YOUR SOLIN GENERATED RECIPE
Creamy Cashew Alfredo Whole Wheat Pasta with Roasted Vegetables
Enjoy a vibrant twist on classic alfredo pasta with whole wheat noodles, a silky cashew-based sauce enriched with nutritional yeast, and an assortment of roasted seasonal vegetables accented by protein-packed lentils and edamame. This dish balances hearty flavors with creamy texture and a wholesome nutritional profile, perfect for a satisfying meal any time of day.
INGREDIENTS
2 ounces Whole Wheat Pasta
1 cup Assorted Roasted Vegetables (Broccoli, Bell Pepper, Zucchini)
1/8 cup Raw Cashews
2 tablespoons Nutritional Yeast
1/4 cup Unsweetened Almond Milk
1 teaspoon Olive Oil
1/4 cup Cooked Lentils
1/3 cup Shelled Edamame
PREPARATION
Preheat your oven to 425°F. Chop broccoli, bell pepper, and zucchini into bite-size pieces, toss with a small drizzle of olive oil, salt, and pepper, and spread them out on a baking sheet.
Roast the vegetables in the preheated oven for 20-25 minutes or until they are tender and slightly caramelized.
Meanwhile, cook the whole wheat pasta in boiling salted water according to the package instructions until al dente. Drain and set aside.
In a high-speed blender, combine raw cashews, unsweetened almond milk, nutritional yeast, a pinch of salt, and a little water if needed. Blend until completely smooth to create a creamy sauce.
In a large mixing bowl, toss the cooked pasta with the cashew alfredo sauce until well coated.
Gently mix in the roasted vegetables, cooked lentils, and edamame into the pasta, ensuring an even distribution.
Adjust seasonings with salt, pepper, or additional nutritional yeast if desired, and serve warm.