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 medley of roasted vegetables tossed with protein-rich chickpea pasta in a luscious cashew alfredo sauce, accented with garlic and a savory hit of nutritional yeast. This dish brings creamy comfort and a satisfying crunch, perfect for a wholesome dinner that delights both the palate and your nutrition goals.

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NUTRITION

559kcal
Protein
31.8g
Fat
15.2g
Carbs
77g

SERVINGS

1 serving

INGREDIENTS

85 grams Chickpea Pasta

1 cup chopped Broccoli

1/2 cup sliced Carrots

1/2 cup chopped Bell Pepper

1/8 cup raw Cashews

2 tbsp Nutritional Yeast

1 clove Garlic, minced

1 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss broccoli, carrots, and bell pepper with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 3

    Meanwhile, cook the chickpea pasta according to package instructions until al dente. Drain and set aside.

  • 4

    In a blender, combine raw cashews, nutritional yeast, minced garlic, a pinch of salt, and about 1/4 cup water. Blend until smooth and creamy, adjusting water as needed for desired consistency.

  • 5

    Combine the cooked pasta and roasted vegetables in a large bowl. Pour in the cashew cream and toss thoroughly until everything is well coated.

  • 6

    Season with additional salt and pepper if needed and serve warm.

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 medley of roasted vegetables tossed with protein-rich chickpea pasta in a luscious cashew alfredo sauce, accented with garlic and a savory hit of nutritional yeast. This dish brings creamy comfort and a satisfying crunch, perfect for a wholesome dinner that delights both the palate and your nutrition goals.

NUTRITION

559kcal
Protein
31.8g
Fat
15.2g
Carbs
77g

SERVINGS

1 serving

INGREDIENTS

85 grams Chickpea Pasta

1 cup chopped Broccoli

1/2 cup sliced Carrots

1/2 cup chopped Bell Pepper

1/8 cup raw Cashews

2 tbsp Nutritional Yeast

1 clove Garlic, minced

1 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss broccoli, carrots, and bell pepper with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 3

    Meanwhile, cook the chickpea pasta according to package instructions until al dente. Drain and set aside.

  • 4

    In a blender, combine raw cashews, nutritional yeast, minced garlic, a pinch of salt, and about 1/4 cup water. Blend until smooth and creamy, adjusting water as needed for desired consistency.

  • 5

    Combine the cooked pasta and roasted vegetables in a large bowl. Pour in the cashew cream and toss thoroughly until everything is well coated.

  • 6

    Season with additional salt and pepper if needed and serve warm.