Creamy Cashew Alfredo Pasta with Roasted Vegetables

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

Creamy Cashew Alfredo Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Roasted Vegetables

Enjoy a luscious, dairy-free creamy cashew Alfredo pasta paired with a vibrant medley of roasted vegetables. This dish features a delicate balance between the nutty cashew sauce, whole wheat pasta, and protein-rich tofu and edamame, all finished with a sprinkle of nutritional yeast that adds a cheesy flavor without the dairy.

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NUTRITION

547kcal
Protein
31g
Fat
23g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Whole Wheat Pasta (dry)

3 tbsp Raw Cashews

100 g Firm Tofu

1/3 cup Shelled Edamame

1 cup Mixed Roasted Vegetables

2 tbsp Nutritional Yeast

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss your chosen mixed vegetables (such as broccoli, red bell pepper, and zucchini) lightly in a touch of olive oil, salt, and pepper, then roast for about 20 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, cook the whole wheat pasta in a pot of boiling, salted water according to package instructions until al dente. Drain and set aside.

  • 3

    For the cashew Alfredo sauce, blend the raw cashews with a little water (start with 1/4 cup and adjust for desired creaminess), garlic, and a pinch of salt until smooth and creamy.

  • 4

    In a pan over medium heat, add the firm tofu (cubed) and shelled edamame; sauté for 3-4 minutes until slightly warmed through.

  • 5

    Toss the cooked pasta with the cashew sauce, warming tofu and edamame, and add the roasted vegetables. Sprinkle in the nutritional yeast and mix well to combine all the flavors.

  • 6

    Adjust seasonings to taste and serve immediately, enjoying the creamy, savory balance of textures and flavors.

Creamy Cashew Alfredo Pasta with Roasted Vegetables

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

Creamy Cashew Alfredo Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Roasted Vegetables

Enjoy a luscious, dairy-free creamy cashew Alfredo pasta paired with a vibrant medley of roasted vegetables. This dish features a delicate balance between the nutty cashew sauce, whole wheat pasta, and protein-rich tofu and edamame, all finished with a sprinkle of nutritional yeast that adds a cheesy flavor without the dairy.

NUTRITION

547kcal
Protein
31g
Fat
23g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Whole Wheat Pasta (dry)

3 tbsp Raw Cashews

100 g Firm Tofu

1/3 cup Shelled Edamame

1 cup Mixed Roasted Vegetables

2 tbsp Nutritional Yeast

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss your chosen mixed vegetables (such as broccoli, red bell pepper, and zucchini) lightly in a touch of olive oil, salt, and pepper, then roast for about 20 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, cook the whole wheat pasta in a pot of boiling, salted water according to package instructions until al dente. Drain and set aside.

  • 3

    For the cashew Alfredo sauce, blend the raw cashews with a little water (start with 1/4 cup and adjust for desired creaminess), garlic, and a pinch of salt until smooth and creamy.

  • 4

    In a pan over medium heat, add the firm tofu (cubed) and shelled edamame; sauté for 3-4 minutes until slightly warmed through.

  • 5

    Toss the cooked pasta with the cashew sauce, warming tofu and edamame, and add the roasted vegetables. Sprinkle in the nutritional yeast and mix well to combine all the flavors.

  • 6

    Adjust seasonings to taste and serve immediately, enjoying the creamy, savory balance of textures and flavors.