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.

Creamy Cashew Alfredo Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Roasted Vegetables

Enjoy a vibrant twist on a classic Alfredo where creamy cashew sauce meets whole wheat pasta and perfectly roasted vegetables. This dish combines tender cubes of tofu and hearty chickpeas, roasted alongside broccoli, bell peppers, and cherry tomatoes, creating an inviting mix of textures and flavors that's both satisfying and nutritious.

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NUTRITION

574kcal
Protein
34.3g
Fat
26g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

1 oz dry Whole Wheat Pasta (28g)

1/4 cup Raw Cashews (36g)

150g Firm Tofu

1/3 cup Roasted Chickpeas (55g)

150g Mixed Roasted Vegetables (Broccoli, Bell Pepper, Cherry Tomato)

1 clove Garlic

1 tbsp Lemon Juice

1 tbsp Nutritional Yeast

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 400°F. Toss chopped broccoli, bell pepper, and cherry tomatoes with a little salt, pepper, and a drizzle of olive oil (optional). Roast on a baking sheet for about 15-20 minutes until tender and slightly charred.

  • 2

    Meanwhile, cook the whole wheat pasta in a pot of boiling salted water according to package instructions. Drain and set aside.

  • 3

    In a blender, combine raw cashews, garlic, lemon juice, nutritional yeast, a pinch of salt and pepper, and about 1/4 cup water. Blend until smooth and creamy. Adjust water for desired consistency.

  • 4

    Cut the tofu into small cubes and, if desired, lightly sauté in a non-stick pan for texture, about 3-4 minutes, until edges are lightly golden.

  • 5

    In a large bowl, toss the cooked pasta with the cashew alfredo sauce. Gently fold in the roasted vegetables, tofu cubes, and roasted chickpeas.

  • 6

    Taste and adjust seasoning with extra salt, pepper, or lemon juice. Serve warm and enjoy your creamy, nutritious pasta meal.

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.

Creamy Cashew Alfredo Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Roasted Vegetables

Enjoy a vibrant twist on a classic Alfredo where creamy cashew sauce meets whole wheat pasta and perfectly roasted vegetables. This dish combines tender cubes of tofu and hearty chickpeas, roasted alongside broccoli, bell peppers, and cherry tomatoes, creating an inviting mix of textures and flavors that's both satisfying and nutritious.

NUTRITION

574kcal
Protein
34.3g
Fat
26g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

1 oz dry Whole Wheat Pasta (28g)

1/4 cup Raw Cashews (36g)

150g Firm Tofu

1/3 cup Roasted Chickpeas (55g)

150g Mixed Roasted Vegetables (Broccoli, Bell Pepper, Cherry Tomato)

1 clove Garlic

1 tbsp Lemon Juice

1 tbsp Nutritional Yeast

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F. Toss chopped broccoli, bell pepper, and cherry tomatoes with a little salt, pepper, and a drizzle of olive oil (optional). Roast on a baking sheet for about 15-20 minutes until tender and slightly charred.

  • 2

    Meanwhile, cook the whole wheat pasta in a pot of boiling salted water according to package instructions. Drain and set aside.

  • 3

    In a blender, combine raw cashews, garlic, lemon juice, nutritional yeast, a pinch of salt and pepper, and about 1/4 cup water. Blend until smooth and creamy. Adjust water for desired consistency.

  • 4

    Cut the tofu into small cubes and, if desired, lightly sauté in a non-stick pan for texture, about 3-4 minutes, until edges are lightly golden.

  • 5

    In a large bowl, toss the cooked pasta with the cashew alfredo sauce. Gently fold in the roasted vegetables, tofu cubes, and roasted chickpeas.

  • 6

    Taste and adjust seasoning with extra salt, pepper, or lemon juice. Serve warm and enjoy your creamy, nutritious pasta meal.