Creamy Cashew Alfredo Pasta with Garlicky Greens

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

Creamy Cashew Alfredo Pasta with Garlicky Greens

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Garlicky Greens

Enjoy a velvety cashew Alfredo pasta enhanced with a burst of garlicky greens and tender tofu. This dish features whole wheat pasta enveloped in a rich, nutty sauce blended with nutritional yeast and a hint of lemon, perfectly complemented by lightly sautéed spinach and tofu for added protein. It’s a wholesome, comforting meal that delivers balanced macros with a unique gourmet twist.

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NUTRITION

590kcal
Protein
31.3g
Fat
25.1g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1/4 cup Raw Cashews

3 tbsp Nutritional Yeast

100g Firm Tofu

1 cup Spinach

2 cloves Garlic

1 tbsp Lemon Juice

1/2 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    In a high-speed blender, combine the raw cashews, nutritional yeast, garlic (reserve one clove for later), lemon juice, and 1/4 cup of water. Blend until completely smooth and creamy, adding a bit more water if needed to achieve your desired consistency.

  • 3

    Meanwhile, dice the firm tofu and lightly sauté it in a nonstick pan over medium heat until it is golden on all sides. Remove and set aside.

  • 4

    In the same pan, add the olive oil and sauté the remaining garlic along with the spinach until the spinach wilts. This should take about 1-2 minutes.

  • 5

    Add the cooked tofu back into the pan with the greens and gently toss.

  • 6

    Mix the drained pasta into the pan, then pour over the cashew Alfredo sauce. Stir until all components are evenly coated.

  • 7

    Serve immediately, garnished with a sprinkle of nutritional yeast if desired.

Creamy Cashew Alfredo Pasta with Garlicky Greens

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

Creamy Cashew Alfredo Pasta with Garlicky Greens

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Garlicky Greens

Enjoy a velvety cashew Alfredo pasta enhanced with a burst of garlicky greens and tender tofu. This dish features whole wheat pasta enveloped in a rich, nutty sauce blended with nutritional yeast and a hint of lemon, perfectly complemented by lightly sautéed spinach and tofu for added protein. It’s a wholesome, comforting meal that delivers balanced macros with a unique gourmet twist.

NUTRITION

590kcal
Protein
31.3g
Fat
25.1g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1/4 cup Raw Cashews

3 tbsp Nutritional Yeast

100g Firm Tofu

1 cup Spinach

2 cloves Garlic

1 tbsp Lemon Juice

1/2 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    In a high-speed blender, combine the raw cashews, nutritional yeast, garlic (reserve one clove for later), lemon juice, and 1/4 cup of water. Blend until completely smooth and creamy, adding a bit more water if needed to achieve your desired consistency.

  • 3

    Meanwhile, dice the firm tofu and lightly sauté it in a nonstick pan over medium heat until it is golden on all sides. Remove and set aside.

  • 4

    In the same pan, add the olive oil and sauté the remaining garlic along with the spinach until the spinach wilts. This should take about 1-2 minutes.

  • 5

    Add the cooked tofu back into the pan with the greens and gently toss.

  • 6

    Mix the drained pasta into the pan, then pour over the cashew Alfredo sauce. Stir until all components are evenly coated.

  • 7

    Serve immediately, garnished with a sprinkle of nutritional yeast if desired.