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 a vibrant, creamy pasta dish featuring whole wheat pasta tossed in a luscious cashew-white bean sauce enriched with nutritional yeast and complemented by a colorful mix of roasted vegetables and protein-packed tofu. This dish balances indulgent flavor with clean, nourishing ingredients.

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NUTRITION

530kcal
Protein
33.2g
Fat
15.8g
Carbs
67.5g

SERVINGS

1 serving

INGREDIENTS

1 ounce Whole Wheat Pasta

2 tablespoons Raw Cashews

1/3 cup White Beans

1 cup Mixed Roasted Vegetables

2 tablespoons Nutritional Yeast

1 teaspoon Extra Virgin Olive Oil

3 ounces Firm Tofu

2 cloves Garlic

1/2 cup Water

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the mixed vegetables with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 20 minutes until tender and slightly caramelized.

  • 2

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

  • 3

    In a blender, combine the raw cashews, white beans, nutritional yeast, garlic, water, and a pinch of salt and pepper. Blend until smooth and creamy, adjusting the water to reach desired consistency.

  • 4

    Crumble the firm tofu into small cubes and, if desired, lightly sauté in a non-stick pan with a bit of seasoning to add texture.

  • 5

    In a large bowl, mix the cooked pasta with the cashew-white bean sauce, roasted vegetables, and tofu. Stir gently until well combined.

  • 6

    Taste and adjust the seasoning with additional salt and pepper if needed. Serve warm and enjoy the creamy, satisfying flavors.

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 a vibrant, creamy pasta dish featuring whole wheat pasta tossed in a luscious cashew-white bean sauce enriched with nutritional yeast and complemented by a colorful mix of roasted vegetables and protein-packed tofu. This dish balances indulgent flavor with clean, nourishing ingredients.

NUTRITION

530kcal
Protein
33.2g
Fat
15.8g
Carbs
67.5g

SERVINGS

1 serving

INGREDIENTS

1 ounce Whole Wheat Pasta

2 tablespoons Raw Cashews

1/3 cup White Beans

1 cup Mixed Roasted Vegetables

2 tablespoons Nutritional Yeast

1 teaspoon Extra Virgin Olive Oil

3 ounces Firm Tofu

2 cloves Garlic

1/2 cup Water

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the mixed vegetables with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 20 minutes until tender and slightly caramelized.

  • 2

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

  • 3

    In a blender, combine the raw cashews, white beans, nutritional yeast, garlic, water, and a pinch of salt and pepper. Blend until smooth and creamy, adjusting the water to reach desired consistency.

  • 4

    Crumble the firm tofu into small cubes and, if desired, lightly sauté in a non-stick pan with a bit of seasoning to add texture.

  • 5

    In a large bowl, mix the cooked pasta with the cashew-white bean sauce, roasted vegetables, and tofu. Stir gently until well combined.

  • 6

    Taste and adjust the seasoning with additional salt and pepper if needed. Serve warm and enjoy the creamy, satisfying flavors.