Creamy Cashew Pasta with Roasted Vegetables

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

Creamy Cashew Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Pasta with Roasted Vegetables

Savor this vibrant, plant-powered pasta dish featuring a silky, homemade cashew cream sauce tossed with roasted bell peppers, zucchini, and cherry tomatoes, all beautifully complemented by a hint of nutritional yeast for a cheesy depth. Perfectly balanced in flavor and texture, this dish delivers a nourishing and satisfying meal that's both hearty and wholesome.

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NUTRITION

572kcal
Protein
32.2g
Fat
23.6g
Carbs
67.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked chickpea pasta

0.25 cup raw cashews

3 Tbsp nutritional yeast

0.5 tsp extra virgin olive oil

0.5 cup chopped red bell pepper

0.5 cup chopped zucchini

0.5 cup cherry tomatoes

0.25 cup cooked chickpeas

0.5 cup water

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. On a lined baking sheet, toss the chopped red bell pepper, zucchini, and cherry tomatoes with a pinch of salt, pepper, and a drizzle of olive oil. Roast for 15-20 minutes until tender and slightly charred.

  • 2

    While the vegetables are roasting, cook the chickpea pasta according to package instructions. Once cooked, drain and set aside.

  • 3

    For the cashew cream sauce, blend the raw cashews with water, nutritional yeast, salt, and pepper until smooth and creamy. Adjust the thickness by adding a little more water if needed.

  • 4

    In a large bowl, combine the cooked pasta, roasted vegetables, and gently folded in chickpeas. Pour the cashew cream sauce over the mixture and toss to coat evenly.

  • 5

    Taste and adjust seasoning as desired, then serve immediately. Enjoy your nutritious, creamy cashew pasta meal!

Creamy Cashew Pasta with Roasted Vegetables

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

Creamy Cashew Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Pasta with Roasted Vegetables

Savor this vibrant, plant-powered pasta dish featuring a silky, homemade cashew cream sauce tossed with roasted bell peppers, zucchini, and cherry tomatoes, all beautifully complemented by a hint of nutritional yeast for a cheesy depth. Perfectly balanced in flavor and texture, this dish delivers a nourishing and satisfying meal that's both hearty and wholesome.

NUTRITION

572kcal
Protein
32.2g
Fat
23.6g
Carbs
67.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked chickpea pasta

0.25 cup raw cashews

3 Tbsp nutritional yeast

0.5 tsp extra virgin olive oil

0.5 cup chopped red bell pepper

0.5 cup chopped zucchini

0.5 cup cherry tomatoes

0.25 cup cooked chickpeas

0.5 cup water

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. On a lined baking sheet, toss the chopped red bell pepper, zucchini, and cherry tomatoes with a pinch of salt, pepper, and a drizzle of olive oil. Roast for 15-20 minutes until tender and slightly charred.

  • 2

    While the vegetables are roasting, cook the chickpea pasta according to package instructions. Once cooked, drain and set aside.

  • 3

    For the cashew cream sauce, blend the raw cashews with water, nutritional yeast, salt, and pepper until smooth and creamy. Adjust the thickness by adding a little more water if needed.

  • 4

    In a large bowl, combine the cooked pasta, roasted vegetables, and gently folded in chickpeas. Pour the cashew cream sauce over the mixture and toss to coat evenly.

  • 5

    Taste and adjust seasoning as desired, then serve immediately. Enjoy your nutritious, creamy cashew pasta meal!