Healthy 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.

Healthy Creamy Cashew Alfredo Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Cashew Alfredo Pasta with Roasted Vegetables

Dive into a vibrant plate of whole wheat pasta tossed in a luxuriously creamy cashew Alfredo sauce, boosted with firm tofu and sprinkled with nutritional yeast for a cheesy flavor. Roasted broccoli and cherry tomatoes add color, texture, and a burst of freshness, making each bite both nutritious and satisfying.

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NUTRITION

576kcal
Protein
32.2g
Fat
22.8g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

6 oz Firm Tofu

3 tbsp Raw Cashews

2 tbsp Nutritional Yeast

1 cup Broccoli Florets

1/2 cup Cherry Tomatoes

1/2 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the vegetables.

  • 2

    On a baking sheet, toss the broccoli florets and cherry tomatoes with 1/2 teaspoon olive oil, a pinch of salt, and pepper. Roast in the oven for 15-20 minutes until tender and slightly charred.

  • 3

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

  • 4

    In a blender, combine the raw cashews, nutritional yeast, and 1/4 cup water (or unsweetened plant milk if desired) to create a smooth, creamy sauce. If needed, add extra water for the preferred consistency.

  • 5

    Drain the firm tofu and cut it into cubes. Optionally, you can lightly sauté the tofu in a non-stick pan for a few minutes to enhance its texture.

  • 6

    In a large mixing bowl, combine the cooked pasta, tofu cubes, and roasted vegetables. Pour the cashew cream sauce over the mixture and gently toss to coat evenly.

  • 7

    Season with additional salt and pepper to taste. Serve warm and enjoy your healthy, creamy cashew Alfredo pasta with a burst of roasted vegetable goodness.

Healthy 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.

Healthy Creamy Cashew Alfredo Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Cashew Alfredo Pasta with Roasted Vegetables

Dive into a vibrant plate of whole wheat pasta tossed in a luxuriously creamy cashew Alfredo sauce, boosted with firm tofu and sprinkled with nutritional yeast for a cheesy flavor. Roasted broccoli and cherry tomatoes add color, texture, and a burst of freshness, making each bite both nutritious and satisfying.

NUTRITION

576kcal
Protein
32.2g
Fat
22.8g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

6 oz Firm Tofu

3 tbsp Raw Cashews

2 tbsp Nutritional Yeast

1 cup Broccoli Florets

1/2 cup Cherry Tomatoes

1/2 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the vegetables.

  • 2

    On a baking sheet, toss the broccoli florets and cherry tomatoes with 1/2 teaspoon olive oil, a pinch of salt, and pepper. Roast in the oven for 15-20 minutes until tender and slightly charred.

  • 3

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

  • 4

    In a blender, combine the raw cashews, nutritional yeast, and 1/4 cup water (or unsweetened plant milk if desired) to create a smooth, creamy sauce. If needed, add extra water for the preferred consistency.

  • 5

    Drain the firm tofu and cut it into cubes. Optionally, you can lightly sauté the tofu in a non-stick pan for a few minutes to enhance its texture.

  • 6

    In a large mixing bowl, combine the cooked pasta, tofu cubes, and roasted vegetables. Pour the cashew cream sauce over the mixture and gently toss to coat evenly.

  • 7

    Season with additional salt and pepper to taste. Serve warm and enjoy your healthy, creamy cashew Alfredo pasta with a burst of roasted vegetable goodness.