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

Enjoy a velvety cashew-based Alfredo sauce tossed with whole wheat pasta, vibrant roasted broccoli and bell pepper, and hearty cubes of roasted tofu. This dish is a satisfying balance of creamy, nutty, and savory flavors that makes dinner both comforting and nourishing.

Try 3 days free, then $12.99 / mo.

NUTRITION

583kcal
Protein
32.5g
Fat
16.2g
Carbs
83.5g

SERVINGS

1 serving

INGREDIENTS

2.75 oz Whole Wheat Pasta

2 tbsp Raw Cashews

1/2 cup Unsweetened Almond Milk

2 tbsp Nutritional Yeast

1 cup Broccoli Florets

1 medium Red Bell Pepper

75g Firm Tofu

0.25 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the broccoli florets and sliced red bell pepper with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 15-20 minutes until tender and slightly charred.

  • 2

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

  • 3

    In a high-speed blender, combine raw cashews, unsweetened almond milk, nutritional yeast, garlic, lemon juice, and a pinch of salt. Blend until smooth to create the creamy sauce.

  • 4

    Press the firm tofu to remove excess moisture and cut into small cubes. Optionally, you can lightly season and roast the tofu in the oven for 10 minutes for extra texture.

  • 5

    In a large bowl, mix the cooked pasta with the cashew Alfredo sauce. Gently fold in the roasted vegetables and tofu cubes.

  • 6

    Taste and adjust seasoning with extra lemon juice, salt, or pepper if desired, then serve warm.

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

Enjoy a velvety cashew-based Alfredo sauce tossed with whole wheat pasta, vibrant roasted broccoli and bell pepper, and hearty cubes of roasted tofu. This dish is a satisfying balance of creamy, nutty, and savory flavors that makes dinner both comforting and nourishing.

NUTRITION

583kcal
Protein
32.5g
Fat
16.2g
Carbs
83.5g

SERVINGS

1 serving

INGREDIENTS

2.75 oz Whole Wheat Pasta

2 tbsp Raw Cashews

1/2 cup Unsweetened Almond Milk

2 tbsp Nutritional Yeast

1 cup Broccoli Florets

1 medium Red Bell Pepper

75g Firm Tofu

0.25 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the broccoli florets and sliced red bell pepper with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 15-20 minutes until tender and slightly charred.

  • 2

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

  • 3

    In a high-speed blender, combine raw cashews, unsweetened almond milk, nutritional yeast, garlic, lemon juice, and a pinch of salt. Blend until smooth to create the creamy sauce.

  • 4

    Press the firm tofu to remove excess moisture and cut into small cubes. Optionally, you can lightly season and roast the tofu in the oven for 10 minutes for extra texture.

  • 5

    In a large bowl, mix the cooked pasta with the cashew Alfredo sauce. Gently fold in the roasted vegetables and tofu cubes.

  • 6

    Taste and adjust seasoning with extra lemon juice, salt, or pepper if desired, then serve warm.