Creamy Cashew Alfredo Pasta with Wilted Spinach

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

Creamy Cashew Alfredo Pasta with Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Wilted Spinach

Enjoy a velvety, dairy-free Alfredo pasta enriched with a luscious cashew cream, protein-packed tofu, and tender wilted spinach. This dish offers a perfect balance of satisfying creaminess and fresh, vibrant flavors that elevate a classic favorite into a nourishing meal.

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NUTRITION

600kcal
Protein
32.7g
Fat
22.3g
Carbs
69.9g

SERVINGS

1 serving

INGREDIENTS

75 g Whole Wheat Pasta (dry)

30 g Raw Cashews

60 ml Unsweetened Almond Milk

2 tbsp Nutritional Yeast

4 oz Extra-Firm Tofu

1 cup Fresh Spinach

1 clove Garlic

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Cook the whole wheat pasta according to the package directions until al dente. Reserve a small cup of pasta water before draining.

  • 2

    In a high-speed blender, combine raw cashews, unsweetened almond milk, nutritional yeast, garlic clove, lemon juice, and a pinch of salt and pepper. Blend until completely smooth; if the sauce appears too thick, add a splash of pasta water to adjust the consistency.

  • 3

    Meanwhile, cut the extra-firm tofu into small cubes. Lightly season with salt and pepper. In a non-stick pan over medium heat, sauté the tofu cubes until they are lightly golden on all sides.

  • 4

    Add the freshly drained pasta to the pan with tofu. Pour in the cashew Alfredo sauce, stirring well to coat the pasta evenly. If needed, add additional reserved pasta water to achieve a silky texture.

  • 5

    Gently fold in the fresh spinach and allow it to wilt in the warmth of the pasta for about 1-2 minutes.

  • 6

    Taste and adjust seasoning as needed before serving. Enjoy the creamy, nutrient-rich pasta hot.

Creamy Cashew Alfredo Pasta with Wilted Spinach

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

Creamy Cashew Alfredo Pasta with Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Wilted Spinach

Enjoy a velvety, dairy-free Alfredo pasta enriched with a luscious cashew cream, protein-packed tofu, and tender wilted spinach. This dish offers a perfect balance of satisfying creaminess and fresh, vibrant flavors that elevate a classic favorite into a nourishing meal.

NUTRITION

600kcal
Protein
32.7g
Fat
22.3g
Carbs
69.9g

SERVINGS

1 serving

INGREDIENTS

75 g Whole Wheat Pasta (dry)

30 g Raw Cashews

60 ml Unsweetened Almond Milk

2 tbsp Nutritional Yeast

4 oz Extra-Firm Tofu

1 cup Fresh Spinach

1 clove Garlic

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Cook the whole wheat pasta according to the package directions until al dente. Reserve a small cup of pasta water before draining.

  • 2

    In a high-speed blender, combine raw cashews, unsweetened almond milk, nutritional yeast, garlic clove, lemon juice, and a pinch of salt and pepper. Blend until completely smooth; if the sauce appears too thick, add a splash of pasta water to adjust the consistency.

  • 3

    Meanwhile, cut the extra-firm tofu into small cubes. Lightly season with salt and pepper. In a non-stick pan over medium heat, sauté the tofu cubes until they are lightly golden on all sides.

  • 4

    Add the freshly drained pasta to the pan with tofu. Pour in the cashew Alfredo sauce, stirring well to coat the pasta evenly. If needed, add additional reserved pasta water to achieve a silky texture.

  • 5

    Gently fold in the fresh spinach and allow it to wilt in the warmth of the pasta for about 1-2 minutes.

  • 6

    Taste and adjust seasoning as needed before serving. Enjoy the creamy, nutrient-rich pasta hot.