Creamy Cashew Pasta with Roasted Vegetables

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

Creamy Cashew Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Pasta with Roasted Vegetables

Enjoy a vibrant bowl of whole wheat pasta cloaked in a luxuriously creamy cashew sauce, enhanced with tender roasted vegetables, marinated tofu, and hearty chickpeas. This dish delivers a balanced medley of textures and flavors – nutty, savory, and satisfying – all while meeting your fitness-focused nutritional goals.

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NUTRITION

517kcal
Protein
31.5g
Fat
18g
Carbs
63.5g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Whole Wheat Pasta

6 oz Extra Firm Tofu

1/3 cup Chickpeas

0.5 oz Raw Cashews

1 cup Mixed Roasted Vegetables

1 tbsp Nutritional Yeast

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chopped red bell pepper and zucchini with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 20 minutes until tender and slightly caramelized.

  • 2

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

  • 3

    While the vegetables roast, press the extra firm tofu to remove excess water, then cut it into small cubes. Sauté the tofu in a non-stick pan over medium heat until lightly golden on all sides, about 5-7 minutes.

  • 4

    In a high-speed blender, combine the raw cashews with a few tablespoons of water, nutritional yeast, a pinch of salt, and black pepper. Blend until smooth and creamy. If needed, add a little more water to reach your desired sauce consistency.

  • 5

    In a large bowl, combine the cooked pasta, sautéed tofu, roasted vegetables, and chickpeas. Drizzle the cashew cream over the mixture and toss gently to coat evenly.

  • 6

    Serve warm, and enjoy this balanced meal that brings creaminess and crunch together in every bite.

Creamy Cashew Pasta with Roasted Vegetables

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

Creamy Cashew Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Pasta with Roasted Vegetables

Enjoy a vibrant bowl of whole wheat pasta cloaked in a luxuriously creamy cashew sauce, enhanced with tender roasted vegetables, marinated tofu, and hearty chickpeas. This dish delivers a balanced medley of textures and flavors – nutty, savory, and satisfying – all while meeting your fitness-focused nutritional goals.

NUTRITION

517kcal
Protein
31.5g
Fat
18g
Carbs
63.5g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Whole Wheat Pasta

6 oz Extra Firm Tofu

1/3 cup Chickpeas

0.5 oz Raw Cashews

1 cup Mixed Roasted Vegetables

1 tbsp Nutritional Yeast

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chopped red bell pepper and zucchini with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 20 minutes until tender and slightly caramelized.

  • 2

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

  • 3

    While the vegetables roast, press the extra firm tofu to remove excess water, then cut it into small cubes. Sauté the tofu in a non-stick pan over medium heat until lightly golden on all sides, about 5-7 minutes.

  • 4

    In a high-speed blender, combine the raw cashews with a few tablespoons of water, nutritional yeast, a pinch of salt, and black pepper. Blend until smooth and creamy. If needed, add a little more water to reach your desired sauce consistency.

  • 5

    In a large bowl, combine the cooked pasta, sautéed tofu, roasted vegetables, and chickpeas. Drizzle the cashew cream over the mixture and toss gently to coat evenly.

  • 6

    Serve warm, and enjoy this balanced meal that brings creaminess and crunch together in every bite.