Creamy Cashew Alfredo Pasta

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

Creamy Cashew Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta

Indulge in a velvety, dairy-free Cashew Alfredo Pasta that marries the creaminess of blended cashews and nutritional yeast with the hearty texture of whole wheat pasta and tofu. This inspired dish offers balanced flavors, a satisfying blend of umami and nutty notes, and a vibrant finish from fresh spinach.

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NUTRITION

562kcal
Protein
31.2g
Fat
25.5g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

2 oz dry Whole Wheat Pasta

1/4 cup Raw Cashews

4 tbsp Nutritional Yeast

1/2 tsp Olive Oil

4 oz Firm Tofu

1 cup Fresh Spinach

1 clove Garlic

Salt and Pepper, to taste

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PREPARATION

  • 1

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    Meanwhile, soak the raw cashews in warm water for at least 20 minutes to soften. Drain before blending.

  • 3

    In a blender, combine the soaked cashews, nutritional yeast, garlic, and a splash of water. Blend until smooth and creamy. Adjust water quantity to achieve desired sauce consistency.

  • 4

    Heat the olive oil in a pan over medium heat and briefly sauté the tofu cubes until lightly golden. Season lightly with salt and pepper.

  • 5

    Add the cashew Alfredo sauce to the pan, warming it gently. Stir in the fresh spinach and allow it to wilt into the sauce.

  • 6

    Toss the cooked pasta into the sauce and tofu mixture, ensuring even coating. Season with additional salt and pepper if needed.

  • 7

    Serve warm and enjoy your creamy, protein-packed cashew Alfredo pasta.

Creamy Cashew Alfredo Pasta

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

Creamy Cashew Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta

Indulge in a velvety, dairy-free Cashew Alfredo Pasta that marries the creaminess of blended cashews and nutritional yeast with the hearty texture of whole wheat pasta and tofu. This inspired dish offers balanced flavors, a satisfying blend of umami and nutty notes, and a vibrant finish from fresh spinach.

NUTRITION

562kcal
Protein
31.2g
Fat
25.5g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

2 oz dry Whole Wheat Pasta

1/4 cup Raw Cashews

4 tbsp Nutritional Yeast

1/2 tsp Olive Oil

4 oz Firm Tofu

1 cup Fresh Spinach

1 clove Garlic

Salt and Pepper, to taste

PREPARATION

  • 1

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    Meanwhile, soak the raw cashews in warm water for at least 20 minutes to soften. Drain before blending.

  • 3

    In a blender, combine the soaked cashews, nutritional yeast, garlic, and a splash of water. Blend until smooth and creamy. Adjust water quantity to achieve desired sauce consistency.

  • 4

    Heat the olive oil in a pan over medium heat and briefly sauté the tofu cubes until lightly golden. Season lightly with salt and pepper.

  • 5

    Add the cashew Alfredo sauce to the pan, warming it gently. Stir in the fresh spinach and allow it to wilt into the sauce.

  • 6

    Toss the cooked pasta into the sauce and tofu mixture, ensuring even coating. Season with additional salt and pepper if needed.

  • 7

    Serve warm and enjoy your creamy, protein-packed cashew Alfredo pasta.