Healthy Creamy Cashew Alfredo Pasta

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

Healthy Creamy Cashew Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Cashew Alfredo Pasta

Savor a rich, velvety cashew alfredo sauce over whole wheat pasta, enhanced with lightly sautéed spinach, tofu, and chickpeas. This nutritious twist packs creamy comfort and a balanced burst of flavor, making it a perfect wholesome meal.

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NUTRITION

558kcal
Protein
33.4g
Fat
21.2g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

0.5 oz Raw Cashews

4 oz Firm Tofu

0.25 cup Chickpeas

2 Tbsp Nutritional Yeast

1/2 cup Unsweetened Almond Milk

1 tsp Olive Oil

1 cup Spinach

2 cloves Garlic

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PREPARATION

  • 1

    Begin by cooking the whole wheat pasta according to package instructions until al dente, then drain and set aside.

  • 2

    Soak the raw cashews in warm water for at least 15 minutes for better creaminess, then drain.

  • 3

    In a blender, combine the soaked cashews, unsweetened almond milk, nutritional yeast, and one clove of garlic. Blend until smooth to create the creamy sauce.

  • 4

    Heat a non-stick skillet over medium heat and add olive oil. Sauté the remaining garlic until fragrant, then add the diced firm tofu and lightly brown it on all sides.

  • 5

    Add the chickpeas and spinach to the skillet, stirring until the spinach wilts.

  • 6

    Pour the cashew cream sauce into the skillet, gently stirring to combine with the tofu, chickpeas, and spinach. Allow the sauce to warm through, but do not let it boil.

  • 7

    Toss the cooked pasta into the sauce mixture until well coated.

  • 8

    Season with salt and pepper to taste and serve warm, enjoying the deliciously creamy, nutrient-packed dish.

Healthy Creamy Cashew Alfredo Pasta

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

Healthy Creamy Cashew Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Cashew Alfredo Pasta

Savor a rich, velvety cashew alfredo sauce over whole wheat pasta, enhanced with lightly sautéed spinach, tofu, and chickpeas. This nutritious twist packs creamy comfort and a balanced burst of flavor, making it a perfect wholesome meal.

NUTRITION

558kcal
Protein
33.4g
Fat
21.2g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

0.5 oz Raw Cashews

4 oz Firm Tofu

0.25 cup Chickpeas

2 Tbsp Nutritional Yeast

1/2 cup Unsweetened Almond Milk

1 tsp Olive Oil

1 cup Spinach

2 cloves Garlic

PREPARATION

  • 1

    Begin by cooking the whole wheat pasta according to package instructions until al dente, then drain and set aside.

  • 2

    Soak the raw cashews in warm water for at least 15 minutes for better creaminess, then drain.

  • 3

    In a blender, combine the soaked cashews, unsweetened almond milk, nutritional yeast, and one clove of garlic. Blend until smooth to create the creamy sauce.

  • 4

    Heat a non-stick skillet over medium heat and add olive oil. Sauté the remaining garlic until fragrant, then add the diced firm tofu and lightly brown it on all sides.

  • 5

    Add the chickpeas and spinach to the skillet, stirring until the spinach wilts.

  • 6

    Pour the cashew cream sauce into the skillet, gently stirring to combine with the tofu, chickpeas, and spinach. Allow the sauce to warm through, but do not let it boil.

  • 7

    Toss the cooked pasta into the sauce mixture until well coated.

  • 8

    Season with salt and pepper to taste and serve warm, enjoying the deliciously creamy, nutrient-packed dish.