YOUR SOLIN GENERATED RECIPE
Creamy Cashew Alfredo Pasta with Roasted Vegetables
Enjoy a vibrant, plant-powered dish featuring whole wheat pasta enveloped in a silky cashew alfredo sauce, complemented by a medley of roasted broccoli, bell pepper, and zucchini, and enriched with protein-packed extra firm tofu. The nuttiness of the cashew cream paired with the tender-crisp vegetables creates a symphony of tastes and textures that is both satisfying and nutritious.
INGREDIENTS
1.5 oz dry Whole Wheat Pasta
3 tbsp Raw Cashews
100g Broccoli
100g Bell Pepper
100g Zucchini
200g Extra Firm Tofu
1/2 cup Water
1 clove Garlic
1 tbsp Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Chop the broccoli, bell pepper, and zucchini into bite-size pieces, toss them in a little salt, pepper, and a drizzle of olive oil if desired, and spread them on the baking sheet. Roast for 20-25 minutes until tender and lightly caramelized.
While the vegetables roast, bring a pot of salted water to a boil and add the whole wheat pasta. Cook according to package instructions until al dente, then drain.
In a high-speed blender, combine raw cashews, water, garlic, and lemon juice. Blend until the sauce is smooth and creamy. Season with salt and pepper to taste.
Meanwhile, press the extra firm tofu to remove excess moisture. Cut it into cubes and either sear in a non-stick pan on medium-high heat for 5-7 minutes until golden, or add it raw for a softer texture as per your preference.
Mix the cooked pasta with the cashew alfredo sauce, gently fold in the roasted vegetables and tofu, ensuring everything is well coated.
Taste and adjust seasoning as needed before serving. Enjoy your nutritious and creamy pasta dish!