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

Dive into a delightfully creamy, plant-powered twist on classic Alfredo. Tender chickpea pasta is tossed with a velvety sauce made from roasted cauliflower, a touch of raw cashews, and smooth silken tofu, all brightened with nutritional yeast and garlic. This dish offers a satisfying blend of texture and flavor, perfect for a nourishing dinner that doesn't compromise on taste or clean eating principles.

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NUTRITION

553kcal
Protein
34.5g
Fat
21.2g
Carbs
65.3g

SERVINGS

1 serving

INGREDIENTS

2 oz dry Chickpea Pasta (56g)

1 cup Cauliflower (107g)

1/8 cup raw Cashews (18g)

150g Silken Tofu

2 tbsp Nutritional Yeast (15g)

1 clove Garlic

1/4 cup Unsweetened Almond Milk

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PREPARATION

  • 1

    Cook the chickpea pasta according to package directions until al dente, then drain and set aside.

  • 2

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

  • 3

    In a high-speed blender, combine the cooked cauliflower, raw cashews, silken tofu, nutritional yeast, garlic, and almond milk. Blend until completely smooth and creamy. If needed, add a splash more almond milk for consistency.

  • 4

    Taste and season with salt and black pepper as desired.

  • 5

    Toss the cooked pasta with the creamy sauce until well combined.

  • 6

    Serve warm, garnished with an extra sprinkle of nutritional yeast or fresh herbs if available.

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

Dive into a delightfully creamy, plant-powered twist on classic Alfredo. Tender chickpea pasta is tossed with a velvety sauce made from roasted cauliflower, a touch of raw cashews, and smooth silken tofu, all brightened with nutritional yeast and garlic. This dish offers a satisfying blend of texture and flavor, perfect for a nourishing dinner that doesn't compromise on taste or clean eating principles.

NUTRITION

553kcal
Protein
34.5g
Fat
21.2g
Carbs
65.3g

SERVINGS

1 serving

INGREDIENTS

2 oz dry Chickpea Pasta (56g)

1 cup Cauliflower (107g)

1/8 cup raw Cashews (18g)

150g Silken Tofu

2 tbsp Nutritional Yeast (15g)

1 clove Garlic

1/4 cup Unsweetened Almond Milk

PREPARATION

  • 1

    Cook the chickpea pasta according to package directions until al dente, then drain and set aside.

  • 2

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

  • 3

    In a high-speed blender, combine the cooked cauliflower, raw cashews, silken tofu, nutritional yeast, garlic, and almond milk. Blend until completely smooth and creamy. If needed, add a splash more almond milk for consistency.

  • 4

    Taste and season with salt and black pepper as desired.

  • 5

    Toss the cooked pasta with the creamy sauce until well combined.

  • 6

    Serve warm, garnished with an extra sprinkle of nutritional yeast or fresh herbs if available.