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

Enjoy a vibrant, plant-powered meal featuring whole wheat pasta tossed in a rich and creamy cashew alfredo sauce, complemented by perfectly roasted broccoli and hearty cubes of extra-firm tofu. This dish delivers balanced flavors with nutty undertones, zesty lemon highlights, and a satisfying texture perfect for a nourishing dinner.

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NUTRITION

560kcal
Protein
31.7g
Fat
22.6g
Carbs
66g

SERVINGS

1 serving

INGREDIENTS

3 oz Whole Wheat Pasta

1 cup Broccoli

1/4 cup Raw Cashews

2 Tbsp Nutritional Yeast

3 oz Extra-Firm Tofu

1 clove Garlic

1 Tbsp Lemon Juice

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the broccoli with olive oil, salt, and pepper, and spread evenly on a baking sheet. Roast for 15-20 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, cook the whole wheat pasta in a large pot of boiling water according to package instructions until al dente. Drain and set aside.

  • 3

    In a high-speed blender, combine raw cashews, nutritional yeast, garlic, lemon juice, a pinch of salt, and about 1/3 cup water. Blend until completely smooth and creamy, adjusting the water quantity as needed for desired consistency.

  • 4

    Cut the extra-firm tofu into 1/2-inch cubes. In a non-stick skillet over medium heat, lightly sauté the tofu for 3-4 minutes until beginning to brown on all sides.

  • 5

    In a large bowl, toss the cooked pasta with the cashew alfredo sauce, gently stirring in the roasted broccoli and sautéed tofu. Warm through if necessary.

  • 6

    Season with additional salt and pepper to taste, and serve immediately.

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

Enjoy a vibrant, plant-powered meal featuring whole wheat pasta tossed in a rich and creamy cashew alfredo sauce, complemented by perfectly roasted broccoli and hearty cubes of extra-firm tofu. This dish delivers balanced flavors with nutty undertones, zesty lemon highlights, and a satisfying texture perfect for a nourishing dinner.

NUTRITION

560kcal
Protein
31.7g
Fat
22.6g
Carbs
66g

SERVINGS

1 serving

INGREDIENTS

3 oz Whole Wheat Pasta

1 cup Broccoli

1/4 cup Raw Cashews

2 Tbsp Nutritional Yeast

3 oz Extra-Firm Tofu

1 clove Garlic

1 Tbsp Lemon Juice

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the broccoli with olive oil, salt, and pepper, and spread evenly on a baking sheet. Roast for 15-20 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, cook the whole wheat pasta in a large pot of boiling water according to package instructions until al dente. Drain and set aside.

  • 3

    In a high-speed blender, combine raw cashews, nutritional yeast, garlic, lemon juice, a pinch of salt, and about 1/3 cup water. Blend until completely smooth and creamy, adjusting the water quantity as needed for desired consistency.

  • 4

    Cut the extra-firm tofu into 1/2-inch cubes. In a non-stick skillet over medium heat, lightly sauté the tofu for 3-4 minutes until beginning to brown on all sides.

  • 5

    In a large bowl, toss the cooked pasta with the cashew alfredo sauce, gently stirring in the roasted broccoli and sautéed tofu. Warm through if necessary.

  • 6

    Season with additional salt and pepper to taste, and serve immediately.