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

Savor a comforting bowl of whole wheat pasta tossed in a silky cashew alfredo sauce, studded with tender roasted broccoli, protein-packed tofu, and a hint of nutritional yeast. This dish promises a delightful combination of creamy texture and roasted flavors perfect for a balanced meal.

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NUTRITION

629kcal
Protein
33.4g
Fat
24.6g
Carbs
77.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1/4 cup Raw Unsalted Cashews

1 cup Broccoli Florets

1/3 cup Chickpeas

150 g Extra-Firm Tofu

1/2 cup Unsweetened Almond Milk

1 tbsp Nutritional Yeast

1 clove Garlic

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    On a baking sheet, toss broccoli florets and diced tofu with olive oil, salt, and pepper. Roast for 20 minutes until lightly crispy and tender.

  • 3

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

  • 4

    In a high-speed blender, combine raw cashews, almond milk, nutritional yeast, garlic, and a pinch of salt and pepper. Blend until smooth and creamy. If needed, thin the sauce with a little water.

  • 5

    In a large pan, gently warm the cashew alfredo sauce over medium heat. Stir in the roasted tofu, broccoli, and chickpeas.

  • 6

    Add the cooked pasta to the pan, tossing to evenly coat in the sauce.

  • 7

    Adjust seasoning with additional salt and pepper if desired, then 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

Savor a comforting bowl of whole wheat pasta tossed in a silky cashew alfredo sauce, studded with tender roasted broccoli, protein-packed tofu, and a hint of nutritional yeast. This dish promises a delightful combination of creamy texture and roasted flavors perfect for a balanced meal.

NUTRITION

629kcal
Protein
33.4g
Fat
24.6g
Carbs
77.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1/4 cup Raw Unsalted Cashews

1 cup Broccoli Florets

1/3 cup Chickpeas

150 g Extra-Firm Tofu

1/2 cup Unsweetened Almond Milk

1 tbsp Nutritional Yeast

1 clove Garlic

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    On a baking sheet, toss broccoli florets and diced tofu with olive oil, salt, and pepper. Roast for 20 minutes until lightly crispy and tender.

  • 3

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

  • 4

    In a high-speed blender, combine raw cashews, almond milk, nutritional yeast, garlic, and a pinch of salt and pepper. Blend until smooth and creamy. If needed, thin the sauce with a little water.

  • 5

    In a large pan, gently warm the cashew alfredo sauce over medium heat. Stir in the roasted tofu, broccoli, and chickpeas.

  • 6

    Add the cooked pasta to the pan, tossing to evenly coat in the sauce.

  • 7

    Adjust seasoning with additional salt and pepper if desired, then serve warm.