Creamy Cashew Pasta with Roasted Broccoli and Cherry Tomatoes

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

Creamy Cashew Pasta with Roasted Broccoli and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Pasta with Roasted Broccoli and Cherry Tomatoes

Enjoy a vibrant, plant-powered dish featuring protein-rich chickpea pasta tossed in a silky cashew cream sauce, accented by the roasted crunch of broccoli and the juicy pop of cherry tomatoes. This meal offers a delightful blend of textures and a burst of fresh, tangy flavors perfect for any time of day.

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NUTRITION

575kcal
Protein
34.5g
Fat
23.9g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta

3 tbsp Raw Cashews

1 cup Broccoli, chopped

1 cup Cherry Tomatoes

0.67 cup Shelled Edamame

1 clove Garlic

1 tbsp Lemon Juice

0.5 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. On a baking tray, toss the chopped broccoli with olive oil, salt, and pepper.

  • 2

    Roast the broccoli in the oven for about 15-20 minutes until tender and slightly crisp at the edges.

  • 3

    Meanwhile, cook the chickpea pasta according to package instructions until al dente. Drain and set aside.

  • 4

    In a high-speed blender, combine the raw cashews, garlic, lemon juice, a pinch of salt, and about 3-4 tablespoons of water. Blend until smooth and creamy, adjusting water quantity for desired consistency.

  • 5

    In a large bowl, mix the cooked pasta with the cashew cream sauce and gently stir in the roasted broccoli, cherry tomatoes, and shelled edamame.

  • 6

    Season to taste with additional salt and pepper. Serve warm and enjoy the creamy, fresh flavors of this nutrient-packed dish.

Creamy Cashew Pasta with Roasted Broccoli and Cherry Tomatoes

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

Creamy Cashew Pasta with Roasted Broccoli and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Pasta with Roasted Broccoli and Cherry Tomatoes

Enjoy a vibrant, plant-powered dish featuring protein-rich chickpea pasta tossed in a silky cashew cream sauce, accented by the roasted crunch of broccoli and the juicy pop of cherry tomatoes. This meal offers a delightful blend of textures and a burst of fresh, tangy flavors perfect for any time of day.

NUTRITION

575kcal
Protein
34.5g
Fat
23.9g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta

3 tbsp Raw Cashews

1 cup Broccoli, chopped

1 cup Cherry Tomatoes

0.67 cup Shelled Edamame

1 clove Garlic

1 tbsp Lemon Juice

0.5 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. On a baking tray, toss the chopped broccoli with olive oil, salt, and pepper.

  • 2

    Roast the broccoli in the oven for about 15-20 minutes until tender and slightly crisp at the edges.

  • 3

    Meanwhile, cook the chickpea pasta according to package instructions until al dente. Drain and set aside.

  • 4

    In a high-speed blender, combine the raw cashews, garlic, lemon juice, a pinch of salt, and about 3-4 tablespoons of water. Blend until smooth and creamy, adjusting water quantity for desired consistency.

  • 5

    In a large bowl, mix the cooked pasta with the cashew cream sauce and gently stir in the roasted broccoli, cherry tomatoes, and shelled edamame.

  • 6

    Season to taste with additional salt and pepper. Serve warm and enjoy the creamy, fresh flavors of this nutrient-packed dish.