YOUR SOLIN GENERATED RECIPE
Creamy Cashew Alfredo Pasta with Roasted Broccoli
Savor the creamy, dreamy texture of this dairy-free cashew alfredo pasta paired with perfectly roasted broccoli. A harmony of chickpea pasta, silken tofu blended into a luscious sauce with a hint of garlic and lemon, finished with a sprinkle of nutritional yeast and a touch of cashews for crunch. This meal is both satisfying and vibrant while keeping the balance of flavor and nutrition.
INGREDIENTS
2 ounces Chickpea Pasta
3 ounces Firm Tofu
1/8 cup Raw Cashews
2 tablespoons Nutritional Yeast
1 cup Broccoli
1 teaspoon Olive Oil
2 cloves Garlic
1.5 tablespoons Lemon Juice
PREPARATION
Preheat your oven to 425°F for roasting the broccoli.
Toss the broccoli florets with olive oil, a pinch of salt, and pepper, then spread on a baking sheet.
Roast the broccoli in the preheated oven for 15-20 minutes until tender and slightly crispy on the edges.
Meanwhile, cook the chickpea pasta according to package instructions until al dente. Drain and set aside.
In a blender, combine firm tofu, raw cashews, nutritional yeast, minced garlic, lemon juice, a pinch of salt, and water (start with 1/4 cup and adjust for desired creaminess). Blend until smooth and creamy.
Heat a pan over medium-low heat and gently warm the tofu-cashew sauce for 2-3 minutes, stirring occasionally. Avoid boiling to maintain its creamy texture.
Combine the cooked pasta, warmed sauce, and roasted broccoli in a large bowl. Toss to coat evenly.
Taste and adjust seasonings with additional salt, pepper, or lemon juice if needed, then serve immediately.