Creamy Cashew Alfredo Pasta with Fresh Spinach

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

Creamy Cashew Alfredo Pasta with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Fresh Spinach

Enjoy a velvety, dairy-free pasta dish featuring a luscious cashew alfredo sauce blended with unsweetened almond milk, infused with garlic and lemon, tossed with whole wheat pasta, delicate cubes of extra-firm tofu, and fresh spinach for a light yet satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

470kcal
Protein
32.8g
Fat
16.7g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

5 oz Extra-Firm Tofu

2 tbsp soaked Raw Cashews

1 cup Fresh Spinach

3 tbsp Nutritional Yeast

1/2 cup Unsweetened Almond Milk

1 Garlic Clove

1 tbsp Fresh Lemon Juice

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Cook the whole wheat pasta in a large pot of salted boiling water according to package instructions until al dente, then drain and set aside.

  • 2

    Meanwhile, drain and press the extra-firm tofu, then cut it into small cubes.

  • 3

    In a high-speed blender, combine the soaked cashews, unsweetened almond milk, nutritional yeast, garlic clove, and lemon juice. Blend until smooth and creamy. Season with salt and pepper to taste.

  • 4

    In a large skillet, heat a non-stick pan over medium heat and add the cubed tofu. Sauté for about 4-5 minutes until lightly golden on all sides.

  • 5

    Add the fresh spinach to the skillet with tofu and stir until just wilted.

  • 6

    Pour the cashew alfredo sauce into the skillet, stirring gently to combine with the tofu and spinach.

  • 7

    Toss in the cooked pasta and mix until evenly coated with the creamy sauce.

  • 8

    Adjust seasoning with additional salt and pepper if needed, then serve warm.

Creamy Cashew Alfredo Pasta with Fresh Spinach

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

Creamy Cashew Alfredo Pasta with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Fresh Spinach

Enjoy a velvety, dairy-free pasta dish featuring a luscious cashew alfredo sauce blended with unsweetened almond milk, infused with garlic and lemon, tossed with whole wheat pasta, delicate cubes of extra-firm tofu, and fresh spinach for a light yet satisfying meal.

NUTRITION

470kcal
Protein
32.8g
Fat
16.7g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

5 oz Extra-Firm Tofu

2 tbsp soaked Raw Cashews

1 cup Fresh Spinach

3 tbsp Nutritional Yeast

1/2 cup Unsweetened Almond Milk

1 Garlic Clove

1 tbsp Fresh Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Cook the whole wheat pasta in a large pot of salted boiling water according to package instructions until al dente, then drain and set aside.

  • 2

    Meanwhile, drain and press the extra-firm tofu, then cut it into small cubes.

  • 3

    In a high-speed blender, combine the soaked cashews, unsweetened almond milk, nutritional yeast, garlic clove, and lemon juice. Blend until smooth and creamy. Season with salt and pepper to taste.

  • 4

    In a large skillet, heat a non-stick pan over medium heat and add the cubed tofu. Sauté for about 4-5 minutes until lightly golden on all sides.

  • 5

    Add the fresh spinach to the skillet with tofu and stir until just wilted.

  • 6

    Pour the cashew alfredo sauce into the skillet, stirring gently to combine with the tofu and spinach.

  • 7

    Toss in the cooked pasta and mix until evenly coated with the creamy sauce.

  • 8

    Adjust seasoning with additional salt and pepper if needed, then serve warm.