Healthy Creamy Cashew Alfredo Pasta with Roasted Vegetables

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

Healthy Creamy Cashew Alfredo Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Cashew Alfredo Pasta with Roasted Vegetables

Savor a nourishing twist on a classic creamy pasta dish. This vibrant plate features tender whole wheat pasta tossed in a silky, cashew-based Alfredo sauce enhanced by a hint of lemon and nutritional yeast, balanced with roasted broccoli and zucchini, protein-rich tofu, and hearty chickpeas. The medley not only delights the palate but also fuels your body with clean, wholesome ingredients.

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NUTRITION

577kcal
Protein
40.0g
Fat
19.7g
Carbs
77.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Whole Wheat Pasta (approx. 140g)

6 oz Extra Firm Tofu, cubed (approx. 170g)

1/3 cup Chickpeas (approx. 50g)

1/8 cup Raw Cashews (approx. 18g)

1 cup Broccoli (chopped, approx. 91g)

1 tbsp Nutritional Yeast

1 tbsp Lemon Juice

1 Garlic clove

1/4 cup Water (for sauce)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss broccoli (and optionally slices of zucchini if desired) with a drizzle of olive oil, salt, and pepper, and spread on a baking sheet. Roast for 15-20 minutes until tender and slightly crispy at the edges.

  • 2

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

  • 3

    Press the tofu between paper towels to remove excess moisture and cut into cubes. In a nonstick pan over medium heat, lightly sauté tofu cubes with a pinch of salt until they begin to brown on all sides.

  • 4

    In a high-speed blender, combine raw cashews, nutritional yeast, lemon juice, garlic, and water. Blend until smooth and creamy, adding a splash more water if needed for desired consistency. Taste and adjust seasoning as desired.

  • 5

    In a large mixing bowl, combine the cooked pasta, sautéed tofu, roasted broccoli, and chickpeas. Pour the cashew Alfredo sauce over the mixture and gently toss until everything is evenly coated.

  • 6

    Serve warm. Optionally, top with extra nutritional yeast or freshly cracked pepper for added flavor.

Healthy Creamy Cashew Alfredo Pasta with Roasted Vegetables

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

Healthy Creamy Cashew Alfredo Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Cashew Alfredo Pasta with Roasted Vegetables

Savor a nourishing twist on a classic creamy pasta dish. This vibrant plate features tender whole wheat pasta tossed in a silky, cashew-based Alfredo sauce enhanced by a hint of lemon and nutritional yeast, balanced with roasted broccoli and zucchini, protein-rich tofu, and hearty chickpeas. The medley not only delights the palate but also fuels your body with clean, wholesome ingredients.

NUTRITION

577kcal
Protein
40.0g
Fat
19.7g
Carbs
77.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Whole Wheat Pasta (approx. 140g)

6 oz Extra Firm Tofu, cubed (approx. 170g)

1/3 cup Chickpeas (approx. 50g)

1/8 cup Raw Cashews (approx. 18g)

1 cup Broccoli (chopped, approx. 91g)

1 tbsp Nutritional Yeast

1 tbsp Lemon Juice

1 Garlic clove

1/4 cup Water (for sauce)

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss broccoli (and optionally slices of zucchini if desired) with a drizzle of olive oil, salt, and pepper, and spread on a baking sheet. Roast for 15-20 minutes until tender and slightly crispy at the edges.

  • 2

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

  • 3

    Press the tofu between paper towels to remove excess moisture and cut into cubes. In a nonstick pan over medium heat, lightly sauté tofu cubes with a pinch of salt until they begin to brown on all sides.

  • 4

    In a high-speed blender, combine raw cashews, nutritional yeast, lemon juice, garlic, and water. Blend until smooth and creamy, adding a splash more water if needed for desired consistency. Taste and adjust seasoning as desired.

  • 5

    In a large mixing bowl, combine the cooked pasta, sautéed tofu, roasted broccoli, and chickpeas. Pour the cashew Alfredo sauce over the mixture and gently toss until everything is evenly coated.

  • 6

    Serve warm. Optionally, top with extra nutritional yeast or freshly cracked pepper for added flavor.