Creamy Roasted Vegetable Penne with Herb-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 Herb-Cashew Sauce

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Vegetable Penne with Herb-Cashew Sauce

Enjoy a vibrant, comforting bowl of creamy roasted vegetable penne enhanced by a luscious herb-cashew sauce. This dish combines perfectly cooked whole wheat pasta, tender grilled tofu, and oven-roasted bell peppers, zucchini, and cherry tomatoes, all enveloped in a silky, herby sauce that adds a fresh, nutty finish.

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NUTRITION

576kcal
Protein
32.9g
Fat
19g
Carbs
72.2g

SERVINGS

1 serving

INGREDIENTS

2.5 oz dry Whole Wheat Penne

200 g Extra Firm Tofu

1 cup Mixed Roasted Vegetables

2 Tbsp Raw Cashews

1 Tbsp Nutritional Yeast

1/4 cup Fresh Basil (chopped)

1 Garlic Clove

1 Tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chopped bell peppers, zucchini, and cherry tomatoes with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

  • 2

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

  • 3

    Press the extra firm tofu to remove excess water, then cut into 1-inch cubes. Sauté the tofu in a non-stick pan over medium heat until golden on all sides, about 6-8 minutes.

  • 4

    For the herb-cashew sauce, blend the raw cashews, fresh basil, garlic, lemon juice, nutritional yeast, and a few tablespoons of water in a blender until smooth and creamy. Adjust water to reach your desired consistency.

  • 5

    In a large bowl, combine the cooked penne, roasted vegetables, and sautéed tofu. Drizzle the herb-cashew sauce over the top and toss gently to coat all ingredients evenly.

  • 6

    Taste and adjust seasoning with salt and pepper if needed. Serve warm and enjoy this comforting, protein-packed dish that works perfectly for breakfast, lunch, or dinner.

Creamy Roasted Vegetable Penne with Herb-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 Herb-Cashew Sauce

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Vegetable Penne with Herb-Cashew Sauce

Enjoy a vibrant, comforting bowl of creamy roasted vegetable penne enhanced by a luscious herb-cashew sauce. This dish combines perfectly cooked whole wheat pasta, tender grilled tofu, and oven-roasted bell peppers, zucchini, and cherry tomatoes, all enveloped in a silky, herby sauce that adds a fresh, nutty finish.

NUTRITION

576kcal
Protein
32.9g
Fat
19g
Carbs
72.2g

SERVINGS

1 serving

INGREDIENTS

2.5 oz dry Whole Wheat Penne

200 g Extra Firm Tofu

1 cup Mixed Roasted Vegetables

2 Tbsp Raw Cashews

1 Tbsp Nutritional Yeast

1/4 cup Fresh Basil (chopped)

1 Garlic Clove

1 Tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chopped bell peppers, zucchini, and cherry tomatoes with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

  • 2

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

  • 3

    Press the extra firm tofu to remove excess water, then cut into 1-inch cubes. Sauté the tofu in a non-stick pan over medium heat until golden on all sides, about 6-8 minutes.

  • 4

    For the herb-cashew sauce, blend the raw cashews, fresh basil, garlic, lemon juice, nutritional yeast, and a few tablespoons of water in a blender until smooth and creamy. Adjust water to reach your desired consistency.

  • 5

    In a large bowl, combine the cooked penne, roasted vegetables, and sautéed tofu. Drizzle the herb-cashew sauce over the top and toss gently to coat all ingredients evenly.

  • 6

    Taste and adjust seasoning with salt and pepper if needed. Serve warm and enjoy this comforting, protein-packed dish that works perfectly for breakfast, lunch, or dinner.