Healthy Creamy Cashew Alfredo Pasta

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

Healthy Creamy Cashew Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Cashew Alfredo Pasta

Enjoy a vibrant twist on a classic pasta dish by blending soaked cashews, cauliflower, and silken tofu into a luscious, creamy sauce, perfectly tossed with whole wheat pasta and edamame for a protein boost. Every bite is a harmonious mix of nutty, savory, and fresh flavors, ideal for a wholesome breakfast, lunch, or dinner.

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NUTRITION

583kcal
Protein
33g
Fat
25.5g
Carbs
57.4g

SERVINGS

1 serving

INGREDIENTS

1.5 oz whole wheat pasta (42g)

3 tbsp raw cashews (26g)

1/2 cup cauliflower florets (50g)

1/4 cup unsweetened almond milk (60 ml)

2 tbsp nutritional yeast (10g)

1 tsp olive oil (5g)

1/2 cup silken tofu (124g)

1/2 cup shelled edamame (75g)

1 garlic clove

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

    While the pasta cooks, steam the cauliflower florets until tender, about 5-7 minutes.

  • 3

    In a high-speed blender, combine the soaked cashews, steamed cauliflower, silken tofu, unsweetened almond milk, nutritional yeast, garlic, and olive oil. Blend until smooth and creamy. Season with salt and pepper to taste.

  • 4

    If the sauce is too thick, add a splash of water or extra almond milk to reach your desired consistency.

  • 5

    In a large mixing bowl, combine the cooked pasta with the creamy cashew sauce. Gently fold in the shelled edamame for an added protein punch.

  • 6

    Taste and adjust seasoning if needed. Serve warm and enjoy your nutritious, protein-rich creamy cashew alfredo pasta.

Healthy Creamy Cashew Alfredo Pasta

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

Healthy Creamy Cashew Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Cashew Alfredo Pasta

Enjoy a vibrant twist on a classic pasta dish by blending soaked cashews, cauliflower, and silken tofu into a luscious, creamy sauce, perfectly tossed with whole wheat pasta and edamame for a protein boost. Every bite is a harmonious mix of nutty, savory, and fresh flavors, ideal for a wholesome breakfast, lunch, or dinner.

NUTRITION

583kcal
Protein
33g
Fat
25.5g
Carbs
57.4g

SERVINGS

1 serving

INGREDIENTS

1.5 oz whole wheat pasta (42g)

3 tbsp raw cashews (26g)

1/2 cup cauliflower florets (50g)

1/4 cup unsweetened almond milk (60 ml)

2 tbsp nutritional yeast (10g)

1 tsp olive oil (5g)

1/2 cup silken tofu (124g)

1/2 cup shelled edamame (75g)

1 garlic clove

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    While the pasta cooks, steam the cauliflower florets until tender, about 5-7 minutes.

  • 3

    In a high-speed blender, combine the soaked cashews, steamed cauliflower, silken tofu, unsweetened almond milk, nutritional yeast, garlic, and olive oil. Blend until smooth and creamy. Season with salt and pepper to taste.

  • 4

    If the sauce is too thick, add a splash of water or extra almond milk to reach your desired consistency.

  • 5

    In a large mixing bowl, combine the cooked pasta with the creamy cashew sauce. Gently fold in the shelled edamame for an added protein punch.

  • 6

    Taste and adjust seasoning if needed. Serve warm and enjoy your nutritious, protein-rich creamy cashew alfredo pasta.