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 silky, dairy-free cashew alfredo pasta where toasted cashews blend with nutritional yeast and fresh lemon to create a creamy sauce over perfectly cooked whole wheat pasta. Enhanced with tender cubes of firm tofu and vibrant steamed broccoli, this dish delivers a satisfying bite and a protein boost in every mouthful.

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NUTRITION

583kcal
Protein
33.3g
Fat
22.6g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

50g Whole Wheat Pasta

1/4 cup Raw Cashews (approx. 36g)

100g Firm Tofu

1/4 cup Nutritional Yeast (approx. 15g)

1 cup Broccoli

1 clove Garlic

1 tbsp Lemon Juice

Salt and Black Pepper to taste

1/2 cup Water

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PREPARATION

  • 1

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

  • 2

    In a high-speed blender, combine the raw cashews, nutritional yeast, garlic, lemon juice, and water. Blend until smooth and creamy. If the sauce is too thick, add a splash more water to reach your desired consistency.

  • 3

    Heat a non-stick skillet over medium heat. Add the cubed firm tofu and sauté until lightly golden on all sides. Season lightly with salt and pepper.

  • 4

    In the same skillet, add the blended cashew sauce and gently heat, stirring occasionally to avoid sticking. Adjust seasoning with salt and pepper.

  • 5

    Fold in the drained pasta and steamed broccoli into the sauce. Add the sautéed tofu and gently toss until everything is evenly coated with the creamy sauce.

  • 6

    Serve warm, and enjoy your healthy, protein-boosted cashew alfredo pasta.

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 silky, dairy-free cashew alfredo pasta where toasted cashews blend with nutritional yeast and fresh lemon to create a creamy sauce over perfectly cooked whole wheat pasta. Enhanced with tender cubes of firm tofu and vibrant steamed broccoli, this dish delivers a satisfying bite and a protein boost in every mouthful.

NUTRITION

583kcal
Protein
33.3g
Fat
22.6g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

50g Whole Wheat Pasta

1/4 cup Raw Cashews (approx. 36g)

100g Firm Tofu

1/4 cup Nutritional Yeast (approx. 15g)

1 cup Broccoli

1 clove Garlic

1 tbsp Lemon Juice

Salt and Black Pepper to taste

1/2 cup Water

PREPARATION

  • 1

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

  • 2

    In a high-speed blender, combine the raw cashews, nutritional yeast, garlic, lemon juice, and water. Blend until smooth and creamy. If the sauce is too thick, add a splash more water to reach your desired consistency.

  • 3

    Heat a non-stick skillet over medium heat. Add the cubed firm tofu and sauté until lightly golden on all sides. Season lightly with salt and pepper.

  • 4

    In the same skillet, add the blended cashew sauce and gently heat, stirring occasionally to avoid sticking. Adjust seasoning with salt and pepper.

  • 5

    Fold in the drained pasta and steamed broccoli into the sauce. Add the sautéed tofu and gently toss until everything is evenly coated with the creamy sauce.

  • 6

    Serve warm, and enjoy your healthy, protein-boosted cashew alfredo pasta.