Creamy Roasted Vegetable Penne with Cashew Sauce

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

Creamy Roasted Vegetable Penne with Cashew Sauce

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Vegetable Penne with Cashew Sauce

A vibrant and satisfying dish featuring whole wheat penne tossed with perfectly roasted seasonal vegetables, creamy cashew butter sauce, and a boost of umami from nutritional yeast. This meal delivers a harmonious blend of textures and flavors with a comforting, velvety finish.

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NUTRITION

557kcal
Protein
36g
Fat
22g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Penne

5 ounces Extra Firm Tofu

1.5 tablespoons Cashew Butter

1 cup Mixed Roasted Vegetables

2 tablespoons Nutritional Yeast

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Toss chopped zucchini, red bell pepper, and cherry tomatoes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes until tender and slightly caramelized.

  • 3

    Cook whole wheat penne in boiling water according to package instructions until al dente. Drain and set aside.

  • 4

    Press the tofu for at least 10 minutes to remove excess moisture. Cut into cubes and sauté lightly in a non-stick pan until edges are golden, about 5-7 minutes.

  • 5

    In a blender, combine cashew butter with a splash of water, nutritional yeast, salt, and a bit of lemon juice to create a smooth, creamy sauce.

  • 6

    In a large bowl, toss the cooked penne, roasted vegetables, and tofu. Drizzle the cashew sauce over the mix and gently stir to coat evenly.

  • 7

    Finish by sprinkling additional nutritional yeast on top if desired, then serve warm.

Creamy Roasted Vegetable Penne with Cashew Sauce

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

Creamy Roasted Vegetable Penne with Cashew Sauce

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Vegetable Penne with Cashew Sauce

A vibrant and satisfying dish featuring whole wheat penne tossed with perfectly roasted seasonal vegetables, creamy cashew butter sauce, and a boost of umami from nutritional yeast. This meal delivers a harmonious blend of textures and flavors with a comforting, velvety finish.

NUTRITION

557kcal
Protein
36g
Fat
22g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Penne

5 ounces Extra Firm Tofu

1.5 tablespoons Cashew Butter

1 cup Mixed Roasted Vegetables

2 tablespoons Nutritional Yeast

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Toss chopped zucchini, red bell pepper, and cherry tomatoes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes until tender and slightly caramelized.

  • 3

    Cook whole wheat penne in boiling water according to package instructions until al dente. Drain and set aside.

  • 4

    Press the tofu for at least 10 minutes to remove excess moisture. Cut into cubes and sauté lightly in a non-stick pan until edges are golden, about 5-7 minutes.

  • 5

    In a blender, combine cashew butter with a splash of water, nutritional yeast, salt, and a bit of lemon juice to create a smooth, creamy sauce.

  • 6

    In a large bowl, toss the cooked penne, roasted vegetables, and tofu. Drizzle the cashew sauce over the mix and gently stir to coat evenly.

  • 7

    Finish by sprinkling additional nutritional yeast on top if desired, then serve warm.