Creamy Cashew Alfredo Pasta with Roasted Asparagus

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

Creamy Cashew Alfredo Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Roasted Asparagus

Enjoy this luscious, plant-powered pasta dish featuring whole wheat pasta enveloped in a velvety cashew alfredo sauce accented with nutritional yeast, perfectly paired with savory roasted asparagus and a protein boost from edamame. The blend of creamy textures with the tender-crisp bite of asparagus makes each forkful a satisfying and nourishing experience.

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NUTRITION

591kcal
Protein
32.2g
Fat
18g
Carbs
82g

SERVINGS

1 serving

INGREDIENTS

3 oz Whole Wheat Pasta

2 Tbsp Cashews

1.5 Tbsp Nutritional Yeast

1 cup Asparagus

1/2 cup Shelled Edamame

1 tsp Olive Oil

1 clove Garlic

1/2 cup Water

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the asparagus with olive oil, salt, and pepper, and arrange on a baking sheet.

  • 2

    Roast the asparagus in the oven for 10-12 minutes until tender and slightly charred.

  • 3

    Meanwhile, bring a pot of salted water to a boil. Add the whole wheat pasta and cook until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.

  • 4

    In a high-speed blender, combine the cashews, nutritional yeast, garlic, reserved pasta water (or fresh 1/2 cup water), salt, and pepper. Blend until completely smooth to form a creamy sauce.

  • 5

    In a large skillet over medium heat, warm the sauce gently. Stir in the drained pasta, roasted asparagus, and shelled edamame, mixing well so everything is evenly coated.

  • 6

    Adjust seasoning as needed, and serve warm.

Creamy Cashew Alfredo Pasta with Roasted Asparagus

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

Creamy Cashew Alfredo Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Pasta with Roasted Asparagus

Enjoy this luscious, plant-powered pasta dish featuring whole wheat pasta enveloped in a velvety cashew alfredo sauce accented with nutritional yeast, perfectly paired with savory roasted asparagus and a protein boost from edamame. The blend of creamy textures with the tender-crisp bite of asparagus makes each forkful a satisfying and nourishing experience.

NUTRITION

591kcal
Protein
32.2g
Fat
18g
Carbs
82g

SERVINGS

1 serving

INGREDIENTS

3 oz Whole Wheat Pasta

2 Tbsp Cashews

1.5 Tbsp Nutritional Yeast

1 cup Asparagus

1/2 cup Shelled Edamame

1 tsp Olive Oil

1 clove Garlic

1/2 cup Water

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the asparagus with olive oil, salt, and pepper, and arrange on a baking sheet.

  • 2

    Roast the asparagus in the oven for 10-12 minutes until tender and slightly charred.

  • 3

    Meanwhile, bring a pot of salted water to a boil. Add the whole wheat pasta and cook until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.

  • 4

    In a high-speed blender, combine the cashews, nutritional yeast, garlic, reserved pasta water (or fresh 1/2 cup water), salt, and pepper. Blend until completely smooth to form a creamy sauce.

  • 5

    In a large skillet over medium heat, warm the sauce gently. Stir in the drained pasta, roasted asparagus, and shelled edamame, mixing well so everything is evenly coated.

  • 6

    Adjust seasoning as needed, and serve warm.