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 this luscious protein-packed pasta dish where earthy mushrooms meet a creamy tangy sauce enriched with nonfat Greek yogurt and a sophisticated hint of truffle oil. Perfectly balancing texture and flavor, it’s an indulgent yet healthful meal for any time of the day.

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NUTRITION

409kcal
Protein
33.2g
Fat
14.7g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

2 ounces Chickpea Pasta (dry)

1 cup chopped White Mushrooms

1 teaspoon Extra Virgin Olive Oil

3/4 cup Nonfat Greek Yogurt

1 tablespoon Grated Parmesan Cheese

1 clove Garlic

1 teaspoon Truffle Oil

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PREPARATION

  • 1

    Cook the chickpea pasta in a large pot of boiling water according to package directions until al dente. Drain and set aside.

  • 2

    While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant.

  • 3

    Add the chopped mushrooms to the skillet and cook until they release their juices and become tender, about 5-7 minutes.

  • 4

    Reduce the heat and stir in the nonfat Greek yogurt, allowing it to warm through and combine with the mushrooms to form a creamy sauce.

  • 5

    Toss the cooked pasta into the skillet, mixing well to ensure it is evenly coated with the creamy mushroom sauce.

  • 6

    Finish the dish by drizzling truffle oil over the pasta and sprinkling with grated Parmesan cheese. 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 this luscious protein-packed pasta dish where earthy mushrooms meet a creamy tangy sauce enriched with nonfat Greek yogurt and a sophisticated hint of truffle oil. Perfectly balancing texture and flavor, it’s an indulgent yet healthful meal for any time of the day.

NUTRITION

409kcal
Protein
33.2g
Fat
14.7g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

2 ounces Chickpea Pasta (dry)

1 cup chopped White Mushrooms

1 teaspoon Extra Virgin Olive Oil

3/4 cup Nonfat Greek Yogurt

1 tablespoon Grated Parmesan Cheese

1 clove Garlic

1 teaspoon Truffle Oil

PREPARATION

  • 1

    Cook the chickpea pasta in a large pot of boiling water according to package directions until al dente. Drain and set aside.

  • 2

    While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant.

  • 3

    Add the chopped mushrooms to the skillet and cook until they release their juices and become tender, about 5-7 minutes.

  • 4

    Reduce the heat and stir in the nonfat Greek yogurt, allowing it to warm through and combine with the mushrooms to form a creamy sauce.

  • 5

    Toss the cooked pasta into the skillet, mixing well to ensure it is evenly coated with the creamy mushroom sauce.

  • 6

    Finish the dish by drizzling truffle oil over the pasta and sprinkling with grated Parmesan cheese. Serve immediately.