Creamy Cashew Alfredo 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 Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Roasted Asparagus

Enjoy a luscious, plant-powered twist on a classic Alfredo dish. Creamy cashew sauce blended with nutritional yeast and zesty lemon is tossed with whole wheat pasta, protein-packed edamame, and tender roasted asparagus for a satisfying meal that delights the senses.

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NUTRITION

543kcal
Protein
33.5g
Fat
17.3g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

2 oz dry Whole Wheat Pasta

1/4 cup Raw Cashews

2 tbsp Nutritional Yeast

1/2 cup Shelled Edamame

6 spears Asparagus

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat oven to 425°F. Toss asparagus spears with a drizzle of water, salt, and pepper on a baking sheet and roast for about 10-12 minutes until tender.

  • 2

    Cook the whole wheat pasta in a pot of salted boiling water according to package instructions until al dente. Drain and set aside.

  • 3

    In a blender, combine raw cashews, nutritional yeast, garlic, lemon juice, and about 1/3 cup of water. Blend until smooth and creamy. Adjust water as needed to achieve desired consistency.

  • 4

    In a large mixing bowl, toss the cooked pasta with the creamy cashew sauce until well coated.

  • 5

    Gently fold in the shelled edamame and roasted asparagus. Season with salt and pepper to taste.

  • 6

    Serve warm and enjoy your creamy, protein-boosted pasta dish.

Creamy Cashew Alfredo 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 Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Roasted Asparagus

Enjoy a luscious, plant-powered twist on a classic Alfredo dish. Creamy cashew sauce blended with nutritional yeast and zesty lemon is tossed with whole wheat pasta, protein-packed edamame, and tender roasted asparagus for a satisfying meal that delights the senses.

NUTRITION

543kcal
Protein
33.5g
Fat
17.3g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

2 oz dry Whole Wheat Pasta

1/4 cup Raw Cashews

2 tbsp Nutritional Yeast

1/2 cup Shelled Edamame

6 spears Asparagus

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat oven to 425°F. Toss asparagus spears with a drizzle of water, salt, and pepper on a baking sheet and roast for about 10-12 minutes until tender.

  • 2

    Cook the whole wheat pasta in a pot of salted boiling water according to package instructions until al dente. Drain and set aside.

  • 3

    In a blender, combine raw cashews, nutritional yeast, garlic, lemon juice, and about 1/3 cup of water. Blend until smooth and creamy. Adjust water as needed to achieve desired consistency.

  • 4

    In a large mixing bowl, toss the cooked pasta with the creamy cashew sauce until well coated.

  • 5

    Gently fold in the shelled edamame and roasted asparagus. Season with salt and pepper to taste.

  • 6

    Serve warm and enjoy your creamy, protein-boosted pasta dish.