YOUR SOLIN GENERATED RECIPE
Creamy Cashew Alfredo Pasta with Roasted Broccoli
Enjoy a vibrant bowl of whole wheat pasta tossed in a silky cashew Alfredo sauce, brightened with a hint of garlic and lemon. Roasted broccoli and tender tofu add delightful texture and boost the protein content, making this dish a wholesome, comforting meal that's both indulgent and nutritious.
INGREDIENTS
2 ounces dry Whole Wheat Pasta
2 tablespoons Raw Cashews
1 cup Firm Tofu
1 cup Broccoli
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
1 clove Garlic
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F. Toss the broccoli with olive oil, salt, and pepper, and spread evenly on a baking sheet. Roast for about 15-20 minutes until tender and slightly crispy on the edges.
While the broccoli roasts, cook the whole wheat pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
For the cashew Alfredo sauce, soak the raw cashews in warm water for at least 20 minutes if not pre-soaked. Drain the cashews and add them to a blender along with lemon juice, garlic, a pinch of salt, and about 1/4 cup of water. Blend until completely smooth.
In a non-stick skillet over medium heat, crumble the firm tofu and lightly sauté for 3-4 minutes until just warmed; season lightly with salt and pepper.
Combine the pasta, tofu, and roasted broccoli in a large bowl. Pour the cashew sauce over the mixture and toss to coat evenly. Adjust seasoning with additional salt and pepper if needed.
Serve warm and enjoy your creamy, protein-packed Cashew Alfredo Pasta with Roasted Broccoli.