YOUR SOLIN GENERATED RECIPE
Healthy Creamy Cashew Alfredo Pasta with Veggies
Enjoy a nutrient-powered twist on classic Alfredo pasta. Tender whole wheat pasta is tossed in a velvety cashew cream sauce and complemented by savory cubes of firm tofu and a medley of colorful veggies. This dish is creamy, vibrant, and perfectly balanced for any meal of the day.
INGREDIENTS
2 ounces Whole Wheat Pasta
8 ounces Firm Tofu
3 tablespoons Raw Cashews
1 cup Spinach
1/2 cup Broccoli
1/2 cup Cherry Tomatoes
1/2 cup Red Bell Pepper
1 clove Garlic
1/2 cup Water (for blending)
Salt & Pepper to taste
PREPARATION
Cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
While pasta is cooking, press the tofu gently to remove excess water and cut into small cubes.
In a blender, combine raw cashews, garlic, water, and a pinch of salt and pepper. Blend until smooth to form the cashew cream. Adjust water for consistency if needed.
Heat a non-stick skillet over medium heat. Lightly sauté the tofu cubes for 3-4 minutes until just golden on the edges.
Add the broccoli, red bell pepper, and cherry tomatoes to the skillet and sauté for another 3-4 minutes until the veggies begin to soften, then stir in the spinach until wilted.
Pour in the cashew cream and mix well, allowing the sauce to warm through and coat the tofu and veggies.
Toss the cooked pasta into the skillet, stirring to evenly combine all ingredients. Season with additional salt and pepper to taste.
Serve warm and enjoy your creamy, nutrient-packed meal.