YOUR SOLIN GENERATED RECIPE
Creamy Cashew Alfredo Whole Wheat Pasta with Roasted Vegetables
A comforting twist on classic pasta, this dish features al dente whole wheat pasta enveloped in a velvety cashew alfredo sauce, perfectly complemented by a medley of roasted red bell pepper, zucchini, and broccoli. Finished with a hint of savory nutritional yeast and light cubes of extra-firm tofu, this recipe offers a balanced, creamy, and satisfying meal that is both nutrient-rich and delicious.
INGREDIENTS
50g Whole Wheat Pasta
1/4 cup Raw Cashews (approx. 30g)
2 tbsp Nutritional Yeast (approx. 14g)
75g Extra Firm Tofu
1/2 medium Red Bell Pepper
1/2 medium Zucchini
1/2 cup Broccoli Florets
1 clove Garlic
PREPARATION
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Chop the red bell pepper, zucchini, and broccoli into bite-sized pieces. Toss them with a little olive oil, salt, and pepper, and spread evenly on the baking sheet. Roast in the oven for 15-20 minutes until tender and slightly caramelized.
Meanwhile, cook the whole wheat pasta in a pot of boiling water according to package directions until al dente. Drain and set aside.
In a high-speed blender, combine raw cashews, nutritional yeast, garlic, and about 1/3 cup water. Blend until smooth and creamy, adding more water if needed to achieve a pourable consistency.
Dice the extra firm tofu into small cubes and set aside.
In a large mixing bowl, toss the hot pasta with the cashew alfredo sauce. Gently fold in the roasted vegetables and tofu cubes.
Season with additional salt and pepper to taste. Serve warm and enjoy your nutrient-packed, creamy pasta dish!