Healthy Creamy Cashew Pasta with Roasted Broccoli

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

Healthy Creamy Cashew Pasta with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Cashew Pasta with Roasted Broccoli

Savor a comforting, dairy-free creamy pasta where whole wheat penne is enveloped in a luscious, blended cashew sauce enriched with nutritional yeast and tofu, and complemented by roasted broccoli and hearty chickpeas. This vibrant dish offers a balance of textures and flavors, merging nutty creaminess with crunchy roasted vegetables for a nourishing meal.

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NUTRITION

506kcal
Protein
32.5g
Fat
15g
Carbs
64.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked whole wheat penne (150g)

1/8 cup raw cashews (20g)

2 tbsp nutritional yeast (16g)

100g extra firm tofu

1 cup roasted broccoli (91g)

1/4 cup chickpeas (40g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the broccoli.

  • 2

    Toss broccoli florets lightly with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 3

    While the broccoli roasts, cook whole wheat penne according to package instructions until al dente. Drain and set aside.

  • 4

    In a blender, combine raw cashews, extra firm tofu, nutritional yeast, a splash of water, salt, and pepper. Blend until smooth and creamy, adding a little water at a time to reach your desired consistency.

  • 5

    Rinse the chickpeas and lightly warm them in a small pan with a pinch of salt if desired.

  • 6

    In a large bowl, toss the cooked pasta with the cashew cream sauce until evenly coated. Gently fold in the roasted broccoli and chickpeas.

  • 7

    Serve warm and enjoy your creamy, nutrient-rich pasta dish.

Healthy Creamy Cashew Pasta with Roasted Broccoli

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

Healthy Creamy Cashew Pasta with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Cashew Pasta with Roasted Broccoli

Savor a comforting, dairy-free creamy pasta where whole wheat penne is enveloped in a luscious, blended cashew sauce enriched with nutritional yeast and tofu, and complemented by roasted broccoli and hearty chickpeas. This vibrant dish offers a balance of textures and flavors, merging nutty creaminess with crunchy roasted vegetables for a nourishing meal.

NUTRITION

506kcal
Protein
32.5g
Fat
15g
Carbs
64.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked whole wheat penne (150g)

1/8 cup raw cashews (20g)

2 tbsp nutritional yeast (16g)

100g extra firm tofu

1 cup roasted broccoli (91g)

1/4 cup chickpeas (40g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the broccoli.

  • 2

    Toss broccoli florets lightly with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 3

    While the broccoli roasts, cook whole wheat penne according to package instructions until al dente. Drain and set aside.

  • 4

    In a blender, combine raw cashews, extra firm tofu, nutritional yeast, a splash of water, salt, and pepper. Blend until smooth and creamy, adding a little water at a time to reach your desired consistency.

  • 5

    Rinse the chickpeas and lightly warm them in a small pan with a pinch of salt if desired.

  • 6

    In a large bowl, toss the cooked pasta with the cashew cream sauce until evenly coated. Gently fold in the roasted broccoli and chickpeas.

  • 7

    Serve warm and enjoy your creamy, nutrient-rich pasta dish.