Creamy Cashew Garlic Pasta with Fresh Spinach

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

Creamy Cashew Garlic Pasta with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Garlic Pasta with Fresh Spinach

Enjoy a velvety, plant-powered pasta dish where tender chickpea pasta is enveloped in a creamy, garlicky cashew sauce. This vibrant meal features fresh spinach and cannellini beans, adding delightful texture and subtle earthiness, perfectly balanced with a hint of lemon and nutritional yeast for extra umami.

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NUTRITION

551kcal
Protein
33.9g
Fat
13.2g
Carbs
80g

SERVINGS

1 serving

INGREDIENTS

75 grams dry Chickpea Pasta

2 tablespoons Raw Cashews, Unsalted

1/2 cup Cannellini Beans

2 cups Fresh Spinach

2 cloves Garlic

2 tablespoons Nutritional Yeast

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PREPARATION

  • 1

    Cook the chickpea pasta according to package instructions until al dente. Drain and set aside, reserving a little pasta water.

  • 2

    In a blender, combine the raw cashews, garlic, nutritional yeast, a splash of water (or reserved pasta water), and a squeeze of lemon juice if desired. Blend until smooth and creamy. Adjust thickness with additional water if necessary.

  • 3

    In a large skillet over medium heat, warm the blended cashew sauce. Add the drained cannellini beans and gently stir to combine.

  • 4

    Add the fresh spinach to the skillet and cook until just wilted, about 1-2 minutes.

  • 5

    Toss the cooked pasta into the skillet, coating it evenly with the creamy sauce and vegetables. If needed, add a little extra pasta water to help the sauce adhere.

  • 6

    Season with salt and pepper to taste, then serve warm.

Creamy Cashew Garlic Pasta with Fresh Spinach

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

Creamy Cashew Garlic Pasta with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Garlic Pasta with Fresh Spinach

Enjoy a velvety, plant-powered pasta dish where tender chickpea pasta is enveloped in a creamy, garlicky cashew sauce. This vibrant meal features fresh spinach and cannellini beans, adding delightful texture and subtle earthiness, perfectly balanced with a hint of lemon and nutritional yeast for extra umami.

NUTRITION

551kcal
Protein
33.9g
Fat
13.2g
Carbs
80g

SERVINGS

1 serving

INGREDIENTS

75 grams dry Chickpea Pasta

2 tablespoons Raw Cashews, Unsalted

1/2 cup Cannellini Beans

2 cups Fresh Spinach

2 cloves Garlic

2 tablespoons Nutritional Yeast

PREPARATION

  • 1

    Cook the chickpea pasta according to package instructions until al dente. Drain and set aside, reserving a little pasta water.

  • 2

    In a blender, combine the raw cashews, garlic, nutritional yeast, a splash of water (or reserved pasta water), and a squeeze of lemon juice if desired. Blend until smooth and creamy. Adjust thickness with additional water if necessary.

  • 3

    In a large skillet over medium heat, warm the blended cashew sauce. Add the drained cannellini beans and gently stir to combine.

  • 4

    Add the fresh spinach to the skillet and cook until just wilted, about 1-2 minutes.

  • 5

    Toss the cooked pasta into the skillet, coating it evenly with the creamy sauce and vegetables. If needed, add a little extra pasta water to help the sauce adhere.

  • 6

    Season with salt and pepper to taste, then serve warm.