Creamy Cashew Alfredo Whole Wheat 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 Whole Wheat Pasta with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Whole Wheat Pasta with Sautéed Spinach

Enjoy a velvety cashew alfredo tossed with whole wheat pasta, complemented by tender sautéed spinach and lightly pan-fried tofu chunks. This dish strikes a refreshing balance between creamy indulgence and nutritious ingredients, offering a satisfying meal that emanates both comfort and wellness.

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NUTRITION

572kcal
Protein
31.1g
Fat
28.6g
Carbs
57.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1/4 cup Raw Cashews

150g Extra-Firm Tofu

1 cup Spinach

1 tsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a high-speed blender, combine the raw cashews, a small splash of water, and a pinch of salt. Blend until a smooth, creamy sauce forms. Adjust consistency with extra water if needed.

  • 3

    Pat the tofu dry and cut into small cubes.

  • 4

    Heat the olive oil in a non-stick skillet over medium heat. Add the minced garlic and lightly sauté for about 30 seconds until fragrant.

  • 5

    Add the tofu cubes to the skillet and sauté for 4-5 minutes, turning occasionally until all sides are lightly golden.

  • 6

    Introduce the spinach to the pan and cook until just wilted, about 2 minutes. Season with salt and pepper.

  • 7

    Combine the pasta with the sautéed tofu and spinach. Pour the cashew cream over the pasta, stirring to evenly coat.

  • 8

    Adjust seasoning with additional salt and pepper if needed, then serve warm.

Creamy Cashew Alfredo Whole Wheat 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 Whole Wheat Pasta with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Whole Wheat Pasta with Sautéed Spinach

Enjoy a velvety cashew alfredo tossed with whole wheat pasta, complemented by tender sautéed spinach and lightly pan-fried tofu chunks. This dish strikes a refreshing balance between creamy indulgence and nutritious ingredients, offering a satisfying meal that emanates both comfort and wellness.

NUTRITION

572kcal
Protein
31.1g
Fat
28.6g
Carbs
57.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1/4 cup Raw Cashews

150g Extra-Firm Tofu

1 cup Spinach

1 tsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a high-speed blender, combine the raw cashews, a small splash of water, and a pinch of salt. Blend until a smooth, creamy sauce forms. Adjust consistency with extra water if needed.

  • 3

    Pat the tofu dry and cut into small cubes.

  • 4

    Heat the olive oil in a non-stick skillet over medium heat. Add the minced garlic and lightly sauté for about 30 seconds until fragrant.

  • 5

    Add the tofu cubes to the skillet and sauté for 4-5 minutes, turning occasionally until all sides are lightly golden.

  • 6

    Introduce the spinach to the pan and cook until just wilted, about 2 minutes. Season with salt and pepper.

  • 7

    Combine the pasta with the sautéed tofu and spinach. Pour the cashew cream over the pasta, stirring to evenly coat.

  • 8

    Adjust seasoning with additional salt and pepper if needed, then serve warm.