Creamy Cashew Alfredo Pasta with Roasted Broccoli

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

Creamy Cashew Alfredo Pasta with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Roasted Broccoli

Enjoy a velvety cashew-based Alfredo sauce tossed with whole-wheat pasta, rustic roasted broccoli, and cubes of savory tofu. This dish delivers a satisfying blend of creamy texture and roasted, nutty flavors for a wholesome and balanced meal.

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NUTRITION

566kcal
Protein
35.2g
Fat
23.8g
Carbs
67.3g

SERVINGS

1 serving

INGREDIENTS

50 g Whole Wheat Pasta

100 g Broccoli

160 g Firm Tofu

25 g Raw Cashews

1/4 cup Unsweetened Almond Milk

1 clove Garlic

1 tbsp Nutritional Yeast

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Arrange broccoli florets on a baking sheet lined with parchment paper. Roast in the oven for about 15-20 minutes until tender and slightly crispy on the edges.

  • 2

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

  • 3

    In a high-speed blender, combine raw cashews, unsweetened almond milk, garlic, nutritional yeast, and lemon juice. Blend until smooth to create your creamy Alfredo sauce. Season with salt and pepper to taste.

  • 4

    Cut the firm tofu into small cubes. For extra texture, you can lightly pan-sear the tofu in a non-stick skillet for 3-5 minutes on each side without added oil, or simply incorporate it raw for a softer texture.

  • 5

    In a large mixing bowl, combine the cooked pasta, roasted broccoli, and tofu with the blended cashew Alfredo sauce. Toss gently until everything is evenly coated.

  • 6

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

Creamy Cashew Alfredo Pasta with Roasted Broccoli

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

Creamy Cashew Alfredo Pasta with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Roasted Broccoli

Enjoy a velvety cashew-based Alfredo sauce tossed with whole-wheat pasta, rustic roasted broccoli, and cubes of savory tofu. This dish delivers a satisfying blend of creamy texture and roasted, nutty flavors for a wholesome and balanced meal.

NUTRITION

566kcal
Protein
35.2g
Fat
23.8g
Carbs
67.3g

SERVINGS

1 serving

INGREDIENTS

50 g Whole Wheat Pasta

100 g Broccoli

160 g Firm Tofu

25 g Raw Cashews

1/4 cup Unsweetened Almond Milk

1 clove Garlic

1 tbsp Nutritional Yeast

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Arrange broccoli florets on a baking sheet lined with parchment paper. Roast in the oven for about 15-20 minutes until tender and slightly crispy on the edges.

  • 2

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

  • 3

    In a high-speed blender, combine raw cashews, unsweetened almond milk, garlic, nutritional yeast, and lemon juice. Blend until smooth to create your creamy Alfredo sauce. Season with salt and pepper to taste.

  • 4

    Cut the firm tofu into small cubes. For extra texture, you can lightly pan-sear the tofu in a non-stick skillet for 3-5 minutes on each side without added oil, or simply incorporate it raw for a softer texture.

  • 5

    In a large mixing bowl, combine the cooked pasta, roasted broccoli, and tofu with the blended cashew Alfredo sauce. Toss gently until everything is evenly coated.

  • 6

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