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

A luxurious yet wholesome pasta dish featuring protein-packed chickpea pasta combined with savory cremini mushrooms, edamame, and tempeh, all enveloped in a silky, tangy Greek yogurt sauce with a hint of indulgent truffle oil. Perfect for a balanced meal any time of day.

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NUTRITION

580kcal
Protein
42.2g
Fat
20.2g
Carbs
62.3g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta (56g)

1 cup sliced Cremini Mushrooms (70g)

0.5 cup shelled Edamame (78g)

0.5 cup Low-Fat Greek Yogurt (125g)

50g Tempeh

1 tsp Olive Oil (5g)

1 tsp Truffle Oil (5g)

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Cook the chickpea pasta according to package instructions until al dente. Drain and set aside.

  • 2

    Heat the olive oil in a large pan over medium heat. Add the minced garlic and sauté until aromatic.

  • 3

    Add sliced cremini mushrooms to the pan and sauté until they begin to brown, about 4-5 minutes.

  • 4

    Cube the tempeh and add to the pan along with the shelled edamame. Cook for another 3-4 minutes until heated through.

  • 5

    Reduce the heat to low and stir in the low-fat Greek yogurt, mixing thoroughly to create a creamy base. Season with salt and pepper.

  • 6

    Drizzle the truffle oil over the mixture and gently toss in the cooked pasta until all ingredients are evenly combined.

  • 7

    Serve immediately while warm, garnished with a sprinkle of fresh herbs if desired.

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

A luxurious yet wholesome pasta dish featuring protein-packed chickpea pasta combined with savory cremini mushrooms, edamame, and tempeh, all enveloped in a silky, tangy Greek yogurt sauce with a hint of indulgent truffle oil. Perfect for a balanced meal any time of day.

NUTRITION

580kcal
Protein
42.2g
Fat
20.2g
Carbs
62.3g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta (56g)

1 cup sliced Cremini Mushrooms (70g)

0.5 cup shelled Edamame (78g)

0.5 cup Low-Fat Greek Yogurt (125g)

50g Tempeh

1 tsp Olive Oil (5g)

1 tsp Truffle Oil (5g)

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Cook the chickpea pasta according to package instructions until al dente. Drain and set aside.

  • 2

    Heat the olive oil in a large pan over medium heat. Add the minced garlic and sauté until aromatic.

  • 3

    Add sliced cremini mushrooms to the pan and sauté until they begin to brown, about 4-5 minutes.

  • 4

    Cube the tempeh and add to the pan along with the shelled edamame. Cook for another 3-4 minutes until heated through.

  • 5

    Reduce the heat to low and stir in the low-fat Greek yogurt, mixing thoroughly to create a creamy base. Season with salt and pepper.

  • 6

    Drizzle the truffle oil over the mixture and gently toss in the cooked pasta until all ingredients are evenly combined.

  • 7

    Serve immediately while warm, garnished with a sprinkle of fresh herbs if desired.