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 velvety, dairy-free alfredo pasta that pairs whole wheat noodles with a luscious cashew cream sauce, hearty cubes of firm tofu, and perfectly roasted broccoli. Accented with a savory sprinkle of nutritional yeast and a hint of garlic, this dish delivers a satisfying blend of textures and flavors while keeping your nutritional goals on track.

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NUTRITION

583kcal
Protein
33.0g
Fat
21.9g
Carbs
70g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

3 oz Firm Tofu

1/4 cup Cashews

1 cup Broccoli

2 Tbsp Nutritional Yeast

1/2 tsp Olive Oil

1 clove Garlic

1 Tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. On a baking sheet, toss the broccoli florets with olive oil, salt, and pepper. Roast in the oven for 15-20 minutes until tender and slightly crispy.

  • 2

    Meanwhile, cook the whole wheat pasta according to packet instructions until al dente. Drain and set aside.

  • 3

    In a high-speed blender, combine the soaked cashews, garlic, lemon juice, nutritional yeast, and a pinch of salt and pepper. Blend until smooth, adding a few tablespoons of water as needed to achieve a creamy, sauce-like consistency.

  • 4

    In a skillet over medium heat, cube the firm tofu and sauté until lightly golden on all sides.

  • 5

    Toss the cooked pasta with the tofu and cashew alfredo sauce until well combined.

  • 6

    Gently fold in the roasted broccoli and serve immediately, adjusting seasoning as desired.

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 velvety, dairy-free alfredo pasta that pairs whole wheat noodles with a luscious cashew cream sauce, hearty cubes of firm tofu, and perfectly roasted broccoli. Accented with a savory sprinkle of nutritional yeast and a hint of garlic, this dish delivers a satisfying blend of textures and flavors while keeping your nutritional goals on track.

NUTRITION

583kcal
Protein
33.0g
Fat
21.9g
Carbs
70g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

3 oz Firm Tofu

1/4 cup Cashews

1 cup Broccoli

2 Tbsp Nutritional Yeast

1/2 tsp Olive Oil

1 clove Garlic

1 Tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. On a baking sheet, toss the broccoli florets with olive oil, salt, and pepper. Roast in the oven for 15-20 minutes until tender and slightly crispy.

  • 2

    Meanwhile, cook the whole wheat pasta according to packet instructions until al dente. Drain and set aside.

  • 3

    In a high-speed blender, combine the soaked cashews, garlic, lemon juice, nutritional yeast, and a pinch of salt and pepper. Blend until smooth, adding a few tablespoons of water as needed to achieve a creamy, sauce-like consistency.

  • 4

    In a skillet over medium heat, cube the firm tofu and sauté until lightly golden on all sides.

  • 5

    Toss the cooked pasta with the tofu and cashew alfredo sauce until well combined.

  • 6

    Gently fold in the roasted broccoli and serve immediately, adjusting seasoning as desired.