Creamy Cashew Alfredo 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 Pasta with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Roasted Broccoli

Enjoy a silky, dairy-free twist on classic Alfredo pasta, where tender whole wheat penne is enveloped in a velvety cashew-tofu sauce accented with nutritional yeast for a savory boost. Roasted broccoli crowns the dish, adding a delightful crunch and vibrant color to this comforting yet nourishing meal.

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NUTRITION

536kcal
Protein
28.8g
Fat
22.2g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1/8 cup Raw Cashews

150g Firm Tofu

2 tbsp Nutritional Yeast

1 cup Broccoli

2 cloves Garlic

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the broccoli florets with olive oil, salt, and pepper on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.

  • 2

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

  • 3

    In a blender, combine the cashews, firm tofu, nutritional yeast, garlic, lemon juice, a pinch of salt and pepper, and about 1/4 cup of water. Blend until smooth and creamy. Adjust consistency by adding more water if needed.

  • 4

    Pour the cashew-tofu sauce into a pan over medium heat, and warm gently while stirring for 2-3 minutes. Be careful not to boil vigorously.

  • 5

    Mix the cooked pasta with the warm sauce until evenly coated.

  • 6

    Plate the creamy pasta and top with the roasted broccoli. Adjust salt and pepper to taste and serve immediately.

Creamy Cashew Alfredo 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 Pasta with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Roasted Broccoli

Enjoy a silky, dairy-free twist on classic Alfredo pasta, where tender whole wheat penne is enveloped in a velvety cashew-tofu sauce accented with nutritional yeast for a savory boost. Roasted broccoli crowns the dish, adding a delightful crunch and vibrant color to this comforting yet nourishing meal.

NUTRITION

536kcal
Protein
28.8g
Fat
22.2g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1/8 cup Raw Cashews

150g Firm Tofu

2 tbsp Nutritional Yeast

1 cup Broccoli

2 cloves Garlic

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the broccoli florets with olive oil, salt, and pepper on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.

  • 2

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

  • 3

    In a blender, combine the cashews, firm tofu, nutritional yeast, garlic, lemon juice, a pinch of salt and pepper, and about 1/4 cup of water. Blend until smooth and creamy. Adjust consistency by adding more water if needed.

  • 4

    Pour the cashew-tofu sauce into a pan over medium heat, and warm gently while stirring for 2-3 minutes. Be careful not to boil vigorously.

  • 5

    Mix the cooked pasta with the warm sauce until evenly coated.

  • 6

    Plate the creamy pasta and top with the roasted broccoli. Adjust salt and pepper to taste and serve immediately.