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

Savor a luxurious, creamy pasta dish where tender chickpea pasta meets a silky cashew alfredo sauce. Roasted broccoli, white beans, and a hint of silken tofu create a satisfying texture and a burst of savory goodness, accented with garlic and a squeeze of lemon for bright, aromatic depth.

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NUTRITION

549kcal
Protein
31.8g
Fat
23.3g
Carbs
64g

SERVINGS

1 serving

INGREDIENTS

1 cup chickpea pasta (cooked)

1/4 cup raw cashews

1 cup broccoli florets

1/2 cup cannellini beans

50 grams silken tofu

1 garlic clove

1 tbsp lemon juice

1 tsp olive oil

Salt and black pepper to taste

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PREPARATION

  • 1

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

  • 2

    While the broccoli roasts, cook the chickpea pasta according to package directions. Drain and set aside.

  • 3

    In a blender, combine the raw cashews, silken tofu, garlic clove, lemon juice, a pinch of salt and pepper, and 1/4 cup water. Blend until smooth and creamy, adjusting the water as needed for desired sauce consistency.

  • 4

    In a large bowl, toss the warm pasta with the cashew alfredo sauce until evenly coated. Gently fold in the roasted broccoli and cannellini beans.

  • 5

    Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired. Serve immediately for a comforting, protein-packed meal.

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

Savor a luxurious, creamy pasta dish where tender chickpea pasta meets a silky cashew alfredo sauce. Roasted broccoli, white beans, and a hint of silken tofu create a satisfying texture and a burst of savory goodness, accented with garlic and a squeeze of lemon for bright, aromatic depth.

NUTRITION

549kcal
Protein
31.8g
Fat
23.3g
Carbs
64g

SERVINGS

1 serving

INGREDIENTS

1 cup chickpea pasta (cooked)

1/4 cup raw cashews

1 cup broccoli florets

1/2 cup cannellini beans

50 grams silken tofu

1 garlic clove

1 tbsp lemon juice

1 tsp olive oil

Salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

    While the broccoli roasts, cook the chickpea pasta according to package directions. Drain and set aside.

  • 3

    In a blender, combine the raw cashews, silken tofu, garlic clove, lemon juice, a pinch of salt and pepper, and 1/4 cup water. Blend until smooth and creamy, adjusting the water as needed for desired sauce consistency.

  • 4

    In a large bowl, toss the warm pasta with the cashew alfredo sauce until evenly coated. Gently fold in the roasted broccoli and cannellini beans.

  • 5

    Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired. Serve immediately for a comforting, protein-packed meal.