Healthy Creamy Cashew Alfredo Pasta with Roasted Vegetables

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

Healthy Creamy Cashew Alfredo Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Cashew Alfredo Pasta with Roasted Vegetables

Enjoy a vibrant twist on traditional Alfredo as silky whole wheat pasta is tossed in a creamy, light cashew-tofu sauce and crowned with a medley of oven-roasted vegetables and protein-rich edamame. This dish boasts a satisfying balance of hearty and healthy, perfect for a nourishing lunch or dinner.

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NUTRITION

552kcal
Protein
32.9g
Fat
18.6g
Carbs
70.6g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Spaghetti (56g)

50g Silken Tofu

1 tbsp Raw Cashews (9g)

1/4 cup Unsweetened Almond Milk (61g)

1/2 cup Mixed Roasted Vegetables (75g)

1 cup Shelled Edamame (155g)

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PREPARATION

  • 1

    Preheat your oven to 425°F to roast the vegetables.

  • 2

    Prepare a baking sheet lined with parchment paper and toss your choice of chopped vegetables (such as broccoli, red bell pepper, and zucchini) with a drizzle of olive oil, salt, and pepper. Roast for about 20 minutes until tender and slightly caramelized.

  • 3

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

  • 4

    In a blender, combine the silken tofu, raw cashews, and unsweetened almond milk. Blend until smooth and creamy, adjusting seasoning with salt and pepper if needed.

  • 5

    In a large bowl, toss the cooked pasta with the creamy tofu-cashew sauce, ensuring even coating.

  • 6

    Gently fold in the roasted vegetables and the shelled edamame.

  • 7

    Serve warm and enjoy your creamy, nutritious pasta dish.

Healthy Creamy Cashew Alfredo Pasta with Roasted Vegetables

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

Healthy Creamy Cashew Alfredo Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Cashew Alfredo Pasta with Roasted Vegetables

Enjoy a vibrant twist on traditional Alfredo as silky whole wheat pasta is tossed in a creamy, light cashew-tofu sauce and crowned with a medley of oven-roasted vegetables and protein-rich edamame. This dish boasts a satisfying balance of hearty and healthy, perfect for a nourishing lunch or dinner.

NUTRITION

552kcal
Protein
32.9g
Fat
18.6g
Carbs
70.6g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Spaghetti (56g)

50g Silken Tofu

1 tbsp Raw Cashews (9g)

1/4 cup Unsweetened Almond Milk (61g)

1/2 cup Mixed Roasted Vegetables (75g)

1 cup Shelled Edamame (155g)

PREPARATION

  • 1

    Preheat your oven to 425°F to roast the vegetables.

  • 2

    Prepare a baking sheet lined with parchment paper and toss your choice of chopped vegetables (such as broccoli, red bell pepper, and zucchini) with a drizzle of olive oil, salt, and pepper. Roast for about 20 minutes until tender and slightly caramelized.

  • 3

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

  • 4

    In a blender, combine the silken tofu, raw cashews, and unsweetened almond milk. Blend until smooth and creamy, adjusting seasoning with salt and pepper if needed.

  • 5

    In a large bowl, toss the cooked pasta with the creamy tofu-cashew sauce, ensuring even coating.

  • 6

    Gently fold in the roasted vegetables and the shelled edamame.

  • 7

    Serve warm and enjoy your creamy, nutritious pasta dish.