YOUR SOLIN GENERATED RECIPE
Healthy Creamy Cashew Alfredo Pasta with Spinach
Enjoy a silky, vegan-inspired cashew Alfredo pasta that balances creaminess with a boost of plant-based protein. This dish features whole wheat pasta tossed in a luscious, blended cashew sauce enriched with nutritional yeast and a medley of vibrant spinach and sweet peas, complemented by protein-packed lentils for an extra nourishing twist. It’s a comforting, healthy meal that stays within your desired macro and calorie targets.
INGREDIENTS
1.5 ounces whole wheat pasta
1/8 cup cashews
1/2 cup unsweetened almond milk
2 tbsp nutritional yeast
2 cups fresh spinach
1/2 cup green peas
2/3 cup cooked lentils
1/2 tsp olive oil
1 clove garlic
Salt & Pepper to taste
PREPARATION
Cook the whole wheat pasta according to the package directions until al dente; drain and set aside.
In a small pan, heat the olive oil over medium heat and sauté the minced garlic evenly until fragrant.
In a high-speed blender, combine the cashews, unsweetened almond milk, nutritional yeast, and the sautéed garlic. Blend until the mixture is smooth and creamy.
In a large skillet, add the fresh spinach and green peas. Sauté lightly until the spinach wilts, about 2 minutes.
Stir in the cooked lentils and gently mix until evenly distributed with the vegetables.
Add the drained pasta to the skillet and pour in the cashew Alfredo sauce. Toss to coat evenly.
Season with salt and pepper to taste, and warm the mixture for an additional 1-2 minutes to allow the flavors to meld.
Serve immediately and enjoy your healthy, creamy cashew Alfredo pasta with spinach.