Creamy Truffle Mushroom Protein Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Truffle Mushroom Protein Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Protein Pasta

Savor the harmonious blend of earthy mushrooms and a light, creamy sauce enriched with nonfat Greek yogurt and hearty lentils. A drizzle of luxurious truffle oil elevates this dish, turning a classic pasta into a protein-packed delight that's perfect for breakfast, lunch, or dinner.

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NUTRITION

486kcal
Protein
32.6g
Fat
5.9g
Carbs
75.7g

SERVINGS

1 serving

INGREDIENTS

2 oz whole wheat pasta

150 g white mushrooms

1/2 cup nonfat Greek yogurt

1/2 cup cooked lentils

1 tsp truffle oil

1 clove garlic

1/4 medium onion

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PREPARATION

  • 1

    Cook the whole wheat pasta in boiling water according to package instructions until al dente, then drain.

  • 2

    While the pasta cooks, finely chop the garlic and quarter the onion.

  • 3

    In a large skillet, lightly sauté the garlic and onion in a small splash of water or a tiny amount of oil over medium heat until softened and fragrant.

  • 4

    Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown.

  • 5

    Stir in the cooked lentils, mixing well with the mushrooms and aromatics.

  • 6

    Reduce the heat to low; gently fold in the nonfat Greek yogurt to create a creamy sauce. Adjust seasoning with salt and pepper to taste.

  • 7

    Add the drained pasta to the skillet and toss until well combined with the creamy mushroom and lentil sauce.

  • 8

    Drizzle the truffle oil over the finished dish, stir gently, and serve immediately.

Creamy Truffle Mushroom Protein Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Truffle Mushroom Protein Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Protein Pasta

Savor the harmonious blend of earthy mushrooms and a light, creamy sauce enriched with nonfat Greek yogurt and hearty lentils. A drizzle of luxurious truffle oil elevates this dish, turning a classic pasta into a protein-packed delight that's perfect for breakfast, lunch, or dinner.

NUTRITION

486kcal
Protein
32.6g
Fat
5.9g
Carbs
75.7g

SERVINGS

1 serving

INGREDIENTS

2 oz whole wheat pasta

150 g white mushrooms

1/2 cup nonfat Greek yogurt

1/2 cup cooked lentils

1 tsp truffle oil

1 clove garlic

1/4 medium onion

PREPARATION

  • 1

    Cook the whole wheat pasta in boiling water according to package instructions until al dente, then drain.

  • 2

    While the pasta cooks, finely chop the garlic and quarter the onion.

  • 3

    In a large skillet, lightly sauté the garlic and onion in a small splash of water or a tiny amount of oil over medium heat until softened and fragrant.

  • 4

    Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown.

  • 5

    Stir in the cooked lentils, mixing well with the mushrooms and aromatics.

  • 6

    Reduce the heat to low; gently fold in the nonfat Greek yogurt to create a creamy sauce. Adjust seasoning with salt and pepper to taste.

  • 7

    Add the drained pasta to the skillet and toss until well combined with the creamy mushroom and lentil sauce.

  • 8

    Drizzle the truffle oil over the finished dish, stir gently, and serve immediately.