Creamy Cashew Alfredo Pasta with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cashew Alfredo Pasta with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Roasted Broccoli

Enjoy a velvety, plant-based twist on classic Alfredo pasta. Tender whole wheat pasta is smothered in a luxuriously creamy cashew and tofu sauce, accented by nutty nutritional yeast for a boost of savory flavor. Roasted broccoli adds a satisfying crunch and vibrant color to this well-balanced, wholesome dish.

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NUTRITION

577kcal
Protein
35g
Fat
20.1g
Carbs
66g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Pasta

1/8 cup Cashews

110 grams Extra Firm Tofu

1 cup Broccoli

3 tablespoons Nutritional Yeast

1 teaspoon Olive Oil

2 cloves Garlic

1/2 cup Water

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the broccoli florets lightly with olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 2

    Roast the broccoli in the preheated oven for 15-20 minutes until tender and slightly crispy on the edges.

  • 3

    Meanwhile, bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 4

    In a blender, combine the cashews, extra firm tofu, nutritional yeast, water, and garlic. Blend until completely smooth and creamy. Adjust seasoning with salt and pepper as needed.

  • 5

    In a saucepan, gently warm the cashew alfredo sauce over low heat, stirring continuously to avoid sticking.

  • 6

    Toss the cooked pasta with the warm sauce until evenly coated. Fold in the roasted broccoli.

  • 7

    Serve immediately, garnished with an extra sprinkle of nutritional yeast or black pepper if desired.

Creamy Cashew Alfredo Pasta with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cashew Alfredo Pasta with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Roasted Broccoli

Enjoy a velvety, plant-based twist on classic Alfredo pasta. Tender whole wheat pasta is smothered in a luxuriously creamy cashew and tofu sauce, accented by nutty nutritional yeast for a boost of savory flavor. Roasted broccoli adds a satisfying crunch and vibrant color to this well-balanced, wholesome dish.

NUTRITION

577kcal
Protein
35g
Fat
20.1g
Carbs
66g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Pasta

1/8 cup Cashews

110 grams Extra Firm Tofu

1 cup Broccoli

3 tablespoons Nutritional Yeast

1 teaspoon Olive Oil

2 cloves Garlic

1/2 cup Water

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the broccoli florets lightly with olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 2

    Roast the broccoli in the preheated oven for 15-20 minutes until tender and slightly crispy on the edges.

  • 3

    Meanwhile, bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 4

    In a blender, combine the cashews, extra firm tofu, nutritional yeast, water, and garlic. Blend until completely smooth and creamy. Adjust seasoning with salt and pepper as needed.

  • 5

    In a saucepan, gently warm the cashew alfredo sauce over low heat, stirring continuously to avoid sticking.

  • 6

    Toss the cooked pasta with the warm sauce until evenly coated. Fold in the roasted broccoli.

  • 7

    Serve immediately, garnished with an extra sprinkle of nutritional yeast or black pepper if desired.