YOUR SOLIN GENERATED RECIPE
Creamy Cashew Alfredo Pasta with Roasted Veggies
Savor a comforting bowl of whole wheat pasta dressed in a luscious cashew alfredo sauce, complemented by perfectly roasted veggies and enhanced with a boost of plant-based protein from tofu, chickpeas, and nutritional yeast. Enjoy the creamy texture and vibrant flavors that transform a simple dish into a wholesome delight.
INGREDIENTS
1 ounce dry Whole Wheat Pasta (~28g)
2 tablespoons Raw Cashews (~16g)
150g Firm Tofu
1/4 cup Canned Chickpeas, drained (~40g)
1 serving Mixed Roasted Veggies (~127g)
2 tablespoons Nutritional Yeast (~16g)
PREPARATION
Preheat your oven to 400°F for roasting the veggies.
Prepare the mixed roasted veggies by chopping broccoli, red bell pepper, and tomatoes. Toss them lightly with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.
Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
In a blender, combine raw cashews and a little water to create a smooth, creamy base for the sauce.
Transfer the cashew cream into a pan and add crumbled firm tofu along with the canned chickpeas. Heat gently, stirring to combine while breaking down the tofu slightly for a creamier consistency.
Mix in the nutritional yeast to boost the flavor and protein content, and allow the sauce to warm through over low heat.
Combine the cooked pasta with the cashew-tofu sauce, and gently fold in the roasted veggies.
Season with additional salt, pepper, and your preferred herbs if desired. Serve warm and enjoy this nourishing, balanced meal.