Healthy Creamy Cashew Alfredo Pasta

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

Healthy Creamy Cashew Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Cashew Alfredo Pasta

Enjoy a vibrant, wholesome twist on classic Alfredo pasta featuring a silky cashew cream sauce blended with tofu and chickpeas, tossed with whole wheat pasta and brightened up with garlic and herbs. This dish is hearty, creamy, and satisfying—perfect for a balanced meal that fuels your day.

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NUTRITION

564kcal
Protein
31.9g
Fat
18.3g
Carbs
78g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1/8 cup Raw Cashews

1/2 cup Unsweetened Almond Milk

2 tbsp Nutritional Yeast

1/2 cup Chickpeas

100g Firm Tofu

1 clove Garlic

2 tbsp Fresh Basil

1 tsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Cook the whole wheat pasta according to the package directions until al dente. Drain and set aside.

  • 2

    Meanwhile, soak the cashews in warm water for at least 20 minutes to soften.

  • 3

    In a blender, combine the soaked cashews, unsweetened almond milk, nutritional yeast, garlic, and lemon juice. Blend until smooth and creamy. Add a splash of water if needed to reach a smooth consistency.

  • 4

    Crumble the firm tofu and add it along with the rinsed chickpeas to the blender. Blend a few pulses to incorporate them into the sauce while leaving some texture.

  • 5

    Season the cashew alfredo sauce with salt and pepper to taste.

  • 6

    Toss the cooked pasta in a large bowl with the creamy sauce until evenly coated.

  • 7

    Garnish with fresh basil and additional nutritional yeast if desired before serving.

Healthy Creamy Cashew Alfredo Pasta

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

Healthy Creamy Cashew Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Cashew Alfredo Pasta

Enjoy a vibrant, wholesome twist on classic Alfredo pasta featuring a silky cashew cream sauce blended with tofu and chickpeas, tossed with whole wheat pasta and brightened up with garlic and herbs. This dish is hearty, creamy, and satisfying—perfect for a balanced meal that fuels your day.

NUTRITION

564kcal
Protein
31.9g
Fat
18.3g
Carbs
78g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1/8 cup Raw Cashews

1/2 cup Unsweetened Almond Milk

2 tbsp Nutritional Yeast

1/2 cup Chickpeas

100g Firm Tofu

1 clove Garlic

2 tbsp Fresh Basil

1 tsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Cook the whole wheat pasta according to the package directions until al dente. Drain and set aside.

  • 2

    Meanwhile, soak the cashews in warm water for at least 20 minutes to soften.

  • 3

    In a blender, combine the soaked cashews, unsweetened almond milk, nutritional yeast, garlic, and lemon juice. Blend until smooth and creamy. Add a splash of water if needed to reach a smooth consistency.

  • 4

    Crumble the firm tofu and add it along with the rinsed chickpeas to the blender. Blend a few pulses to incorporate them into the sauce while leaving some texture.

  • 5

    Season the cashew alfredo sauce with salt and pepper to taste.

  • 6

    Toss the cooked pasta in a large bowl with the creamy sauce until evenly coated.

  • 7

    Garnish with fresh basil and additional nutritional yeast if desired before serving.