NUTRITION

SERVINGS

INGREDIENTS

1.5 oz dry whole wheat pasta

2 tbsp soaked cashews

1/2 cup silken tofu

1/2 cup broccoli

1/2 cup red bell pepper

1/2 cup zucchini

1/2 cup shelled edamame

1 garlic clove

1 tbsp lemon juice

2 tsp olive oil

Salt and pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Prepare the pasta: Bring a pot of water to a boil, add a pinch of salt, then cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

• 3

  While the pasta cooks, chop the broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss the vegetables with 1 tsp olive oil, salt, and pepper, and spread them on a baking sheet.

• 4

  Roast the vegetables in the preheated oven for 15-20 minutes until tender and slightly caramelized.

• 5

  For the creamy sauce, combine the soaked cashews, silken tofu, garlic, lemon juice, the remaining 1 tsp olive oil, a pinch of salt, and pepper in a blender. Blend until smooth, adding a little water if necessary to reach a creamy consistency.

• 6

  In a large bowl, toss the cooked pasta with the cashew-tofu sauce until evenly coated.

• 7

  Gently fold in the roasted vegetables and shelled edamame to the pasta.

• 8

  Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed before serving.