Creamy Cashew Alfredo Pasta with Roasted Asparagus

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

Creamy Cashew Alfredo Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Roasted Asparagus

Savor a vibrant twist on classic pasta with a silky cashew alfredo sauce paired with nutrient-packed chickpea pasta and tender roasted asparagus. This dish delivers a luscious, creamy texture accented by a hint of lemon and garlic, perfect for a wholesome and satisfying meal.

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NUTRITION

544kcal
Protein
31.3g
Fat
25.5g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

2 oz chickpea pasta (56g)

1/4 cup raw cashews (30g)

4 oz silken tofu (113g)

1 cup asparagus (134g)

2 Tbsp nutritional yeast (16g)

1 tsp olive oil (5g)

1 clove garlic

1 Tbsp lemon juice

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and trim the asparagus, then toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 12-15 minutes until tender.

  • 3

    While asparagus is roasting, cook chickpea pasta according to package instructions until al dente. Drain and set aside.

  • 4

    In a blender, combine raw cashews, silken tofu, garlic, lemon juice, nutritional yeast, a pinch of salt, and a little water if needed. Blend until smooth and creamy.

  • 5

    Taste and adjust seasoning in the sauce as needed.

  • 6

    Mix the pasta with the cashew alfredo sauce until well coated.

  • 7

    Plate the creamy pasta and top with the roasted asparagus. Serve immediately.

Creamy Cashew Alfredo Pasta with Roasted Asparagus

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

Creamy Cashew Alfredo Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Roasted Asparagus

Savor a vibrant twist on classic pasta with a silky cashew alfredo sauce paired with nutrient-packed chickpea pasta and tender roasted asparagus. This dish delivers a luscious, creamy texture accented by a hint of lemon and garlic, perfect for a wholesome and satisfying meal.

NUTRITION

544kcal
Protein
31.3g
Fat
25.5g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

2 oz chickpea pasta (56g)

1/4 cup raw cashews (30g)

4 oz silken tofu (113g)

1 cup asparagus (134g)

2 Tbsp nutritional yeast (16g)

1 tsp olive oil (5g)

1 clove garlic

1 Tbsp lemon juice

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and trim the asparagus, then toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 12-15 minutes until tender.

  • 3

    While asparagus is roasting, cook chickpea pasta according to package instructions until al dente. Drain and set aside.

  • 4

    In a blender, combine raw cashews, silken tofu, garlic, lemon juice, nutritional yeast, a pinch of salt, and a little water if needed. Blend until smooth and creamy.

  • 5

    Taste and adjust seasoning in the sauce as needed.

  • 6

    Mix the pasta with the cashew alfredo sauce until well coated.

  • 7

    Plate the creamy pasta and top with the roasted asparagus. Serve immediately.