Creamy Cashew Alfredo Whole Wheat Pasta with Crispy Broccoli

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

Creamy Cashew Alfredo Whole Wheat Pasta with Crispy Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Whole Wheat Pasta with Crispy Broccoli

Enjoy a luscious and comforting twist on classic Alfredo with a creamy cashew sauce blended with tender firm tofu, tossed through perfectly cooked whole wheat pasta and crowned with crispy, garlic-infused broccoli. This dish marries rich, nutty flavors with a satisfying crunch, delivering a balanced, wholesome meal that delights the senses.

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NUTRITION

584kcal
Protein
33.8g
Fat
26.3g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

3 oz whole wheat pasta (dry)

1/4 cup raw cashews

3/4 cup firm tofu

1 cup broccoli

1 tsp olive oil

1 garlic clove

1 tbsp lemon juice

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PREPARATION

  • 1

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

  • 2

    In a blender, combine the raw cashews, firm tofu, garlic, and lemon juice. Blend until smooth to form a creamy sauce. If the sauce is too thick, add a splash of water to reach desired consistency.

  • 3

    Steam the broccoli lightly until just tender but still crisp. Alternatively, for extra crispiness, toss the broccoli with olive oil and a pinch of salt, then roast in a preheated 425°F oven for 10-12 minutes.

  • 4

    In a large pan, combine the cooked pasta with the cashew-tofu Alfredo sauce over low heat. Stir gently to coat evenly.

  • 5

    Fold in the steamed or roasted broccoli and warm through for a couple of minutes.

  • 6

    Adjust seasonings with salt and pepper to taste, then serve immediately while warm.

Creamy Cashew Alfredo Whole Wheat Pasta with Crispy Broccoli

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

Creamy Cashew Alfredo Whole Wheat Pasta with Crispy Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Whole Wheat Pasta with Crispy Broccoli

Enjoy a luscious and comforting twist on classic Alfredo with a creamy cashew sauce blended with tender firm tofu, tossed through perfectly cooked whole wheat pasta and crowned with crispy, garlic-infused broccoli. This dish marries rich, nutty flavors with a satisfying crunch, delivering a balanced, wholesome meal that delights the senses.

NUTRITION

584kcal
Protein
33.8g
Fat
26.3g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

3 oz whole wheat pasta (dry)

1/4 cup raw cashews

3/4 cup firm tofu

1 cup broccoli

1 tsp olive oil

1 garlic clove

1 tbsp lemon juice

PREPARATION

  • 1

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

  • 2

    In a blender, combine the raw cashews, firm tofu, garlic, and lemon juice. Blend until smooth to form a creamy sauce. If the sauce is too thick, add a splash of water to reach desired consistency.

  • 3

    Steam the broccoli lightly until just tender but still crisp. Alternatively, for extra crispiness, toss the broccoli with olive oil and a pinch of salt, then roast in a preheated 425°F oven for 10-12 minutes.

  • 4

    In a large pan, combine the cooked pasta with the cashew-tofu Alfredo sauce over low heat. Stir gently to coat evenly.

  • 5

    Fold in the steamed or roasted broccoli and warm through for a couple of minutes.

  • 6

    Adjust seasonings with salt and pepper to taste, then serve immediately while warm.