Creamy Cashew Alfredo Pasta with Roasted Vegetables

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

Creamy Cashew Alfredo Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Roasted Vegetables

A vibrant, plant-powered pasta dish featuring a silky cashew alfredo sauce tossed with perfectly cooked whole wheat pasta, roasted tofu, crunchy chickpeas, and a medley of roasted vegetables including broccoli and red bell pepper. This dish is creamily comforting yet light, balancing savory roasted flavors with the nutty richness of the cashew sauce.

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NUTRITION

527kcal
Protein
36.6g
Fat
19.2g
Carbs
64g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Whole Wheat Pasta (42g)

2 tbsp Raw Cashews (15g)

1 cup Broccoli, chopped (91g)

200g Extra Firm Tofu

1/4 cup Roasted Chickpeas (40g)

1/2 medium Red Bell Pepper (45g)

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Cook the whole wheat pasta according to package instructions until al dente, then drain and set aside.

  • 3

    For the cashew alfredo sauce, blend raw cashews with a small amount of water, a squeeze of lemon juice, a garlic clove, salt, and pepper until completely smooth. Adjust water to reach desired creaminess.

  • 4

    Cut the tofu into cubes. Toss tofu (and optionally the roasted chickpeas if not pre-roasted) with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet.

  • 5

    Toss chopped broccoli and sliced red bell pepper with a little olive oil, salt, and pepper, and spread them on another baking sheet.

  • 6

    Roast the tofu and vegetables in the preheated oven for about 20-25 minutes until the tofu is lightly browned and the vegetables are tender. If chickpeas are not already roasted, add them for the last 10 minutes to achieve a slight crispness.

  • 7

    Combine the cooked pasta with the smooth cashew sauce in a large bowl. Gently fold in the roasted tofu, chickpeas, broccoli, and red bell pepper.

  • 8

    Taste and adjust seasonings as needed before serving warm.

Creamy Cashew Alfredo Pasta with Roasted Vegetables

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

Creamy Cashew Alfredo Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Roasted Vegetables

A vibrant, plant-powered pasta dish featuring a silky cashew alfredo sauce tossed with perfectly cooked whole wheat pasta, roasted tofu, crunchy chickpeas, and a medley of roasted vegetables including broccoli and red bell pepper. This dish is creamily comforting yet light, balancing savory roasted flavors with the nutty richness of the cashew sauce.

NUTRITION

527kcal
Protein
36.6g
Fat
19.2g
Carbs
64g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Whole Wheat Pasta (42g)

2 tbsp Raw Cashews (15g)

1 cup Broccoli, chopped (91g)

200g Extra Firm Tofu

1/4 cup Roasted Chickpeas (40g)

1/2 medium Red Bell Pepper (45g)

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Cook the whole wheat pasta according to package instructions until al dente, then drain and set aside.

  • 3

    For the cashew alfredo sauce, blend raw cashews with a small amount of water, a squeeze of lemon juice, a garlic clove, salt, and pepper until completely smooth. Adjust water to reach desired creaminess.

  • 4

    Cut the tofu into cubes. Toss tofu (and optionally the roasted chickpeas if not pre-roasted) with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet.

  • 5

    Toss chopped broccoli and sliced red bell pepper with a little olive oil, salt, and pepper, and spread them on another baking sheet.

  • 6

    Roast the tofu and vegetables in the preheated oven for about 20-25 minutes until the tofu is lightly browned and the vegetables are tender. If chickpeas are not already roasted, add them for the last 10 minutes to achieve a slight crispness.

  • 7

    Combine the cooked pasta with the smooth cashew sauce in a large bowl. Gently fold in the roasted tofu, chickpeas, broccoli, and red bell pepper.

  • 8

    Taste and adjust seasonings as needed before serving warm.