Creamy Plant-Based Cashew Alfredo Pasta with Roasted Asparagus

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

Creamy Plant-Based Cashew Alfredo Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Plant-Based Cashew Alfredo Pasta with Roasted Asparagus

Enjoy a delicious and creamy plant-based pasta featuring a luscious cashew Alfredo sauce, perfectly roasted asparagus, and crispy tofu. This flavorful dish offers a vibrant blend of textures and rich savory notes, ideal for a wholesome dinner that both nourishes and delights your palate.

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NUTRITION

545kcal
Protein
37.3g
Fat
22.1g
Carbs
60.3g

SERVINGS

1 serving

INGREDIENTS

2 ounces Lentil Pasta

1/4 cup Raw Cashews

1 cup Asparagus

2 tbsp Nutritional Yeast

3 ounces Firm Tofu

1/2 cup Water

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F. Prepare a baking sheet by lining it with parchment paper.

  • 2

    Cook the lentil pasta in boiling, salted water according to package instructions until al dente. Drain and set aside.

  • 3

    For the cashew Alfredo sauce, combine raw cashews, water, garlic, and lemon juice in a high-speed blender. Blend until smooth and creamy, adding a little extra water if needed to reach the desired consistency.

  • 4

    While the pasta cooks, trim the woody ends of the asparagus and place on the prepared baking sheet. Drizzle lightly with a bit of seasoning (salt and pepper if desired) and roast in the oven for 10-12 minutes until tender and slightly crisp.

  • 5

    Cube the firm tofu into bite-sized pieces, season lightly, and add to the baking sheet with asparagus during the last 10 minutes for a light roast.

  • 6

    In a large serving bowl, combine the cooked pasta with the cashew Alfredo sauce. Gently toss in the roasted asparagus and tofu.

  • 7

    Finish the dish by sprinkling nutritional yeast over the top for a cheesy flavor, and adjust seasonings as needed before serving.

Creamy Plant-Based Cashew Alfredo Pasta with Roasted Asparagus

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

Creamy Plant-Based Cashew Alfredo Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Plant-Based Cashew Alfredo Pasta with Roasted Asparagus

Enjoy a delicious and creamy plant-based pasta featuring a luscious cashew Alfredo sauce, perfectly roasted asparagus, and crispy tofu. This flavorful dish offers a vibrant blend of textures and rich savory notes, ideal for a wholesome dinner that both nourishes and delights your palate.

NUTRITION

545kcal
Protein
37.3g
Fat
22.1g
Carbs
60.3g

SERVINGS

1 serving

INGREDIENTS

2 ounces Lentil Pasta

1/4 cup Raw Cashews

1 cup Asparagus

2 tbsp Nutritional Yeast

3 ounces Firm Tofu

1/2 cup Water

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F. Prepare a baking sheet by lining it with parchment paper.

  • 2

    Cook the lentil pasta in boiling, salted water according to package instructions until al dente. Drain and set aside.

  • 3

    For the cashew Alfredo sauce, combine raw cashews, water, garlic, and lemon juice in a high-speed blender. Blend until smooth and creamy, adding a little extra water if needed to reach the desired consistency.

  • 4

    While the pasta cooks, trim the woody ends of the asparagus and place on the prepared baking sheet. Drizzle lightly with a bit of seasoning (salt and pepper if desired) and roast in the oven for 10-12 minutes until tender and slightly crisp.

  • 5

    Cube the firm tofu into bite-sized pieces, season lightly, and add to the baking sheet with asparagus during the last 10 minutes for a light roast.

  • 6

    In a large serving bowl, combine the cooked pasta with the cashew Alfredo sauce. Gently toss in the roasted asparagus and tofu.

  • 7

    Finish the dish by sprinkling nutritional yeast over the top for a cheesy flavor, and adjust seasonings as needed before serving.