Creamy Cashew Alfredo Pasta with Roasted Asparagus

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

Creamy Cashew Alfredo Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Roasted Asparagus

Enjoy a creamy, vegan twist on classic Alfredo featuring a luscious cashew sauce blended with nutritional yeast, garlic, and lemon. Paired with protein-packed chickpea pasta, roasted tofu, and crisp asparagus, this dish is satisfying, flavorful, and perfectly balanced for a wholesome meal.

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NUTRITION

593kcal
Protein
41.2g
Fat
25.2g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta (dry)

1/4 cup Raw Cashews (soaked)

150 g Extra-Firm Tofu

6 Asparagus Spears

2 Tbsp Nutritional Yeast

1 Garlic Clove

1 Tbsp Lemon Juice

1/2 cup Water

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PREPARATION

  • 1

    Preheat oven to 425°F.

  • 2

    Rinse and trim the asparagus; toss with a light spray of non-stick cooking spray and spread on a baking sheet.

  • 3

    Press the tofu to remove excess moisture and cut into cubes. Add tofu to the baking sheet with the asparagus.

  • 4

    Roast the asparagus and tofu for about 15 minutes until the asparagus is tender and tofu is lightly browned.

  • 5

    Meanwhile, cook the chickpea pasta in a pot of boiling water according to package directions until al dente. Drain and set aside.

  • 6

    Soak the cashews in warm water for at least 20 minutes to soften. Drain before blending.

  • 7

    Combine the soaked cashews, nutritional yeast, garlic, lemon juice, and 1/2 cup water in a high-speed blender. Blend until smooth and creamy. If needed, add a bit more water to reach the desired consistency.

  • 8

    In a large bowl, toss the cooked pasta with the cashew Alfredo sauce until evenly coated.

  • 9

    Gently fold in the roasted tofu and asparagus. Season with salt and pepper to taste.

  • 10

    Serve immediately and enjoy your creamy, protein-packed, and nutrient-rich meal.

Creamy Cashew Alfredo Pasta with Roasted Asparagus

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

Creamy Cashew Alfredo Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Roasted Asparagus

Enjoy a creamy, vegan twist on classic Alfredo featuring a luscious cashew sauce blended with nutritional yeast, garlic, and lemon. Paired with protein-packed chickpea pasta, roasted tofu, and crisp asparagus, this dish is satisfying, flavorful, and perfectly balanced for a wholesome meal.

NUTRITION

593kcal
Protein
41.2g
Fat
25.2g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta (dry)

1/4 cup Raw Cashews (soaked)

150 g Extra-Firm Tofu

6 Asparagus Spears

2 Tbsp Nutritional Yeast

1 Garlic Clove

1 Tbsp Lemon Juice

1/2 cup Water

PREPARATION

  • 1

    Preheat oven to 425°F.

  • 2

    Rinse and trim the asparagus; toss with a light spray of non-stick cooking spray and spread on a baking sheet.

  • 3

    Press the tofu to remove excess moisture and cut into cubes. Add tofu to the baking sheet with the asparagus.

  • 4

    Roast the asparagus and tofu for about 15 minutes until the asparagus is tender and tofu is lightly browned.

  • 5

    Meanwhile, cook the chickpea pasta in a pot of boiling water according to package directions until al dente. Drain and set aside.

  • 6

    Soak the cashews in warm water for at least 20 minutes to soften. Drain before blending.

  • 7

    Combine the soaked cashews, nutritional yeast, garlic, lemon juice, and 1/2 cup water in a high-speed blender. Blend until smooth and creamy. If needed, add a bit more water to reach the desired consistency.

  • 8

    In a large bowl, toss the cooked pasta with the cashew Alfredo sauce until evenly coated.

  • 9

    Gently fold in the roasted tofu and asparagus. Season with salt and pepper to taste.

  • 10

    Serve immediately and enjoy your creamy, protein-packed, and nutrient-rich meal.