Healthy Creamy Cashew Alfredo Pasta

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

Healthy Creamy Cashew Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Cashew Alfredo Pasta

Enjoy a light yet satisfying plate of whole wheat pasta smothered in a silky, creamy cashew Alfredo sauce enriched with extra-firm tofu and a burst of fresh spinach. This dish offers a lovely balance of nutty, tangy, and savory notes with a smooth texture that's both comforting and energizing.

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NUTRITION

541kcal
Protein
36.2g
Fat
20.4g
Carbs
57.1g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Penne Pasta (~56g)

200 grams Extra Firm Tofu

2 tbsp Raw Cashews (~18g)

1/2 cup Unsweetened Almond Milk

2 tbsp Nutritional Yeast

1 cup Fresh Spinach

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Cook the whole wheat penne pasta according to package directions until al dente. Drain and set aside.

  • 2

    Meanwhile, press the extra firm tofu to remove excess moisture and cut into small cubes.

  • 3

    In a high-speed blender, combine the tofu, raw cashews, unsweetened almond milk, nutritional yeast, garlic, and lemon juice. Blend until completely smooth and creamy. If needed, add a splash of water to help blend.

  • 4

    Pour the sauce into a saucepan over medium-low heat and warm gently, stirring occasionally. Do not let it boil to preserve creaminess.

  • 5

    Add the fresh spinach to the sauce and allow it to wilt slightly. Season with salt and pepper to taste.

  • 6

    Toss the cooked pasta with the creamy sauce until well-coated.

  • 7

    Serve warm and enjoy your healthy, creamy cashew Alfredo pasta.

Healthy Creamy Cashew Alfredo Pasta

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

Healthy Creamy Cashew Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Cashew Alfredo Pasta

Enjoy a light yet satisfying plate of whole wheat pasta smothered in a silky, creamy cashew Alfredo sauce enriched with extra-firm tofu and a burst of fresh spinach. This dish offers a lovely balance of nutty, tangy, and savory notes with a smooth texture that's both comforting and energizing.

NUTRITION

541kcal
Protein
36.2g
Fat
20.4g
Carbs
57.1g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Penne Pasta (~56g)

200 grams Extra Firm Tofu

2 tbsp Raw Cashews (~18g)

1/2 cup Unsweetened Almond Milk

2 tbsp Nutritional Yeast

1 cup Fresh Spinach

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Cook the whole wheat penne pasta according to package directions until al dente. Drain and set aside.

  • 2

    Meanwhile, press the extra firm tofu to remove excess moisture and cut into small cubes.

  • 3

    In a high-speed blender, combine the tofu, raw cashews, unsweetened almond milk, nutritional yeast, garlic, and lemon juice. Blend until completely smooth and creamy. If needed, add a splash of water to help blend.

  • 4

    Pour the sauce into a saucepan over medium-low heat and warm gently, stirring occasionally. Do not let it boil to preserve creaminess.

  • 5

    Add the fresh spinach to the sauce and allow it to wilt slightly. Season with salt and pepper to taste.

  • 6

    Toss the cooked pasta with the creamy sauce until well-coated.

  • 7

    Serve warm and enjoy your healthy, creamy cashew Alfredo pasta.