YOUR SOLIN GENERATED RECIPE
Healthy Creamy Cashew Alfredo Pasta with Roasted Broccoli
Enjoy a rejuvenating bowl of creamy cashew alfredo pasta paired with roasted broccoli and hearty white beans. This vibrant dish balances a silky, dairy-free cashew sauce with roasted veggies and whole wheat pasta, delivering a satisfying umami flavor with delightful textures – perfect for a nourishing meal any time of day.
INGREDIENTS
2 oz whole wheat penne (dry)
2 tbsp raw cashews
1/2 cup unsweetened almond milk
1 cup roasted broccoli
3/4 cup cannellini white beans
2 tbsp nutritional yeast
1 clove garlic
Salt & pepper to taste
PREPARATION
Preheat your oven to 400°F. Toss cut broccoli florets with a little olive oil (if desired), salt, and pepper, and roast on a baking sheet for about 20 minutes until tender and slightly charred.
Cook the whole wheat penne according to package directions until al dente, then drain and set aside.
In a high-speed blender, combine raw cashews, unsweetened almond milk, garlic, nutritional yeast, and a pinch of salt and pepper. Blend until smooth and creamy. If needed, add a splash more almond milk to achieve desired consistency.
In a large pan over medium heat, combine the cashew alfredo sauce with the roasted broccoli and cannellini white beans. Warm through for 2-3 minutes, stirring gently.
Add the cooked pasta to the sauce mixture and toss until evenly coated. Taste and adjust seasonings as needed before serving.