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 a vibrant bowl of creamy cashew Alfredo pasta paired with perfectly roasted broccoli and cubes of tofu. This dish offers a delightful mix of textures and flavors, from the rich, nutty sauce to the tender pasta and crunchy broccoli, making it a nourishing yet comforting meal.

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NUTRITION

575kcal
Protein
31.6g
Fat
22.6g
Carbs
68.3g

SERVINGS

1 serving

INGREDIENTS

20g Raw Cashews

1/2 cup Unsweetened Almond Milk

2 tbsp Nutritional Yeast

3 oz Whole Wheat Pasta

1 cup Broccoli

100g Extra Firm Tofu

1 tsp Olive Oil

1 clove Garlic

1 tsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the broccoli florets with olive oil, salt, and pepper, and lay them out on a baking sheet.

  • 2

    Roast the broccoli in the oven for 15-20 minutes until tender and slightly charred.

  • 3

    Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 4

    Press the tofu to remove excess moisture, then cut into cubes. Season lightly with salt and pepper.

  • 5

    In a high-speed blender, combine raw cashews, unsweetened almond milk, nutritional yeast, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy.

  • 6

    Heat a nonstick pan over medium heat and lightly sauté tofu cubes until golden on all sides, about 5-7 minutes.

  • 7

    Mix the cooked pasta with the cashew Alfredo sauce, ensuring it is well coated.

  • 8

    Gently fold in the roasted broccoli and sautéed tofu cubes. Adjust seasoning if necessary and serve warm.

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 a vibrant bowl of creamy cashew Alfredo pasta paired with perfectly roasted broccoli and cubes of tofu. This dish offers a delightful mix of textures and flavors, from the rich, nutty sauce to the tender pasta and crunchy broccoli, making it a nourishing yet comforting meal.

NUTRITION

575kcal
Protein
31.6g
Fat
22.6g
Carbs
68.3g

SERVINGS

1 serving

INGREDIENTS

20g Raw Cashews

1/2 cup Unsweetened Almond Milk

2 tbsp Nutritional Yeast

3 oz Whole Wheat Pasta

1 cup Broccoli

100g Extra Firm Tofu

1 tsp Olive Oil

1 clove Garlic

1 tsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the broccoli florets with olive oil, salt, and pepper, and lay them out on a baking sheet.

  • 2

    Roast the broccoli in the oven for 15-20 minutes until tender and slightly charred.

  • 3

    Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 4

    Press the tofu to remove excess moisture, then cut into cubes. Season lightly with salt and pepper.

  • 5

    In a high-speed blender, combine raw cashews, unsweetened almond milk, nutritional yeast, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy.

  • 6

    Heat a nonstick pan over medium heat and lightly sauté tofu cubes until golden on all sides, about 5-7 minutes.

  • 7

    Mix the cooked pasta with the cashew Alfredo sauce, ensuring it is well coated.

  • 8

    Gently fold in the roasted broccoli and sautéed tofu cubes. Adjust seasoning if necessary and serve warm.