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

Savor the creamy, indulgent flavors of a dairy-free Cashew Alfredo sauce tossed with whole wheat pasta, complemented by perfectly roasted broccoli and pan-seared tofu. The dish is elevated with a burst of umami from nutritional yeast and a zing of lemon, creating a balanced and comforting meal.

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NUTRITION

569kcal
Protein
34.8g
Fat
19.8g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1/8 cup Raw Cashews

3 tbsp Nutritional Yeast

1 cup Broccoli

4 oz Extra Firm Tofu

1 tsp Olive Oil

2 cloves Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss broccoli florets with a drizzle of olive oil, salt, and pepper. Roast for about 20 minutes until tender and slightly crispy.

  • 2

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

  • 3

    In a blender, combine raw cashews, nutritional yeast, garlic, lemon juice, a pinch of salt, and about 1/4 cup water. Blend until smooth to form a creamy sauce. Adjust water to reach desired consistency.

  • 4

    Cut the tofu into cubes. In a non-stick pan, lightly sear the tofu over medium heat (using a small spray of oil if desired) until edges are golden, about 5-7 minutes. Season with a pinch of salt and pepper.

  • 5

    Combine the pasta, roasted broccoli, and tofu in a large mixing bowl. Pour over the cashew sauce and gently toss to coat everything evenly.

  • 6

    Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Serve warm and enjoy!

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

Savor the creamy, indulgent flavors of a dairy-free Cashew Alfredo sauce tossed with whole wheat pasta, complemented by perfectly roasted broccoli and pan-seared tofu. The dish is elevated with a burst of umami from nutritional yeast and a zing of lemon, creating a balanced and comforting meal.

NUTRITION

569kcal
Protein
34.8g
Fat
19.8g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1/8 cup Raw Cashews

3 tbsp Nutritional Yeast

1 cup Broccoli

4 oz Extra Firm Tofu

1 tsp Olive Oil

2 cloves Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss broccoli florets with a drizzle of olive oil, salt, and pepper. Roast for about 20 minutes until tender and slightly crispy.

  • 2

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

  • 3

    In a blender, combine raw cashews, nutritional yeast, garlic, lemon juice, a pinch of salt, and about 1/4 cup water. Blend until smooth to form a creamy sauce. Adjust water to reach desired consistency.

  • 4

    Cut the tofu into cubes. In a non-stick pan, lightly sear the tofu over medium heat (using a small spray of oil if desired) until edges are golden, about 5-7 minutes. Season with a pinch of salt and pepper.

  • 5

    Combine the pasta, roasted broccoli, and tofu in a large mixing bowl. Pour over the cashew sauce and gently toss to coat everything evenly.

  • 6

    Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Serve warm and enjoy!