needed before serving.

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 luscious, dairy-free twist on classic Alfredo by combining tender chickpea pasta with a silky cashew and cauliflower sauce. Infused with a hint of garlic, bright spinach, and protein-packed edamame and nutritional yeast, this dish is creamy, savory, and perfectly balanced for a satisfying meal.

NUTRITION

576kcal
Protein
33.5g
Fat
21.9g
Carbs
69.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta (56g)

35g Raw Cashews

1 cup Cauliflower Florets

0.5 cup Shelled Edamame

1 cup Baby Spinach

0.5 cup Unsweetened Almond Milk

1 tbsp Nutritional Yeast

2 cloves Garlic

1 small Onion

0.5 cup Water

Salt and Pepper to taste

PREPARATION

  • 1

    Bring a pot of water to a boil, add a pinch of salt, and cook the chickpea pasta according to package instructions. Drain and set aside.

  • 2

    While the pasta cooks, steam the cauliflower florets until tender, about 5-7 minutes.

  • 3

    In a high-speed blender, combine the steamed cauliflower, raw cashews, unsweetened almond milk, 0.5 cup water, garlic, and a pinch of salt and pepper. Blend until smooth and creamy.

  • 4

    In a sauté pan over medium heat, finely dice the onion and sauté until softened, about 3 minutes. Add the blended sauce to the pan and gently simmer to meld flavors, stirring occasionally.

  • 5

    Stir in the cooked chickpea pasta, baby spinach, shelled edamame, and nutritional yeast. Toss everything together and allow the spinach to wilt, about 2 minutes.

  • 6

    Adjust seasoning with additional salt and pepper as needed before serving.