YOUR SOLIN GENERATED RECIPE
Creamy Cashew Alfredo Pasta with Crispy Roasted Broccoli
Enjoy a velvety cashew Alfredo sauce seamlessly tossed with whole wheat pasta, roasted to perfection broccoli, and hearty cubes of tofu. Finished with a sprinkle of nutritional yeast and a hint of garlic, this dish boasts creamy indulgence along with a satisfying crunch and vibrant flavors—ideal for a nourishing meal any time of day.
INGREDIENTS
2 ounces Whole Wheat Pasta
1/4 cup Raw Cashews
1 cup Broccoli
4.5 ounces Firm Tofu
3 tablespoons Nutritional Yeast
1 clove Garlic
1 teaspoon Olive Oil
1/2 cup Water
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F for the broccoli.
Toss the broccoli florets with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet and roast for 15-20 minutes until crispy and slightly charred.
Meanwhile, cook the whole wheat pasta according to package directions until al dente, then drain and set aside.
For the creamy cashew Alfredo sauce, soak the raw cashews in warm water for 15 minutes to soften. Drain and place them in a blender.
Add the garlic, nutritional yeast, water, salt, and pepper to the blender with the cashews. Blend until completely smooth and creamy.
Heat a pan over medium heat and lightly sauté the cubed tofu until just golden on the edges. This adds a pleasant texture and boosts the protein content.
Combine the pasta, roasted tofu, and creamy cashew sauce in a large bowl. Toss gently to coat evenly.
Plate the pasta and top with the roasted broccoli. Adjust seasoning with additional salt and pepper if needed, and serve warm.