YOUR SOLIN GENERATED RECIPE
Creamy Cashew Alfredo Pasta with Roasted Broccoli
Enjoy a luscious bowl of whole wheat pasta coated in a creamy cashew Alfredo sauce, accented by the savory tang of nutritional yeast and complemented by roasted broccoli and extra-firm tofu. This dish balances rich, nutty flavors with a satisfying texture, making it a wholesome choice for dinner.
INGREDIENTS
1.5 oz whole wheat pasta
2 tbsp soaked cashews
1 cup broccoli
0.5 tbsp olive oil
4 oz extra firm tofu
3.5 tbsp nutritional yeast
1 clove garlic
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Toss broccoli florets with olive oil, salt, and pepper; roast on a baking sheet for 15-20 minutes until tender and slightly crispy.
Cook whole wheat pasta according to package instructions until al dente; drain and set aside.
Drain the soaked cashews and blend them with garlic, a pinch of salt, and 2-3 tablespoons water until smooth to form a creamy sauce.
In a large skillet over medium heat, lightly sauté cubed extra firm tofu until golden on all sides.
Combine the cooked pasta, tofu, roasted broccoli, and cashew cream in the skillet. Stir in nutritional yeast and adjust seasoning with salt and pepper.
Gently heat the mixture until warmed through, then serve immediately.