YOUR SOLIN GENERATED RECIPE
Creamy Cashew Alfredo Pasta with Fresh Spinach
Enjoy a luscious, plant-powered pasta dish where tender whole wheat noodles are enveloped in a rich, velvety cashew Alfredo sauce accented by savory nutritional yeast and tender tofu. Fresh spinach and aromatic garlic mingle with lightly sautéed onions, creating a comforting yet vibrant meal perfect for any time of day.
INGREDIENTS
2 oz dry whole wheat pasta
1/4 cup raw cashews
150 g firm tofu
3 tbsp nutritional yeast
1 cup fresh spinach
1/4 cup unsweetened almond milk
2 cloves garlic
1/4 small onion
Salt & Pepper to taste
PREPARATION
Cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
In a blender, combine the raw cashews, unsweetened almond milk, nutritional yeast, and a pinch of salt. Blend until smooth to create a creamy sauce.
Press the firm tofu gently to remove excess water and chop into small cubes.
In a non-stick skillet over medium heat, add a splash of water or a drizzle of olive oil if desired. Sauté the minced garlic and diced onion until softened and fragrant.
Add the tofu cubes to the skillet and lightly brown them for a couple of minutes.
Pour the cashew sauce into the skillet, stirring gently to combine with the tofu, garlic, and onion. Allow the sauce to warm up, and if it appears too thick, add a splash more almond milk or water.
Stir in the fresh spinach and let it wilt slightly in the warm sauce.
Toss the cooked pasta into the sauce mixture, ensuring all noodles are evenly coated. Season with additional salt and pepper to taste.
Serve warm and enjoy your creamy, protein-packed pasta!