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 comforting plate of whole wheat pasta enveloped in a luxuriously creamy cashew alfredo sauce, featuring silky tofu and a medley of roasted broccoli, carrots, and edamame. This dish offers a delightful balance of textures and flavors with a subtly nutty, savory kick that makes it both satisfying and nourishing.

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NUTRITION

495kcal
Protein
32.6g
Fat
20.2g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

1 oz Whole Wheat Pasta

2 tbsp Cashews

1 tbsp Nutritional Yeast

4 oz Firm Tofu

1/2 cup chopped Broccoli

1/4 cup diced Carrots

1/2 cup shelled Edamame

1/4 cup Unsweetened Almond Milk

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the vegetables by tossing chopped broccoli, diced carrots, and edamame with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 3

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

  • 4

    In a high-speed blender, combine cashews, nutritional yeast, garlic, unsweetened almond milk, lemon juice, a pinch of salt, and black pepper. Blend until very smooth to create the creamy Alfredo sauce.

  • 5

    While the sauce blends, gently press the firm tofu to remove excess water, then cut it into cubes. Optionally, you can lightly sauté the tofu cubes in a non-stick pan for extra texture.

  • 6

    Toss the cooked pasta with the creamy cashew Alfredo sauce, roasted vegetables, and tofu cubes until evenly coated.

  • 7

    Serve warm and enjoy your protein-packed, flavorful dish.

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 comforting plate of whole wheat pasta enveloped in a luxuriously creamy cashew alfredo sauce, featuring silky tofu and a medley of roasted broccoli, carrots, and edamame. This dish offers a delightful balance of textures and flavors with a subtly nutty, savory kick that makes it both satisfying and nourishing.

NUTRITION

495kcal
Protein
32.6g
Fat
20.2g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

1 oz Whole Wheat Pasta

2 tbsp Cashews

1 tbsp Nutritional Yeast

4 oz Firm Tofu

1/2 cup chopped Broccoli

1/4 cup diced Carrots

1/2 cup shelled Edamame

1/4 cup Unsweetened Almond Milk

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the vegetables by tossing chopped broccoli, diced carrots, and edamame with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 3

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

  • 4

    In a high-speed blender, combine cashews, nutritional yeast, garlic, unsweetened almond milk, lemon juice, a pinch of salt, and black pepper. Blend until very smooth to create the creamy Alfredo sauce.

  • 5

    While the sauce blends, gently press the firm tofu to remove excess water, then cut it into cubes. Optionally, you can lightly sauté the tofu cubes in a non-stick pan for extra texture.

  • 6

    Toss the cooked pasta with the creamy cashew Alfredo sauce, roasted vegetables, and tofu cubes until evenly coated.

  • 7

    Serve warm and enjoy your protein-packed, flavorful dish.