Creamy Cashew Alfredo Whole Wheat Pasta with Roasted Asparagus

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 Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Whole Wheat Pasta with Roasted Asparagus

Savor a comforting yet light dish with whole wheat pasta enveloped in a velvety cashew alfredo sauce, paired with crisp roasted asparagus and enhanced with protein-packed tofu and nutritional yeast for a subtle cheesy flavor. This dish harmoniously blends creamy texture and roasted notes for a satisfying meal.

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NUTRITION

557kcal
Protein
33.3g
Fat
21.7g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1/4 cup Raw Cashews (soaked)

150 g Firm Tofu

3 tbsp Nutritional Yeast

6 spears Asparagus

2 cloves Garlic

1 tbsp Lemon Juice

1/2 cup Water

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 425°F. Toss asparagus spears with a light drizzle of salt, pepper, and a hint of olive oil if desired, then roast for 12-15 minutes until tender and slightly crispy.

  • 2

    While asparagus is roasting, cook whole wheat pasta in boiling, salted water according to package instructions, then drain.

  • 3

    For the cashew alfredo sauce, soak 1/4 cup cashews in hot water for at least 15 minutes. Drain and blend the cashews with water, lemon juice, garlic, salt, and pepper until smooth.

  • 4

    In a skillet over medium heat, crumble the firm tofu and sauté lightly until warmed through. Stir in the blended cashew sauce and allow to simmer for 2-3 minutes.

  • 5

    Mix in nutritional yeast to enhance the creamy, cheesy flavor of the sauce; adjust seasoning as needed.

  • 6

    Combine the drained pasta with the tofu-cashew alfredo sauce, tossing well to coat evenly.

  • 7

    Plate the pasta and top with roasted asparagus spears. Serve warm and enjoy your balanced, creamy, protein-rich meal.

Creamy Cashew Alfredo Whole Wheat Pasta with Roasted Asparagus

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 Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Whole Wheat Pasta with Roasted Asparagus

Savor a comforting yet light dish with whole wheat pasta enveloped in a velvety cashew alfredo sauce, paired with crisp roasted asparagus and enhanced with protein-packed tofu and nutritional yeast for a subtle cheesy flavor. This dish harmoniously blends creamy texture and roasted notes for a satisfying meal.

NUTRITION

557kcal
Protein
33.3g
Fat
21.7g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1/4 cup Raw Cashews (soaked)

150 g Firm Tofu

3 tbsp Nutritional Yeast

6 spears Asparagus

2 cloves Garlic

1 tbsp Lemon Juice

1/2 cup Water

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat oven to 425°F. Toss asparagus spears with a light drizzle of salt, pepper, and a hint of olive oil if desired, then roast for 12-15 minutes until tender and slightly crispy.

  • 2

    While asparagus is roasting, cook whole wheat pasta in boiling, salted water according to package instructions, then drain.

  • 3

    For the cashew alfredo sauce, soak 1/4 cup cashews in hot water for at least 15 minutes. Drain and blend the cashews with water, lemon juice, garlic, salt, and pepper until smooth.

  • 4

    In a skillet over medium heat, crumble the firm tofu and sauté lightly until warmed through. Stir in the blended cashew sauce and allow to simmer for 2-3 minutes.

  • 5

    Mix in nutritional yeast to enhance the creamy, cheesy flavor of the sauce; adjust seasoning as needed.

  • 6

    Combine the drained pasta with the tofu-cashew alfredo sauce, tossing well to coat evenly.

  • 7

    Plate the pasta and top with roasted asparagus spears. Serve warm and enjoy your balanced, creamy, protein-rich meal.