Creamy Cashew Garlic Pasta with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cashew Garlic Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Garlic Pasta with Roasted Vegetables

Enjoy a vibrant, satisfying bowl loaded with tender whole wheat pasta enveloped in a velvety cashew garlic sauce, tossed with perfectly roasted vegetables and hearty tofu for an extra protein boost. Celebrated for its blend of crunchy roasted chickpeas, bright garlic notes, and a hint of lemon, this dish delivers a comforting yet energizing meal.

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NUTRITION

521kcal
Protein
32.8g
Fat
16.4g
Carbs
69.3g

SERVINGS

1 serving

INGREDIENTS

1 oz Whole Wheat Pasta (28g dry)

1/8 cup Raw Cashews (15g)

3/4 cup Cooked Chickpeas (123g)

125g Extra Firm Tofu

1 cup Mixed Roasted Vegetables (~150g)

2 cloves Garlic

1 tbsp Lemon Juice

1 tbsp Nutritional Yeast

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss your mixed vegetables (such as broccoli, zucchini, and bell peppers) with a drizzle of olive oil, salt, and pepper, then roast them on a baking sheet for approximately 20 minutes until tender and slightly charred.

  • 2

    Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 3

    In a high-speed blender, combine raw cashews, garlic, lemon juice, nutritional yeast, and a small amount of water. Blend until you achieve a smooth, creamy consistency, adding water gradually to reach your desired sauce thickness.

  • 4

    Lightly press and cut the extra firm tofu into small cubes. You can sauté the tofu in a non-stick pan with a bit of seasoning for 3-4 minutes if you prefer a firmer texture.

  • 5

    In a large bowl, toss the cooked pasta, roasted vegetables, chickpeas, and tofu with the cashew garlic sauce. Adjust salt and pepper as needed.

  • 6

    Serve immediately and enjoy your creamy, protein-packed pasta dish.

Creamy Cashew Garlic Pasta with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cashew Garlic Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Garlic Pasta with Roasted Vegetables

Enjoy a vibrant, satisfying bowl loaded with tender whole wheat pasta enveloped in a velvety cashew garlic sauce, tossed with perfectly roasted vegetables and hearty tofu for an extra protein boost. Celebrated for its blend of crunchy roasted chickpeas, bright garlic notes, and a hint of lemon, this dish delivers a comforting yet energizing meal.

NUTRITION

521kcal
Protein
32.8g
Fat
16.4g
Carbs
69.3g

SERVINGS

1 serving

INGREDIENTS

1 oz Whole Wheat Pasta (28g dry)

1/8 cup Raw Cashews (15g)

3/4 cup Cooked Chickpeas (123g)

125g Extra Firm Tofu

1 cup Mixed Roasted Vegetables (~150g)

2 cloves Garlic

1 tbsp Lemon Juice

1 tbsp Nutritional Yeast

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss your mixed vegetables (such as broccoli, zucchini, and bell peppers) with a drizzle of olive oil, salt, and pepper, then roast them on a baking sheet for approximately 20 minutes until tender and slightly charred.

  • 2

    Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 3

    In a high-speed blender, combine raw cashews, garlic, lemon juice, nutritional yeast, and a small amount of water. Blend until you achieve a smooth, creamy consistency, adding water gradually to reach your desired sauce thickness.

  • 4

    Lightly press and cut the extra firm tofu into small cubes. You can sauté the tofu in a non-stick pan with a bit of seasoning for 3-4 minutes if you prefer a firmer texture.

  • 5

    In a large bowl, toss the cooked pasta, roasted vegetables, chickpeas, and tofu with the cashew garlic sauce. Adjust salt and pepper as needed.

  • 6

    Serve immediately and enjoy your creamy, protein-packed pasta dish.