Creamy Plant-Based Cashew Alfredo Pasta

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

Creamy Plant-Based Cashew Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Plant-Based Cashew Alfredo Pasta

A velvety, satisfying cashew Alfredo pasta that transforms simple whole wheat pasta into a creamy delight. The luscious sauce, achieved by blending soaked cashews with extra-firm tofu, nutritional yeast, and garlic, is perfectly balanced with sweet green peas, creating a dish that’s both comforting and nutritious.

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NUTRITION

580kcal
Protein
31.7g
Fat
24.6g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Whole Wheat Pasta (42g)

1/4 cup Raw Cashews (36g)

4 oz Extra-Firm Tofu (113g)

1/2 cup Green Peas (80g)

1/4 cup Nutritional Yeast (15g)

1 clove Garlic (3g)

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

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

  • 2

    While the pasta cooks, soak the cashews in warm water for at least 15 minutes to soften them.

  • 3

    In a blender, combine the soaked cashews, extra-firm tofu, nutritional yeast, garlic, a pinch of salt, black pepper, and about 1/4 cup water. Blend until smooth and creamy.

  • 4

    In a pan over medium heat, briefly warm the green peas until heated through.

  • 5

    Toss the pasta with the creamy cashew Alfredo sauce and gently stir in the warmed peas.

  • 6

    Adjust seasoning if needed and serve immediately.

Creamy Plant-Based Cashew Alfredo Pasta

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

Creamy Plant-Based Cashew Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Plant-Based Cashew Alfredo Pasta

A velvety, satisfying cashew Alfredo pasta that transforms simple whole wheat pasta into a creamy delight. The luscious sauce, achieved by blending soaked cashews with extra-firm tofu, nutritional yeast, and garlic, is perfectly balanced with sweet green peas, creating a dish that’s both comforting and nutritious.

NUTRITION

580kcal
Protein
31.7g
Fat
24.6g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Whole Wheat Pasta (42g)

1/4 cup Raw Cashews (36g)

4 oz Extra-Firm Tofu (113g)

1/2 cup Green Peas (80g)

1/4 cup Nutritional Yeast (15g)

1 clove Garlic (3g)

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    While the pasta cooks, soak the cashews in warm water for at least 15 minutes to soften them.

  • 3

    In a blender, combine the soaked cashews, extra-firm tofu, nutritional yeast, garlic, a pinch of salt, black pepper, and about 1/4 cup water. Blend until smooth and creamy.

  • 4

    In a pan over medium heat, briefly warm the green peas until heated through.

  • 5

    Toss the pasta with the creamy cashew Alfredo sauce and gently stir in the warmed peas.

  • 6

    Adjust seasoning if needed and serve immediately.