Creamy Cashew Alfredo Whole Wheat 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 Whole Wheat Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Whole Wheat Pasta with Roasted Vegetables

Enjoy a vibrant, wholesome bowl of whole wheat pasta enveloped in a luxuriously creamy cashew alfredo sauce enriched with nutritional yeast, perfectly balanced by a medley of roasted vegetables including broccoli, cherry tomatoes, red bell pepper, and edamame for an extra protein boost. This dish is both satisfying and nutritionally balanced, making it a flavorful choice for a healthy dinner.

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NUTRITION

530kcal
Protein
34.1g
Fat
23.6g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1/4 cup Raw Cashews

3 tbsp Nutritional Yeast

1 garlic clove

1 tbsp Lemon Juice

1 cup Broccoli

1/2 cup Cherry Tomatoes

1/2 cup Red Bell Pepper

1/2 cup Shelled Edamame

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the vegetables.

  • 2

    In a small blender, combine raw cashews, nutritional yeast, garlic, lemon juice, and a splash of water. Blend until smooth and creamy; adjust water for desired consistency.

  • 3

    Toss broccoli, cherry tomatoes, and red bell pepper with olive oil, salt, and black pepper, then spread them on a baking sheet. Roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, cook whole wheat pasta according to package instructions until al dente. Drain and reserve a small cup of pasta water.

  • 5

    In a large bowl, combine the cooked pasta with the creamy cashew sauce, adding a bit of reserved pasta water if needed to achieve a silky texture.

  • 6

    Fold in the roasted vegetables and stir in the shelled edamame, ensuring everything is evenly coated.

  • 7

    Serve immediately, garnished with additional nutritional yeast or fresh herbs if desired.

Creamy Cashew Alfredo Whole Wheat 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 Whole Wheat Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Whole Wheat Pasta with Roasted Vegetables

Enjoy a vibrant, wholesome bowl of whole wheat pasta enveloped in a luxuriously creamy cashew alfredo sauce enriched with nutritional yeast, perfectly balanced by a medley of roasted vegetables including broccoli, cherry tomatoes, red bell pepper, and edamame for an extra protein boost. This dish is both satisfying and nutritionally balanced, making it a flavorful choice for a healthy dinner.

NUTRITION

530kcal
Protein
34.1g
Fat
23.6g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1/4 cup Raw Cashews

3 tbsp Nutritional Yeast

1 garlic clove

1 tbsp Lemon Juice

1 cup Broccoli

1/2 cup Cherry Tomatoes

1/2 cup Red Bell Pepper

1/2 cup Shelled Edamame

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the vegetables.

  • 2

    In a small blender, combine raw cashews, nutritional yeast, garlic, lemon juice, and a splash of water. Blend until smooth and creamy; adjust water for desired consistency.

  • 3

    Toss broccoli, cherry tomatoes, and red bell pepper with olive oil, salt, and black pepper, then spread them on a baking sheet. Roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, cook whole wheat pasta according to package instructions until al dente. Drain and reserve a small cup of pasta water.

  • 5

    In a large bowl, combine the cooked pasta with the creamy cashew sauce, adding a bit of reserved pasta water if needed to achieve a silky texture.

  • 6

    Fold in the roasted vegetables and stir in the shelled edamame, ensuring everything is evenly coated.

  • 7

    Serve immediately, garnished with additional nutritional yeast or fresh herbs if desired.