Healthy Creamy Cashew Alfredo Pasta with Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Creamy Cashew Alfredo Pasta with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Cashew Alfredo Pasta with Sautéed Spinach

Enjoy a delightful bowl of creamy cashew Alfredo pasta made with chickpea pasta for an extra protein boost, blended with soaked cashews, nutritional yeast and almond milk, paired with garlicky sautéed spinach and hearty white beans. This dish balances rich, nutty flavors with the fresh, green vibrancy of spinach for a satisfying, nutritious meal.

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NUTRITION

538kcal
Protein
31.8g
Fat
19.1g
Carbs
71g

SERVINGS

1 serving

INGREDIENTS

2 oz dry Chickpea Pasta

1/4 cup Raw Cashews (quartered)

1/2 cup Unsweetened Almond Milk

2 tbsp Nutritional Yeast

2 cups Spinach

1/2 cup Cannellini Beans

1 clove Garlic

1 tbsp Lemon Juice

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a blender, combine the raw cashews, unsweetened almond milk, nutritional yeast, garlic, lemon juice, a pinch of salt and pepper. Blend until smooth to form a creamy sauce. If it’s too thick, gradually add a bit more almond milk.

  • 3

    Heat a non-stick skillet over medium heat. Add the spinach and sauté until just wilted, about 2-3 minutes. Stir in the cannellini beans and season with salt and pepper.

  • 4

    Combine the cooked pasta with the cashew Alfredo sauce in a large bowl. Toss until the pasta is evenly coated.

  • 5

    Fold in the sautéed spinach and white beans, mixing gently until everything is well incorporated.

  • 6

    Taste and adjust seasoning as needed before serving.

Healthy Creamy Cashew Alfredo Pasta with Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Creamy Cashew Alfredo Pasta with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Cashew Alfredo Pasta with Sautéed Spinach

Enjoy a delightful bowl of creamy cashew Alfredo pasta made with chickpea pasta for an extra protein boost, blended with soaked cashews, nutritional yeast and almond milk, paired with garlicky sautéed spinach and hearty white beans. This dish balances rich, nutty flavors with the fresh, green vibrancy of spinach for a satisfying, nutritious meal.

NUTRITION

538kcal
Protein
31.8g
Fat
19.1g
Carbs
71g

SERVINGS

1 serving

INGREDIENTS

2 oz dry Chickpea Pasta

1/4 cup Raw Cashews (quartered)

1/2 cup Unsweetened Almond Milk

2 tbsp Nutritional Yeast

2 cups Spinach

1/2 cup Cannellini Beans

1 clove Garlic

1 tbsp Lemon Juice

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a blender, combine the raw cashews, unsweetened almond milk, nutritional yeast, garlic, lemon juice, a pinch of salt and pepper. Blend until smooth to form a creamy sauce. If it’s too thick, gradually add a bit more almond milk.

  • 3

    Heat a non-stick skillet over medium heat. Add the spinach and sauté until just wilted, about 2-3 minutes. Stir in the cannellini beans and season with salt and pepper.

  • 4

    Combine the cooked pasta with the cashew Alfredo sauce in a large bowl. Toss until the pasta is evenly coated.

  • 5

    Fold in the sautéed spinach and white beans, mixing gently until everything is well incorporated.

  • 6

    Taste and adjust seasoning as needed before serving.