Creamy Cashew Alfredo Whole Wheat 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 Whole Wheat Pasta with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Whole Wheat Pasta with Roasted Broccoli

Enjoy a vibrant plate of whole wheat pasta enveloped in a luxurious, creamy cashew alfredo sauce paired with perfectly roasted broccoli and hearty lentils. This dish blends nutty, savory notes with a zesty hint of garlic and nutritional yeast for a satisfying meal that feels indulgent yet wholesome.

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NUTRITION

621kcal
Protein
31.3g
Fat
23.6g
Carbs
79.3g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1/4 cup Raw Cashews

1 cup Broccoli

1/2 cup Cooked Lentils

2 tbsp Nutritional Yeast

1 clove Garlic

1 tsp Olive Oil

1/2 cup Water

Salt and Pepper to taste

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the broccoli with olive oil, salt, and pepper. Spread on a baking tray and roast in the oven for 15-20 minutes until tender and slightly browned.

  • 3

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

  • 4

    In a high-speed blender, combine the raw cashews, nutritional yeast, garlic, water, lemon juice, salt, and pepper. Blend until smooth and creamy, adding a little more water if necessary to reach a saucy consistency.

  • 5

    In a large bowl, combine the cooked pasta, roasted broccoli, and cooked lentils. Pour the cashew alfredo sauce over and toss gently to coat evenly.

  • 6

    Adjust seasoning with extra salt, pepper or lemon juice as desired before serving.

Creamy Cashew Alfredo Whole Wheat 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 Whole Wheat Pasta with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Alfredo Whole Wheat Pasta with Roasted Broccoli

Enjoy a vibrant plate of whole wheat pasta enveloped in a luxurious, creamy cashew alfredo sauce paired with perfectly roasted broccoli and hearty lentils. This dish blends nutty, savory notes with a zesty hint of garlic and nutritional yeast for a satisfying meal that feels indulgent yet wholesome.

NUTRITION

621kcal
Protein
31.3g
Fat
23.6g
Carbs
79.3g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1/4 cup Raw Cashews

1 cup Broccoli

1/2 cup Cooked Lentils

2 tbsp Nutritional Yeast

1 clove Garlic

1 tsp Olive Oil

1/2 cup Water

Salt and Pepper to taste

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the broccoli with olive oil, salt, and pepper. Spread on a baking tray and roast in the oven for 15-20 minutes until tender and slightly browned.

  • 3

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

  • 4

    In a high-speed blender, combine the raw cashews, nutritional yeast, garlic, water, lemon juice, salt, and pepper. Blend until smooth and creamy, adding a little more water if necessary to reach a saucy consistency.

  • 5

    In a large bowl, combine the cooked pasta, roasted broccoli, and cooked lentils. Pour the cashew alfredo sauce over and toss gently to coat evenly.

  • 6

    Adjust seasoning with extra salt, pepper or lemon juice as desired before serving.