Creamy Cashew Alfredo Pasta with Roasted Broccoli

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

Creamy Cashew Alfredo Pasta with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Roasted Broccoli

Enjoy this velvety cashew alfredo pasta paired with tender roasted broccoli, accented with a hint of lemon and garlic. The dish offers a delicious, creamy sauce enriched with nutritional yeast and silken tofu for extra protein, making it a satisfying and balanced meal.

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NUTRITION

588kcal
Protein
32.5g
Fat
23.5g
Carbs
73g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta (56g dry)

1/4 cup Raw Cashews (36g)

1.5 cups Roasted Broccoli (136g)

2 tbsp Nutritional Yeast (16g)

3 oz Extra-Firm Tofu (85g)

2 cloves Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 400°F. Toss broccoli florets with a drizzle of olive oil, salt, and pepper, and roast in the oven for 15-20 minutes until tender and slightly crispy.

  • 2

    Cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 3

    In a high-speed blender, combine raw cashews, silken tofu (from the extra-firm tofu, blended until smooth), garlic, lemon juice, nutritional yeast, and a splash of water. Blend until completely creamy. Season with salt and pepper to taste.

  • 4

    In a large bowl, combine the cooked pasta with the cashew alfredo sauce, mixing thoroughly so that the pasta is evenly coated.

  • 5

    Gently fold in the roasted broccoli pieces. Taste and adjust seasonings if necessary.

  • 6

    Serve warm and enjoy your creamy, protein-packed pasta dish.

Creamy Cashew Alfredo Pasta with Roasted Broccoli

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

Creamy Cashew Alfredo Pasta with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Roasted Broccoli

Enjoy this velvety cashew alfredo pasta paired with tender roasted broccoli, accented with a hint of lemon and garlic. The dish offers a delicious, creamy sauce enriched with nutritional yeast and silken tofu for extra protein, making it a satisfying and balanced meal.

NUTRITION

588kcal
Protein
32.5g
Fat
23.5g
Carbs
73g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta (56g dry)

1/4 cup Raw Cashews (36g)

1.5 cups Roasted Broccoli (136g)

2 tbsp Nutritional Yeast (16g)

3 oz Extra-Firm Tofu (85g)

2 cloves Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F. Toss broccoli florets with a drizzle of olive oil, salt, and pepper, and roast in the oven for 15-20 minutes until tender and slightly crispy.

  • 2

    Cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 3

    In a high-speed blender, combine raw cashews, silken tofu (from the extra-firm tofu, blended until smooth), garlic, lemon juice, nutritional yeast, and a splash of water. Blend until completely creamy. Season with salt and pepper to taste.

  • 4

    In a large bowl, combine the cooked pasta with the cashew alfredo sauce, mixing thoroughly so that the pasta is evenly coated.

  • 5

    Gently fold in the roasted broccoli pieces. Taste and adjust seasonings if necessary.

  • 6

    Serve warm and enjoy your creamy, protein-packed pasta dish.