Creamy Plant-Based Cashew Alfredo Pasta with Roasted Broccoli

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 Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Plant-Based Cashew Alfredo Pasta with Roasted Broccoli

Enjoy a luscious, dairy-free cashew Alfredo pasta featuring tender whole wheat pasta enveloped in a velvety cashew and white bean sauce, brightened with a touch of nutritional yeast and roasted broccoli. Each bite offers a perfect balance of creaminess and a hint of savory goodness, making it a hearty yet light meal that satisfies both palate and protein needs.

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NUTRITION

515kcal
Protein
33.7g
Fat
12.3g
Carbs
72g

SERVINGS

1 serving

INGREDIENTS

1/8 cup Raw Cashews

2 oz Whole Wheat Pasta

1 cup Broccoli

1/2 cup White Beans

3/4 cup Shelled Edamame

1 tbsp Nutritional Yeast

1 Garlic clove

1/2 cup Water

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the broccoli.

  • 2

    Toss the broccoli florets with a bit of salt, pepper, and a light drizzle of water or olive oil if desired. Spread them on a baking sheet and roast for about 15-20 minutes until tender and slightly crispy on the edges.

  • 3

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

  • 4

    For the creamy sauce, combine raw cashews, white beans, nutritional yeast, garlic, and water in a high-speed blender. Blend until completely smooth, adding a little extra water if needed to achieve a silky consistency. Season with salt and pepper to taste.

  • 5

    In a large bowl, mix the cooked pasta with the blended cashew-white bean sauce, then gently fold in the shelled edamame.

  • 6

    Plate the pasta, top with the freshly roasted broccoli, and adjust seasonings as desired before serving.

Creamy Plant-Based Cashew Alfredo Pasta with Roasted Broccoli

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 Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Plant-Based Cashew Alfredo Pasta with Roasted Broccoli

Enjoy a luscious, dairy-free cashew Alfredo pasta featuring tender whole wheat pasta enveloped in a velvety cashew and white bean sauce, brightened with a touch of nutritional yeast and roasted broccoli. Each bite offers a perfect balance of creaminess and a hint of savory goodness, making it a hearty yet light meal that satisfies both palate and protein needs.

NUTRITION

515kcal
Protein
33.7g
Fat
12.3g
Carbs
72g

SERVINGS

1 serving

INGREDIENTS

1/8 cup Raw Cashews

2 oz Whole Wheat Pasta

1 cup Broccoli

1/2 cup White Beans

3/4 cup Shelled Edamame

1 tbsp Nutritional Yeast

1 Garlic clove

1/2 cup Water

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the broccoli.

  • 2

    Toss the broccoli florets with a bit of salt, pepper, and a light drizzle of water or olive oil if desired. Spread them on a baking sheet and roast for about 15-20 minutes until tender and slightly crispy on the edges.

  • 3

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

  • 4

    For the creamy sauce, combine raw cashews, white beans, nutritional yeast, garlic, and water in a high-speed blender. Blend until completely smooth, adding a little extra water if needed to achieve a silky consistency. Season with salt and pepper to taste.

  • 5

    In a large bowl, mix the cooked pasta with the blended cashew-white bean sauce, then gently fold in the shelled edamame.

  • 6

    Plate the pasta, top with the freshly roasted broccoli, and adjust seasonings as desired before serving.