Creamy Cashew Butternut Squash Pasta with Sage

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

Creamy Cashew Butternut Squash Pasta with Sage

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Butternut Squash Pasta with Sage

Savor a comforting and velvety pasta dish that marries roasted butternut squash with a delicate cashew cream, accented by fresh sage. This nourishing creation employs whole wheat pasta, succulent white beans, and extra-firm tofu for an added protein boost, all gently blended with a hint of nutritional yeast to create an irresistible, creamy sauce.

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NUTRITION

585kcal
Protein
33.2g
Fat
17.7g
Carbs
70.5g

SERVINGS

1 serving

INGREDIENTS

1 oz Whole Wheat Pasta

3/4 cup cubed Butternut Squash

1.5 tbsp Raw Cashews

3/4 cup White Beans

200 g Extra-Firm Tofu

1 tbsp Nutritional Yeast

1/2 tsp Olive Oil

1 tbsp Fresh Sage

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the cubed butternut squash with a sprinkle of fresh sage and a minimal drizzle of olive oil, then roast on a baking sheet for 20-25 minutes until tender and caramelized.

  • 2

    Meanwhile, cook the whole wheat pasta in a pot of boiling salted water according to package instructions until al dente. Drain and set aside.

  • 3

    In a high-speed blender, combine the raw cashews, nutritional yeast, a few roasted squash pieces, and a splash of pasta cooking water to create a smooth, creamy cashew sauce.

  • 4

    Sauté the extra-firm tofu (cut into cubes) in a non-stick skillet over medium heat until lightly golden on all sides.

  • 5

    In a large bowl, gently toss the cooked pasta, remaining roasted butternut squash, white beans, and sautéed tofu. Stir in the cashew cream sauce and adjust seasoning with additional sage if desired.

  • 6

    Serve warm and enjoy this comforting, protein-rich pasta dish.

Creamy Cashew Butternut Squash Pasta with Sage

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

Creamy Cashew Butternut Squash Pasta with Sage

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Butternut Squash Pasta with Sage

Savor a comforting and velvety pasta dish that marries roasted butternut squash with a delicate cashew cream, accented by fresh sage. This nourishing creation employs whole wheat pasta, succulent white beans, and extra-firm tofu for an added protein boost, all gently blended with a hint of nutritional yeast to create an irresistible, creamy sauce.

NUTRITION

585kcal
Protein
33.2g
Fat
17.7g
Carbs
70.5g

SERVINGS

1 serving

INGREDIENTS

1 oz Whole Wheat Pasta

3/4 cup cubed Butternut Squash

1.5 tbsp Raw Cashews

3/4 cup White Beans

200 g Extra-Firm Tofu

1 tbsp Nutritional Yeast

1/2 tsp Olive Oil

1 tbsp Fresh Sage

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the cubed butternut squash with a sprinkle of fresh sage and a minimal drizzle of olive oil, then roast on a baking sheet for 20-25 minutes until tender and caramelized.

  • 2

    Meanwhile, cook the whole wheat pasta in a pot of boiling salted water according to package instructions until al dente. Drain and set aside.

  • 3

    In a high-speed blender, combine the raw cashews, nutritional yeast, a few roasted squash pieces, and a splash of pasta cooking water to create a smooth, creamy cashew sauce.

  • 4

    Sauté the extra-firm tofu (cut into cubes) in a non-stick skillet over medium heat until lightly golden on all sides.

  • 5

    In a large bowl, gently toss the cooked pasta, remaining roasted butternut squash, white beans, and sautéed tofu. Stir in the cashew cream sauce and adjust seasoning with additional sage if desired.

  • 6

    Serve warm and enjoy this comforting, protein-rich pasta dish.