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 rich and creamy alfredo pasta sauce made from cashews and nutritional yeast tossed with whole wheat pasta, roasted broccoli, and crispy roasted chickpeas. This dish delivers a luxurious and comforting flavor with a delicate balance of nutty umami and fresh roasted vegetables, perfect for a satisfying dinner.

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NUTRITION

592kcal
Protein
32.3g
Fat
17.4g
Carbs
86g

SERVINGS

1 serving

INGREDIENTS

1 cup whole wheat pasta (cooked)

1 cup roasted broccoli

1/4 cup raw cashews

3 tbsp nutritional yeast

1/2 cup roasted chickpeas

2 cloves garlic

1 tbsp lemon juice

1/2 cup water

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss broccoli florets with a little olive oil, salt, and pepper, then spread on a baking sheet and roast for about 20 minutes or until slightly charred.

  • 2

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

  • 3

    For the cashew alfredo sauce, soak 1/4 cup raw cashews in hot water for 15 minutes to soften. Drain and combine with garlic, lemon juice, nutritional yeast, 1/2 cup water, salt, and pepper in a high-speed blender. Blend until creamy and smooth.

  • 4

    In a large bowl, combine the cooked pasta with the cashew alfredo sauce. Stir in the roasted broccoli and gently fold in the roasted chickpeas.

  • 5

    Taste and adjust seasoning with more salt, pepper or lemon juice if desired. Serve warm and enjoy a comforting bowl of creamy pasta with a nutritious twist.

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 rich and creamy alfredo pasta sauce made from cashews and nutritional yeast tossed with whole wheat pasta, roasted broccoli, and crispy roasted chickpeas. This dish delivers a luxurious and comforting flavor with a delicate balance of nutty umami and fresh roasted vegetables, perfect for a satisfying dinner.

NUTRITION

592kcal
Protein
32.3g
Fat
17.4g
Carbs
86g

SERVINGS

1 serving

INGREDIENTS

1 cup whole wheat pasta (cooked)

1 cup roasted broccoli

1/4 cup raw cashews

3 tbsp nutritional yeast

1/2 cup roasted chickpeas

2 cloves garlic

1 tbsp lemon juice

1/2 cup water

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss broccoli florets with a little olive oil, salt, and pepper, then spread on a baking sheet and roast for about 20 minutes or until slightly charred.

  • 2

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

  • 3

    For the cashew alfredo sauce, soak 1/4 cup raw cashews in hot water for 15 minutes to soften. Drain and combine with garlic, lemon juice, nutritional yeast, 1/2 cup water, salt, and pepper in a high-speed blender. Blend until creamy and smooth.

  • 4

    In a large bowl, combine the cooked pasta with the cashew alfredo sauce. Stir in the roasted broccoli and gently fold in the roasted chickpeas.

  • 5

    Taste and adjust seasoning with more salt, pepper or lemon juice if desired. Serve warm and enjoy a comforting bowl of creamy pasta with a nutritious twist.