Whole Wheat Pasta with Creamy Cashew Alfredo and Roasted Broccoli

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

Whole Wheat Pasta with Creamy Cashew Alfredo and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Whole Wheat Pasta with Creamy Cashew Alfredo and Roasted Broccoli

Savor a vibrant bowl of tender whole wheat pasta tossed in a silky, creamy cashew alfredo sauce enriched with a boost of vegan protein. Roasted broccoli adds a perfect crunch and bright green color, making this dish a wholesome, satisfying meal with a rich flavor profile and comforting texture.

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NUTRITION

444kcal
Protein
37.8g
Fat
9.9g
Carbs
59.8g

SERVINGS

1 serving

INGREDIENTS

2 oz dry Whole Wheat Pasta

1 cup chopped Broccoli

14 g Raw Cashews

2 tbsp Nutritional Yeast

1 scoop (1.5 servings) Unflavored Vegan Protein Powder

1 clove Garlic

1 tsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped broccoli with a drizzle of water, a pinch of salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and slightly crispy.

  • 2

    While the broccoli roasts, bring a pot of water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside, reserving a small cup of pasta water.

  • 3

    In a high-speed blender, combine raw cashews, nutritional yeast, unflavored vegan protein powder, garlic, lemon juice, and about 1/3 cup of the reserved pasta water. Blend until you achieve a smooth, creamy consistency. If needed, add more water to adjust thickness.

  • 4

    Mix the pasta with the cashew alfredo sauce, stirring well to coat. If the sauce is too thick, gradually add a bit more pasta water.

  • 5

    Gently fold in the roasted broccoli, and season with additional salt and pepper to taste. Serve immediately while warm.

Whole Wheat Pasta with Creamy Cashew Alfredo and Roasted Broccoli

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

Whole Wheat Pasta with Creamy Cashew Alfredo and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Whole Wheat Pasta with Creamy Cashew Alfredo and Roasted Broccoli

Savor a vibrant bowl of tender whole wheat pasta tossed in a silky, creamy cashew alfredo sauce enriched with a boost of vegan protein. Roasted broccoli adds a perfect crunch and bright green color, making this dish a wholesome, satisfying meal with a rich flavor profile and comforting texture.

NUTRITION

444kcal
Protein
37.8g
Fat
9.9g
Carbs
59.8g

SERVINGS

1 serving

INGREDIENTS

2 oz dry Whole Wheat Pasta

1 cup chopped Broccoli

14 g Raw Cashews

2 tbsp Nutritional Yeast

1 scoop (1.5 servings) Unflavored Vegan Protein Powder

1 clove Garlic

1 tsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped broccoli with a drizzle of water, a pinch of salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and slightly crispy.

  • 2

    While the broccoli roasts, bring a pot of water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside, reserving a small cup of pasta water.

  • 3

    In a high-speed blender, combine raw cashews, nutritional yeast, unflavored vegan protein powder, garlic, lemon juice, and about 1/3 cup of the reserved pasta water. Blend until you achieve a smooth, creamy consistency. If needed, add more water to adjust thickness.

  • 4

    Mix the pasta with the cashew alfredo sauce, stirring well to coat. If the sauce is too thick, gradually add a bit more pasta water.

  • 5

    Gently fold in the roasted broccoli, and season with additional salt and pepper to taste. Serve immediately while warm.