Creamy Cashew Alfredo Whole Wheat Pasta with Roasted Asparagus

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 Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Whole Wheat Pasta with Roasted Asparagus

Enjoy a vibrant, wholesome dish featuring perfectly cooked whole wheat pasta enveloped in a luxuriously creamy cashew alfredo sauce, accented by the savory depths of white beans and tofu. Roasted asparagus adds a crisp, tender bite and a touch of freshness. This plant-powered meal delivers a balanced mix of textures and flavors, making each forkful a delightful experience.

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NUTRITION

589kcal
Protein
33.3g
Fat
20g
Carbs
78.3g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Pasta

5 spears Asparagus

2 tbsp Raw Cashews

2 tbsp Nutritional Yeast

1/2 cup White Beans

3 ounces Firm Tofu

1 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the asparagus spears with olive oil, salt, and pepper, and arrange them on a baking sheet.

  • 2

    Roast the asparagus for about 10-12 minutes until tender and lightly browned.

  • 3

    Meanwhile, cook the whole wheat pasta in a pot of boiling salted water according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water.

  • 4

    For the creamy cashew alfredo sauce, blend the raw cashews, nutritional yeast, white beans, tofu, garlic, lemon juice, a pinch of salt, pepper, and a splash of water (or reserved pasta water) until smooth and creamy.

  • 5

    Combine the drained pasta with the cashew alfredo sauce, adjusting the consistency with a little pasta water if needed.

  • 6

    Plate the creamy pasta and top with the roasted asparagus. Give a final sprinkle of salt and pepper if desired before serving.

Creamy Cashew Alfredo Whole Wheat Pasta with Roasted Asparagus

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 Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Whole Wheat Pasta with Roasted Asparagus

Enjoy a vibrant, wholesome dish featuring perfectly cooked whole wheat pasta enveloped in a luxuriously creamy cashew alfredo sauce, accented by the savory depths of white beans and tofu. Roasted asparagus adds a crisp, tender bite and a touch of freshness. This plant-powered meal delivers a balanced mix of textures and flavors, making each forkful a delightful experience.

NUTRITION

589kcal
Protein
33.3g
Fat
20g
Carbs
78.3g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Pasta

5 spears Asparagus

2 tbsp Raw Cashews

2 tbsp Nutritional Yeast

1/2 cup White Beans

3 ounces Firm Tofu

1 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the asparagus spears with olive oil, salt, and pepper, and arrange them on a baking sheet.

  • 2

    Roast the asparagus for about 10-12 minutes until tender and lightly browned.

  • 3

    Meanwhile, cook the whole wheat pasta in a pot of boiling salted water according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water.

  • 4

    For the creamy cashew alfredo sauce, blend the raw cashews, nutritional yeast, white beans, tofu, garlic, lemon juice, a pinch of salt, pepper, and a splash of water (or reserved pasta water) until smooth and creamy.

  • 5

    Combine the drained pasta with the cashew alfredo sauce, adjusting the consistency with a little pasta water if needed.

  • 6

    Plate the creamy pasta and top with the roasted asparagus. Give a final sprinkle of salt and pepper if desired before serving.