YOUR SOLIN GENERATED RECIPE
Creamy Cashew Pasta with Roasted Broccoli
Enjoy a vibrant bowl of whole wheat pasta cloaked in a silky cashew-based sauce, tossed with lightly roasted broccoli and cubes of extra firm tofu. Enhanced with a boost of umami nutritional yeast and a hint of lemon-garlic zest, this dish offers a delightful balance of creaminess, crunch, and tang—an ideal meal that satisfies both your taste buds and your macro goals.
INGREDIENTS
1 oz Whole Wheat Pasta (28g)
1/4 cup Raw Cashews (35g)
2 cups chopped Broccoli (150g)
4 tbsp Nutritional Yeast (32g)
4 oz Extra Firm Tofu (113g)
0.5 tsp Olive Oil
2 cloves Garlic
2 tbsp Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C). Toss the chopped broccoli with a minimal drizzle of olive oil (reserve a little extra for the sauce if desired), salt, and pepper. Spread evenly on a baking sheet and roast for 15-20 minutes until edges are slightly crispy.
Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
In a high-speed blender, combine raw cashews, garlic, lemon juice, nutritional yeast, a few tablespoons of water, and a pinch of salt and pepper. Blend until smooth and creamy. If the mixture is too thick, add a bit more water to reach the desired consistency.
Cut the extra firm tofu into small cubes. Optionally, you can lightly sauté tofu in a non-stick pan for 2-3 minutes for added texture, or leave it raw to mix into the sauce.
Combine the cooked pasta in a large bowl with the cashew cream sauce. Gently fold in the roasted broccoli and tofu cubes.
Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired before serving.