YOUR SOLIN GENERATED RECIPE
Creamy Garlic-Truffle Mushroom Protein Pasta
Savor the earthy flavors of sautéed mushrooms, aromatic garlic, and a silky, protein-packed cream sauce enhanced with a hint of nutrient-rich nutritional yeast, all tossed with high-protein chickpea pasta and finished with a drizzle of luxurious truffle oil. This dish is a perfect balance of indulgence and nourishment, designed to delight your taste buds while keeping your macro goals in check.
INGREDIENTS
2 oz chickpea pasta (dry)
1 cup sliced button mushrooms
2 garlic cloves
150g silken tofu
50g additional silken tofu
2 tbsp nutritional yeast
1 cup fresh spinach
1 tsp olive oil
1 tsp truffle oil
Salt & Pepper to taste
PREPARATION
Bring a pot of salted water to a boil and cook the chickpea pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat olive oil in a skillet over medium heat. Add sliced mushrooms and sauté until they begin to soften, about 4-5 minutes. Add minced garlic and continue to cook for another 1-2 minutes until fragrant.
In a blender, combine the silken tofu, additional silken tofu, nutritional yeast, and a pinch of salt and pepper. Blend until smooth and creamy.
Return the sautéed mushrooms and garlic to the skillet, then pour in the tofu cream sauce. Allow it to warm through gently on low heat for 1-2 minutes, stirring occasionally.
Toss the drained pasta into the skillet with the creamy mushroom sauce. Add fresh spinach and stir until just wilted. Adjust seasoning with additional salt and pepper if needed.
Plate the pasta and finish with a drizzle of truffle oil on top. Serve immediately and enjoy the rich, savory flavors.