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 velvety, dairy-free Alfredo that brings together tender chickpea pasta, roasted cauliflower, and a rich cashew-nutritional yeast sauce. This creamy blend is infused with garlic and a hint of olive oil, offering a sumptuous and satisfying meal with a balanced blend of macros ideal for a nourishing dinner.

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NUTRITION

578kcal
Protein
33.4g
Fat
24.4g
Carbs
66.8g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chickpea Pasta (70g dry)

1 cup Cauliflower florets (107g)

1/4 cup Raw Cashews (35g)

1/2 cup Unsweetened Almond Milk (120g)

1/4 cup Nutritional Yeast (15g)

2 cloves Garlic

1/2 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Steam or lightly boil the cauliflower florets until tender, about 6-8 minutes, then drain well.

  • 3

    In a high-speed blender, combine the cooked cauliflower, raw cashews, unsweetened almond milk, nutritional yeast, garlic, and olive oil. Blend until smooth and creamy. If the sauce is too thick, add a splash more almond milk until the desired consistency is reached.

  • 4

    Season the sauce with salt and pepper to taste.

  • 5

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

  • 6

    Serve warm, garnished with an extra sprinkle of nutritional yeast or a grind of black pepper 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 velvety, dairy-free Alfredo that brings together tender chickpea pasta, roasted cauliflower, and a rich cashew-nutritional yeast sauce. This creamy blend is infused with garlic and a hint of olive oil, offering a sumptuous and satisfying meal with a balanced blend of macros ideal for a nourishing dinner.

NUTRITION

578kcal
Protein
33.4g
Fat
24.4g
Carbs
66.8g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chickpea Pasta (70g dry)

1 cup Cauliflower florets (107g)

1/4 cup Raw Cashews (35g)

1/2 cup Unsweetened Almond Milk (120g)

1/4 cup Nutritional Yeast (15g)

2 cloves Garlic

1/2 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Steam or lightly boil the cauliflower florets until tender, about 6-8 minutes, then drain well.

  • 3

    In a high-speed blender, combine the cooked cauliflower, raw cashews, unsweetened almond milk, nutritional yeast, garlic, and olive oil. Blend until smooth and creamy. If the sauce is too thick, add a splash more almond milk until the desired consistency is reached.

  • 4

    Season the sauce with salt and pepper to taste.

  • 5

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

  • 6

    Serve warm, garnished with an extra sprinkle of nutritional yeast or a grind of black pepper if desired.