YOUR SOLIN GENERATED RECIPE
Creamy Cashew Alfredo Whole Wheat Pasta with Roasted Broccoli and Tofu
Delight in this creamy, plant-powered twist on classic Alfredo. Whole wheat pasta is enveloped in a luscious cashew cream sauce, brightened with a splash of lemon and roasted garlic, then tossed with tender, roasted broccoli and hearty tofu cubes for an extra protein punch. Every forkful promises a perfect blend of nutty, tangy, and savory flavors, making it a satisfying meal for dinner.
INGREDIENTS
2 oz Whole Wheat Pasta
1/4 cup Raw Cashews
1/2 cup Unsweetened Almond Milk
150g Firm Tofu
1.5 cups Broccoli Florets
1 tsp Extra Virgin Olive Oil
1 Garlic Clove
1 tbsp Lemon Juice
Salt and Pepper
PREPARATION
Preheat your oven to 400°F. Toss the broccoli florets with olive oil, salt, and pepper, then spread onto a baking sheet. Roast for 20 minutes until the edges are slightly crispy.
Meanwhile, cook the whole wheat pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
In a high-speed blender, combine the raw cashews, unsweetened almond milk, garlic, lemon juice, a pinch of salt and pepper. Blend until completely smooth to form your cashew cream sauce.
Cut the tofu into 1/2-inch cubes. Optionally, you can lightly season the tofu with salt and pepper.
In a large pan over medium heat, add the tofu cubes and sauté until lightly golden on all sides, about 5-7 minutes.
Lower the heat and add the cashew cream sauce, stirring to combine with the tofu. Let simmer for 2-3 minutes until warmed through.
Toss the cooked pasta with the cashew alfredo sauce, then gently fold in the roasted broccoli.
Adjust seasonings with additional salt and pepper if needed, and serve immediately.