Creamy Cashew Alfredo Whole Wheat Pasta with Roasted Broccoli

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

Creamy Cashew Alfredo Whole Wheat Pasta with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Whole Wheat Pasta with Roasted Broccoli

Enjoy a silky, plant-powered twist on classic Alfredo with a creamy cashew sauce enriched by a boost of pea protein. Tossed with whole wheat pasta and crisp roasted broccoli, each bite delivers a satisfying medley of textures and flavors, from the nutty undertones of cashews to the bright zing of lemon and garlic.

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NUTRITION

590kcal
Protein
39.3g
Fat
19.6g
Carbs
69.3g

SERVINGS

1 serving

INGREDIENTS

2.5 oz whole wheat pasta (approx 70g dry)

1/4 cup raw cashews (approx 36g)

1 scoop pea protein powder (approx 30g)

1 cup broccoli, chopped

1 tsp olive oil

1 garlic clove

1 tbsp lemon juice

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat oven to 425°F.

  • 2

    Toss broccoli florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes or until edges are slightly crispy.

  • 3

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

  • 4

    In a high-speed blender, combine raw cashews, pea protein powder, garlic, lemon juice, a pinch of salt, and about 1/2 cup water. Blend until smooth and creamy, adding more water as needed for desired consistency.

  • 5

    In a large bowl, mix the cooked pasta with the cashew Alfredo sauce until evenly coated. Gently fold in the roasted broccoli.

  • 6

    Adjust seasoning with salt and pepper to taste and serve warm.

Creamy Cashew Alfredo Whole Wheat Pasta with Roasted Broccoli

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

Creamy Cashew Alfredo Whole Wheat Pasta with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Whole Wheat Pasta with Roasted Broccoli

Enjoy a silky, plant-powered twist on classic Alfredo with a creamy cashew sauce enriched by a boost of pea protein. Tossed with whole wheat pasta and crisp roasted broccoli, each bite delivers a satisfying medley of textures and flavors, from the nutty undertones of cashews to the bright zing of lemon and garlic.

NUTRITION

590kcal
Protein
39.3g
Fat
19.6g
Carbs
69.3g

SERVINGS

1 serving

INGREDIENTS

2.5 oz whole wheat pasta (approx 70g dry)

1/4 cup raw cashews (approx 36g)

1 scoop pea protein powder (approx 30g)

1 cup broccoli, chopped

1 tsp olive oil

1 garlic clove

1 tbsp lemon juice

Salt & pepper to taste

PREPARATION

  • 1

    Preheat oven to 425°F.

  • 2

    Toss broccoli florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes or until edges are slightly crispy.

  • 3

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

  • 4

    In a high-speed blender, combine raw cashews, pea protein powder, garlic, lemon juice, a pinch of salt, and about 1/2 cup water. Blend until smooth and creamy, adding more water as needed for desired consistency.

  • 5

    In a large bowl, mix the cooked pasta with the cashew Alfredo sauce until evenly coated. Gently fold in the roasted broccoli.

  • 6

    Adjust seasoning with salt and pepper to taste and serve warm.