YOUR SOLIN GENERATED RECIPE
Creamy Cashew Alfredo Pasta with Roasted Broccoli
Enjoy a velvety, wholesome pasta dish featuring protein-packed chickpea pasta tossed in a luscious, dairy-free cashew alfredo sauce with crisp roasted broccoli. Each bite is a balance of creaminess, nutty flavor, and a hint of tang from lemon, making it a satisfying meal for any time of day.
INGREDIENTS
75 grams dry Chickpea Pasta
100 grams Firm Tofu
2 tablespoons Raw Cashews
2 tablespoons Nutritional Yeast
1 cup chopped Broccoli
1 clove Garlic
1 tablespoon Lemon Juice
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F. Toss the chopped broccoli with a little salt, pepper, and a drizzle of olive oil (optional) and spread it on a baking sheet. Roast for about 15-20 minutes until the edges are crisp and the broccoli is tender.
Meanwhile, cook the chickpea pasta according to package instructions until al dente. Drain and set aside.
In a blender, combine the firm tofu, raw cashews, nutritional yeast, garlic, lemon juice, a pinch of salt and pepper, and about 1/4 cup water. Blend until smooth and creamy. If the sauce is too thick, add a bit more water to reach your desired consistency.
Mix the cooked pasta with the cashew alfredo sauce until well combined. Fold in the roasted broccoli.
Taste and adjust salt and pepper as needed. Serve warm and enjoy your creamy, nutritious pasta dish.