Creamy Cashew Alfredo Pasta with Roasted Vegetables

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

Creamy Cashew Alfredo Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Roasted Vegetables

Enjoy this light yet satisfying vegan meal featuring protein-packed chickpea pasta tossed in a silky, creamy cashew alfredo sauce and complemented by a medley of roasted vegetables. The sauce is infused with garlic, lemon, and nutritional yeast, offering a rich umami flavor that perfectly balances the fresh, roasted broccoli, red bell pepper, and cherry tomatoes. Ideal for lunch or dinner, this dish delivers a wholesome and delicious experience without compromising on your macro goals.

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NUTRITION

624kcal
Protein
38.1g
Fat
24.6g
Carbs
78.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Chickpea Pasta

1/4 cup Raw Cashews

2 tbsp Nutritional Yeast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Cherry Tomatoes

1 clove Garlic

1 tbsp Lemon Juice

2 tsp Olive Oil

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cook the chickpea pasta according to the package instructions until al dente. Drain and set aside.

  • 3

    On a baking sheet, toss broccoli, red bell pepper, and cherry tomatoes with olive oil, salt, and pepper. Roast in the oven for 15-20 minutes until vegetables are tender and slightly charred.

  • 4

    While the vegetables roast, blend raw cashews (soaked for at least 2-4 hours or in hot water for 15 minutes for a quicker version) with garlic, lemon juice, nutritional yeast, and enough water to achieve a smooth, creamy consistency. Season with salt and pepper.

  • 5

    Mix the cooked pasta with the cashew alfredo sauce until well coated.

  • 6

    Fold in the roasted vegetables and gently stir to combine all flavors.

  • 7

    Serve warm, and enjoy your creamy, protein-packed, and nutrient-rich meal.

Creamy Cashew Alfredo Pasta with Roasted Vegetables

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

Creamy Cashew Alfredo Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Roasted Vegetables

Enjoy this light yet satisfying vegan meal featuring protein-packed chickpea pasta tossed in a silky, creamy cashew alfredo sauce and complemented by a medley of roasted vegetables. The sauce is infused with garlic, lemon, and nutritional yeast, offering a rich umami flavor that perfectly balances the fresh, roasted broccoli, red bell pepper, and cherry tomatoes. Ideal for lunch or dinner, this dish delivers a wholesome and delicious experience without compromising on your macro goals.

NUTRITION

624kcal
Protein
38.1g
Fat
24.6g
Carbs
78.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Chickpea Pasta

1/4 cup Raw Cashews

2 tbsp Nutritional Yeast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Cherry Tomatoes

1 clove Garlic

1 tbsp Lemon Juice

2 tsp Olive Oil

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cook the chickpea pasta according to the package instructions until al dente. Drain and set aside.

  • 3

    On a baking sheet, toss broccoli, red bell pepper, and cherry tomatoes with olive oil, salt, and pepper. Roast in the oven for 15-20 minutes until vegetables are tender and slightly charred.

  • 4

    While the vegetables roast, blend raw cashews (soaked for at least 2-4 hours or in hot water for 15 minutes for a quicker version) with garlic, lemon juice, nutritional yeast, and enough water to achieve a smooth, creamy consistency. Season with salt and pepper.

  • 5

    Mix the cooked pasta with the cashew alfredo sauce until well coated.

  • 6

    Fold in the roasted vegetables and gently stir to combine all flavors.

  • 7

    Serve warm, and enjoy your creamy, protein-packed, and nutrient-rich meal.