YOUR SOLIN GENERATED RECIPE
Creamy Cashew Alfredo Whole Wheat Pasta with Roasted Vegetables
Enjoy a vibrant twist on traditional Alfredo with whole wheat pasta enveloped in a silky cashew cream sauce, accompanied by perfectly roasted vegetables, edamame, and tofu, then finished with a sprinkle of nutritional yeast. This dish delivers a satisfying combination of textures and flavors that’s both hearty and nourishing.
INGREDIENTS
2 oz Whole Wheat Pasta
3 tbsp Raw Cashews
1/2 cup Unsweetened Almond Milk
1 cup Mixed Roasted Vegetables
1/2 cup Shelled Edamame
75 g Firm Tofu
1 tbsp Nutritional Yeast
PREPARATION
Preheat your oven to 400°F. Toss your choice of chopped vegetables (such as broccoli, bell peppers, and zucchini) in a bit of olive oil, salt, and pepper, then spread them on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
Meanwhile, bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
For the cashew Alfredo sauce, soak the raw cashews in hot water for about 15 minutes to soften. Drain the cashews and blend them with unsweetened almond milk until completely smooth.
In a pan over medium heat, gently warm the cashew cream. Stir in the nutritional yeast to enhance the cheesy flavor. If the sauce is too thick, add a splash more almond milk to achieve your desired consistency.
Cube the firm tofu into small pieces and, optionally, lightly sauté it in a non-stick pan until it starts to brown on the edges.
Add the roasted vegetables, shelled edamame, and tofu to the pan with the warmed sauce. Stir gently to combine, then toss in the cooked pasta until everything is evenly coated.
Adjust the seasoning with salt and pepper to taste. Serve warm and enjoy the creamy, nutrient-packed meal.