Healthy Creamy Cashew Alfredo 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 Alfredo Pasta with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Cashew Alfredo Pasta with Roasted Broccoli

Enjoy a lighter take on creamy alfredo pasta by blending silken tofu and a touch of raw cashews with nutritional yeast and garlic for a smooth, velvety sauce. Combined with whole wheat pasta and roasted broccoli, this dish offers a satisfying meal with a balanced profile of protein, carbs, and healthy fats.

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NUTRITION

542kcal
Protein
33.0g
Fat
17.7g
Carbs
71.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

6 oz Silken Tofu

1/8 cup Raw Cashews

1 cup Broccoli

3 tbsp Nutritional Yeast

1 clove Garlic

1/2 cup Water

Pinch of Salt

Dash of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli florets with a small drizzle of olive oil (optional), salt, and pepper, then roast on a baking sheet for 15-20 minutes until tender and slightly crispy.

  • 2

    Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 3

    In a high-speed blender, combine the silken tofu, raw cashews, nutritional yeast, garlic, water, salt, and black pepper. Blend until smooth and creamy. Adjust thickness by adding a little more water if needed.

  • 4

    Warm the blended sauce in a saucepan over low heat, stirring occasionally.

  • 5

    Toss the cooked pasta and roasted broccoli with the warm cashew alfredo sauce until evenly coated. Taste and adjust seasoning if needed.

  • 6

    Serve immediately, enjoying the creamy texture and nutty flavor balanced with the roasted freshness of broccoli.

Healthy Creamy Cashew Alfredo 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 Alfredo Pasta with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Cashew Alfredo Pasta with Roasted Broccoli

Enjoy a lighter take on creamy alfredo pasta by blending silken tofu and a touch of raw cashews with nutritional yeast and garlic for a smooth, velvety sauce. Combined with whole wheat pasta and roasted broccoli, this dish offers a satisfying meal with a balanced profile of protein, carbs, and healthy fats.

NUTRITION

542kcal
Protein
33.0g
Fat
17.7g
Carbs
71.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

6 oz Silken Tofu

1/8 cup Raw Cashews

1 cup Broccoli

3 tbsp Nutritional Yeast

1 clove Garlic

1/2 cup Water

Pinch of Salt

Dash of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli florets with a small drizzle of olive oil (optional), salt, and pepper, then roast on a baking sheet for 15-20 minutes until tender and slightly crispy.

  • 2

    Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 3

    In a high-speed blender, combine the silken tofu, raw cashews, nutritional yeast, garlic, water, salt, and black pepper. Blend until smooth and creamy. Adjust thickness by adding a little more water if needed.

  • 4

    Warm the blended sauce in a saucepan over low heat, stirring occasionally.

  • 5

    Toss the cooked pasta and roasted broccoli with the warm cashew alfredo sauce until evenly coated. Taste and adjust seasoning if needed.

  • 6

    Serve immediately, enjoying the creamy texture and nutty flavor balanced with the roasted freshness of broccoli.