YOUR SOLIN GENERATED RECIPE
Healthy Creamy Cashew Alfredo Pasta with Roasted Vegetables
Savor a light yet satisfying meal that marries the creaminess of cashew Alfredo with the rustic charm of roasted vegetables and wholesome whole wheat pasta. This dish features crunchy roasted broccoli and red bell pepper with a boost of protein from tofu and chickpeas, all blended into a velvety, nutrient-dense sauce accented by a sprinkle of nutritional yeast.
INGREDIENTS
50 grams Whole Wheat Pasta (dry)
1 ounce (28g) Cashews
0.33 cup Chickpeas (approx. 50g)
3 ounces Firm Tofu (approx. 85g)
1 cup chopped Broccoli (91g)
1/2 medium Red Bell Pepper (75g)
1 cup Spinach (30g)
1.5 tablespoons Nutritional Yeast
PREPARATION
Preheat your oven to 425°F.
On a baking sheet, toss the chopped broccoli and red bell pepper with a light drizzle of olive oil, salt, and pepper. Roast in the oven for 15-20 minutes until tender and slightly charred.
While vegetables roast, cook the whole wheat pasta in boiling water according to package instructions until al dente. Drain and set aside.
In a high-speed blender, combine the cashews, firm tofu, chickpeas, nutritional yeast, spinach, a pinch of salt, a squeeze of lemon juice, and a splash of water. Blend until smooth and creamy to create the Alfredo sauce. Adjust water to achieve desired consistency.
In a large pan, gently heat the blended cashew sauce over low heat until warmed through. Stir in the cooked pasta until well coated.
Fold in the roasted vegetables and gently mix to combine all elements.
Taste and adjust seasonings as needed. Serve warm and enjoy your healthy, nutrient-packed meal.