YOUR SOLIN GENERATED RECIPE
Creamy Cashew Alfredo Pasta with Fresh Spinach
Enjoy a silky, plant-powered pasta dish where chickpea pasta and tender tofu are embraced by a rich, creamy cashew sauce and lifted by the bright freshness of spinach. This comforting meal brings together velvety texture and vibrant flavors, making it a satisfying choice for a nutrient-packed dinner.
INGREDIENTS
2 oz Chickpea Pasta
6 oz Extra-Firm Tofu
1/4 cup Raw Cashews
1 cup Fresh Spinach
1 Garlic clove
1 tbsp Lemon Juice
Salt and Pepper to taste
1 cup Water (as needed)
PREPARATION
Cook the chickpea pasta according to package instructions until al dente. Drain and set aside.
In a blender, combine raw cashews, garlic, lemon juice, water, and a pinch of salt and pepper. Blend until completely smooth to create the cashew cream sauce.
While the sauce blends, crumble the extra-firm tofu into small cubes and lightly sauté it in a non-stick skillet over medium heat until just golden on the edges.
Add the fresh spinach to the skillet with tofu and cook briefly until it wilts slightly.
Pour the cashew cream sauce over the tofu and spinach, stirring gently to combine.
Toss the cooked chickpea pasta into the skillet, ensuring it's well coated with the creamy sauce.
Season with additional salt and pepper to taste, and serve warm.