Creamy Cashew Garlic Pasta with Roasted Broccoli

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

Creamy Cashew Garlic Pasta with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Garlic Pasta with Roasted Broccoli

Enjoy a vibrant, creamy pasta dish that blends a rich cashew-garlic sauce with protein-packed chickpea pasta, silky tofu, and roasted broccoli. Enhanced with savory nutritional yeast, this meal delivers a delicious balance of flavors and textures, perfect for a satisfying dinner.

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NUTRITION

539kcal
Protein
35.6g
Fat
16.3g
Carbs
65.7g

SERVINGS

1 serving

INGREDIENTS

50g Chickpea Pasta

15g Unsalted Cashews

100g Firm Tofu

1/4 cup Chickpeas (cooked)

1 cup Chopped Broccoli

2 tbsp Nutritional Yeast

2 cloves Garlic

50 ml Water

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the chopped broccoli (and chickpeas if desired) with a light drizzle of oil, salt, and pepper, then spread on a baking sheet and roast for 15-20 minutes until tender and slightly crispy.

  • 2

    While the broccoli roasts, cook the chickpea pasta according to package directions until al dente. Drain and set aside.

  • 3

    In a high-speed blender, combine cashews, firm tofu, nutritional yeast, garlic, and water. Blend until smooth and creamy, adjusting water as needed to reach desired sauce consistency. Season with salt and pepper to taste.

  • 4

    In a large bowl, toss the cooked pasta with the creamy cashew sauce ensuring it is evenly coated.

  • 5

    Gently fold in the roasted broccoli (and chickpeas) into the saucy pasta.

  • 6

    Serve immediately while warm, enjoying the interplay of creaminess and roasted veggie texture.

Creamy Cashew Garlic Pasta with Roasted Broccoli

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

Creamy Cashew Garlic Pasta with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Garlic Pasta with Roasted Broccoli

Enjoy a vibrant, creamy pasta dish that blends a rich cashew-garlic sauce with protein-packed chickpea pasta, silky tofu, and roasted broccoli. Enhanced with savory nutritional yeast, this meal delivers a delicious balance of flavors and textures, perfect for a satisfying dinner.

NUTRITION

539kcal
Protein
35.6g
Fat
16.3g
Carbs
65.7g

SERVINGS

1 serving

INGREDIENTS

50g Chickpea Pasta

15g Unsalted Cashews

100g Firm Tofu

1/4 cup Chickpeas (cooked)

1 cup Chopped Broccoli

2 tbsp Nutritional Yeast

2 cloves Garlic

50 ml Water

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the chopped broccoli (and chickpeas if desired) with a light drizzle of oil, salt, and pepper, then spread on a baking sheet and roast for 15-20 minutes until tender and slightly crispy.

  • 2

    While the broccoli roasts, cook the chickpea pasta according to package directions until al dente. Drain and set aside.

  • 3

    In a high-speed blender, combine cashews, firm tofu, nutritional yeast, garlic, and water. Blend until smooth and creamy, adjusting water as needed to reach desired sauce consistency. Season with salt and pepper to taste.

  • 4

    In a large bowl, toss the cooked pasta with the creamy cashew sauce ensuring it is evenly coated.

  • 5

    Gently fold in the roasted broccoli (and chickpeas) into the saucy pasta.

  • 6

    Serve immediately while warm, enjoying the interplay of creaminess and roasted veggie texture.