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 comforting bowl of chickpea pasta enveloped in a rich, creamy cashew and cauliflower Alfredo sauce. This dish features tender roasted cauliflower, blended cashews, silky cashew milk, and a burst of nutritional yeast and garlic for a savory depth of flavor. A squeeze of lemon and a handful of spinach brighten the dish, making it a delicious and satisfying meal perfect for breakfast, lunch, or dinner.

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NUTRITION

571kcal
Protein
33.8g
Fat
20g
Carbs
73.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Chickpea Pasta (dry)

1 cup Cauliflower, chopped

1/3 cup Raw Cashews

1/2 cup Unsweetened Cashew Milk

2 tbsp Nutritional Yeast

1/2 cup Fresh Spinach

2 cloves Garlic

1 tbsp Lemon Juice

Salt & 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 boil the cauliflower florets until they are very tender, about 8-10 minutes.

  • 3

    In a high-speed blender, combine the tender cauliflower, raw cashews, unsweetened cashew milk, nutritional yeast, garlic, and lemon juice. Blend until smooth and creamy. Add a little water if needed to reach your desired consistency.

  • 4

    Season the sauce with salt and pepper, then add the fresh spinach and pulse a few times to incorporate it into the sauce.

  • 5

    Toss the cooked pasta with the creamy sauce ensuring even coating.

  • 6

    Serve warm and enjoy your nutritious, creamy cashew cauliflower Alfredo with chickpea pasta.

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 comforting bowl of chickpea pasta enveloped in a rich, creamy cashew and cauliflower Alfredo sauce. This dish features tender roasted cauliflower, blended cashews, silky cashew milk, and a burst of nutritional yeast and garlic for a savory depth of flavor. A squeeze of lemon and a handful of spinach brighten the dish, making it a delicious and satisfying meal perfect for breakfast, lunch, or dinner.

NUTRITION

571kcal
Protein
33.8g
Fat
20g
Carbs
73.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Chickpea Pasta (dry)

1 cup Cauliflower, chopped

1/3 cup Raw Cashews

1/2 cup Unsweetened Cashew Milk

2 tbsp Nutritional Yeast

1/2 cup Fresh Spinach

2 cloves Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Steam or boil the cauliflower florets until they are very tender, about 8-10 minutes.

  • 3

    In a high-speed blender, combine the tender cauliflower, raw cashews, unsweetened cashew milk, nutritional yeast, garlic, and lemon juice. Blend until smooth and creamy. Add a little water if needed to reach your desired consistency.

  • 4

    Season the sauce with salt and pepper, then add the fresh spinach and pulse a few times to incorporate it into the sauce.

  • 5

    Toss the cooked pasta with the creamy sauce ensuring even coating.

  • 6

    Serve warm and enjoy your nutritious, creamy cashew cauliflower Alfredo with chickpea pasta.