Creamy Cashew Alfredo Pasta with Roasted Vegetables

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

Creamy Cashew Alfredo Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Roasted Vegetables

Indulge in a comforting, plant-powered meal featuring al dente whole wheat pasta enveloped in a luxuriously creamy, cashew-tofu Alfredo sauce, accented with perfectly roasted, vibrant vegetables and hearty chickpeas.

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NUTRITION

603kcal
Protein
33.5g
Fat
16.7g
Carbs
85.9g

SERVINGS

1 serving

INGREDIENTS

65g dry Whole Wheat Pasta

15g Raw Cashews

10g Nutritional Yeast

80g Chickpeas (canned, drained)

150g Mixed Roasted Vegetables (Broccoli, Red Bell Pepper, Zucchini)

100g Silken Tofu

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss chopped broccoli, red bell pepper, and zucchini with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20 minutes until tender and slightly caramelized.

  • 2

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

  • 3

    While the pasta cooks, blend the raw cashews, nutritional yeast, silken tofu, and a little water (or unsweetened plant-based milk) in a high-speed blender until completely smooth and creamy. Adjust consistency with additional liquid if needed, and season with salt and pepper.

  • 4

    In a large mixing bowl, combine the cooked pasta, roasted vegetables, and drained chickpeas. Pour the cashew-tofu sauce over the mixture and toss gently to coat. If the sauce feels too thick, add a bit of the reserved pasta water until you reach your desired consistency.

  • 5

    Taste and adjust seasonings as needed before serving. Enjoy your creamy, comforting Cashew Alfredo Pasta loaded with nutritious, roasted vegetables!

Creamy Cashew Alfredo Pasta with Roasted Vegetables

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

Creamy Cashew Alfredo Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Roasted Vegetables

Indulge in a comforting, plant-powered meal featuring al dente whole wheat pasta enveloped in a luxuriously creamy, cashew-tofu Alfredo sauce, accented with perfectly roasted, vibrant vegetables and hearty chickpeas.

NUTRITION

603kcal
Protein
33.5g
Fat
16.7g
Carbs
85.9g

SERVINGS

1 serving

INGREDIENTS

65g dry Whole Wheat Pasta

15g Raw Cashews

10g Nutritional Yeast

80g Chickpeas (canned, drained)

150g Mixed Roasted Vegetables (Broccoli, Red Bell Pepper, Zucchini)

100g Silken Tofu

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss chopped broccoli, red bell pepper, and zucchini with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20 minutes until tender and slightly caramelized.

  • 2

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

  • 3

    While the pasta cooks, blend the raw cashews, nutritional yeast, silken tofu, and a little water (or unsweetened plant-based milk) in a high-speed blender until completely smooth and creamy. Adjust consistency with additional liquid if needed, and season with salt and pepper.

  • 4

    In a large mixing bowl, combine the cooked pasta, roasted vegetables, and drained chickpeas. Pour the cashew-tofu sauce over the mixture and toss gently to coat. If the sauce feels too thick, add a bit of the reserved pasta water until you reach your desired consistency.

  • 5

    Taste and adjust seasonings as needed before serving. Enjoy your creamy, comforting Cashew Alfredo Pasta loaded with nutritious, roasted vegetables!