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.

Creamy Cashew Alfredo Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Roasted Vegetables

Enjoy a luxurious, creamy cashew Alfredo pasta dish mingled with hearty roasted vegetables and protein-rich tofu. The velvety cashew sauce perfectly coats the chickpea pasta and roasted medley, providing a satisfying balance of textures and flavors in every bite.

Try 3 days free, then $12.99 / mo.

NUTRITION

557kcal
Protein
32g
Fat
24.5g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta (approx. 56g dry)

150g Firm Tofu

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

1 cup Mixed Roasted Vegetables (Broccoli, Zucchini, Red Bell Pepper, approx. 150g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the mixed vegetables with a pinch of salt, pepper, and your preferred dried herbs.

  • 2

    Spread the vegetables evenly on a baking tray and roast for about 20-25 minutes until tender and lightly caramelized.

  • 3

    While the vegetables are roasting, 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 with a splash of water (start with about 1/4 cup) and a pinch of salt. Blend until a smooth, creamy sauce forms. Adjust water as needed for desired consistency.

  • 5

    Cut the firm tofu into small cubes or crumble it lightly. Optionally, you can lightly sauté the tofu in a non-stick pan for texture, but raw is also acceptable for this recipe.

  • 6

    Combine the cooked pasta, tofu, and roasted vegetables in a large bowl. Drizzle the creamy cashew sauce over the mixture and toss gently to coat evenly.

  • 7

    Taste and season with additional salt, pepper, or herbs as desired. Serve warm and enjoy your healthy, protein-packed meal.

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.

Creamy Cashew Alfredo Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Roasted Vegetables

Enjoy a luxurious, creamy cashew Alfredo pasta dish mingled with hearty roasted vegetables and protein-rich tofu. The velvety cashew sauce perfectly coats the chickpea pasta and roasted medley, providing a satisfying balance of textures and flavors in every bite.

NUTRITION

557kcal
Protein
32g
Fat
24.5g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta (approx. 56g dry)

150g Firm Tofu

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

1 cup Mixed Roasted Vegetables (Broccoli, Zucchini, Red Bell Pepper, approx. 150g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the mixed vegetables with a pinch of salt, pepper, and your preferred dried herbs.

  • 2

    Spread the vegetables evenly on a baking tray and roast for about 20-25 minutes until tender and lightly caramelized.

  • 3

    While the vegetables are roasting, 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 with a splash of water (start with about 1/4 cup) and a pinch of salt. Blend until a smooth, creamy sauce forms. Adjust water as needed for desired consistency.

  • 5

    Cut the firm tofu into small cubes or crumble it lightly. Optionally, you can lightly sauté the tofu in a non-stick pan for texture, but raw is also acceptable for this recipe.

  • 6

    Combine the cooked pasta, tofu, and roasted vegetables in a large bowl. Drizzle the creamy cashew sauce over the mixture and toss gently to coat evenly.

  • 7

    Taste and season with additional salt, pepper, or herbs as desired. Serve warm and enjoy your healthy, protein-packed meal.