Creamy Cashew Alfredo Pasta with Sautéed Spinach

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

Creamy Cashew Alfredo Pasta with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Sautéed Spinach

Enjoy a creamy, plant-powered pasta dish blending a velvety cashew sauce with hearty chickpea pasta, pan-seared tofu, and vibrant sautéed spinach. This satisfying meal delivers deliciously balanced flavors with a subtle tang of lemon and a sprinkle of nutritional yeast for an umami boost.

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NUTRITION

488kcal
Protein
33.3g
Fat
21g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

2 ounces Chickpea Pasta (56g)

3 tablespoons Cashews (15g)

4 ounces Extra-Firm Tofu (113g)

1 cup Fresh Spinach

1 teaspoon Olive Oil

2 tablespoons Nutritional Yeast

1 clove Garlic

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Cook the chickpea pasta according to package instructions until al dente. Drain and set aside.

  • 2

    Meanwhile, soak or blend the cashews with lemon juice, garlic, a pinch of salt, and a little water until smooth to form a creamy sauce.

  • 3

    Cut the tofu into cubes. In a non-stick skillet, heat half of the olive oil and lightly sauté the tofu until golden on all sides. Remove and set aside.

  • 4

    In the same skillet, add the remaining olive oil and toss in the fresh spinach. Sauté briefly until wilted, about 2-3 minutes.

  • 5

    Combine the pasta, sautéed tofu, and spinach in the skillet. Pour the cashew cream over the mixture and gently toss to coat evenly.

  • 6

    Sprinkle nutritional yeast over the dish and season with salt and pepper to taste.

  • 7

    Serve warm and enjoy your creamy, plant-powered Alfredo pasta.

Creamy Cashew Alfredo Pasta with Sautéed Spinach

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

Creamy Cashew Alfredo Pasta with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Sautéed Spinach

Enjoy a creamy, plant-powered pasta dish blending a velvety cashew sauce with hearty chickpea pasta, pan-seared tofu, and vibrant sautéed spinach. This satisfying meal delivers deliciously balanced flavors with a subtle tang of lemon and a sprinkle of nutritional yeast for an umami boost.

NUTRITION

488kcal
Protein
33.3g
Fat
21g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

2 ounces Chickpea Pasta (56g)

3 tablespoons Cashews (15g)

4 ounces Extra-Firm Tofu (113g)

1 cup Fresh Spinach

1 teaspoon Olive Oil

2 tablespoons Nutritional Yeast

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Cook the chickpea pasta according to package instructions until al dente. Drain and set aside.

  • 2

    Meanwhile, soak or blend the cashews with lemon juice, garlic, a pinch of salt, and a little water until smooth to form a creamy sauce.

  • 3

    Cut the tofu into cubes. In a non-stick skillet, heat half of the olive oil and lightly sauté the tofu until golden on all sides. Remove and set aside.

  • 4

    In the same skillet, add the remaining olive oil and toss in the fresh spinach. Sauté briefly until wilted, about 2-3 minutes.

  • 5

    Combine the pasta, sautéed tofu, and spinach in the skillet. Pour the cashew cream over the mixture and gently toss to coat evenly.

  • 6

    Sprinkle nutritional yeast over the dish and season with salt and pepper to taste.

  • 7

    Serve warm and enjoy your creamy, plant-powered Alfredo pasta.