Creamy Cashew Alfredo Whole Wheat Pasta with Roasted Vegetables

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

Creamy Cashew Alfredo Whole Wheat Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Whole Wheat Pasta with Roasted Vegetables

Savor a vibrant plate of whole wheat pasta tossed in a luscious, dairy-free cashew alfredo sauce. This dish showcases tender roasted broccoli and sweet bell pepper alongside cubes of marinated tofu, creating a harmonious balance of creamy texture and satisfying crunch.

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NUTRITION

589kcal
Protein
30.5g
Fat
27.4g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

1.5 oz dry Whole Wheat Pasta

1/4 cup soaked Cashews

1/2 cup Unsweetened Almond Milk

2 tbsp Nutritional Yeast

1 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

150 g Firm Tofu

2 cloves Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss broccoli and red bell pepper slices with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 3

    In a blender, combine soaked cashews, unsweetened almond milk, nutritional yeast, and garlic. Blend until smooth to form the creamy alfredo sauce. Season with salt and pepper to taste.

  • 4

    Cube the firm tofu. Optionally, lightly sauté tofu cubes in a non-stick pan for 3-4 minutes to enhance texture.

  • 5

    Combine the cooked pasta, roasted vegetables, and tofu in a large mixing bowl. Pour the cashew alfredo sauce over the mixture and toss until evenly coated.

  • 6

    Serve warm and enjoy your hearty, plant-forward meal.

Creamy Cashew Alfredo Whole Wheat Pasta with Roasted Vegetables

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

Creamy Cashew Alfredo Whole Wheat Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Whole Wheat Pasta with Roasted Vegetables

Savor a vibrant plate of whole wheat pasta tossed in a luscious, dairy-free cashew alfredo sauce. This dish showcases tender roasted broccoli and sweet bell pepper alongside cubes of marinated tofu, creating a harmonious balance of creamy texture and satisfying crunch.

NUTRITION

589kcal
Protein
30.5g
Fat
27.4g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

1.5 oz dry Whole Wheat Pasta

1/4 cup soaked Cashews

1/2 cup Unsweetened Almond Milk

2 tbsp Nutritional Yeast

1 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

150 g Firm Tofu

2 cloves Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss broccoli and red bell pepper slices with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 3

    In a blender, combine soaked cashews, unsweetened almond milk, nutritional yeast, and garlic. Blend until smooth to form the creamy alfredo sauce. Season with salt and pepper to taste.

  • 4

    Cube the firm tofu. Optionally, lightly sauté tofu cubes in a non-stick pan for 3-4 minutes to enhance texture.

  • 5

    Combine the cooked pasta, roasted vegetables, and tofu in a large mixing bowl. Pour the cashew alfredo sauce over the mixture and toss until evenly coated.

  • 6

    Serve warm and enjoy your hearty, plant-forward meal.