YOUR SOLIN GENERATED RECIPE
Creamy Cashew Alfredo Whole Wheat Pasta with Fresh Spinach
Enjoy a velvety, dairy-free Cashew Alfredo pasta dish enlivened with fresh spinach and a hint of garlic and lemon. This wholesome meal marries the nuttiness of blended cashews with silken tofu for a creamy sauce over hearty whole wheat pasta, offering a delightful balance of textures and bright flavors perfect for a satisfying dinner.
INGREDIENTS
2 ounces Whole Wheat Pasta
1/4 cup Raw Cashews
1 cup Silken Tofu
2 cups Fresh Spinach
1 tablespoon Nutritional Yeast
1 clove Garlic
1 tablespoon Lemon Juice
1/2 cup Water
Salt & Pepper to taste
PREPARATION
Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
In a high-speed blender, combine the raw cashews, silken tofu, garlic, nutritional yeast, lemon juice, and water. Blend until completely smooth, creating a creamy sauce.
Season the sauce with salt and pepper to taste, and adjust thickness by adding a splash more water if needed.
In a large pan, lightly wilt the fresh spinach over medium heat for 1-2 minutes until just softened.
Add the cooked pasta to the pan with spinach, then pour in the cashew tofu sauce. Toss gently to evenly coat the pasta and spinach.
Heat through for another 2 minutes so the flavors meld, then serve warm.