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

Enjoy a luxurious yet wholesome meal featuring protein-rich chickpea pasta tossed with tender, sautéed mushrooms in a creamy, tangy Greek yogurt sauce enhanced by a drizzle of aromatic truffle oil and a sprinkle of Parmesan. This dish delivers a satisfying depth of flavor and a silky texture perfect for any meal time.

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NUTRITION

384kcal
Protein
31.9g
Fat
10.7g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta

1 cup White Button Mushrooms (sliced)

1/2 cup Nonfat Greek Yogurt

1 clove Garlic

1 tsp Truffle Oil

0.5 oz Grated Parmesan Cheese

Salt and Pepper to taste

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PREPARATION

  • 1

    Cook the chickpea pasta in a pot of boiling, salted water according to package instructions until al dente. Drain and set aside, reserving a small splash of pasta water.

  • 2

    While the pasta cooks, heat a non-stick skillet over medium heat. Add a drizzle of olive oil (or cooking spray, if preferred) and sauté the sliced mushrooms with the minced garlic until the mushrooms are tender and lightly browned.

  • 3

    Lower the heat and stir in the nonfat Greek yogurt, allowing it to warm through without boiling. If the sauce seems thick, add a little reserved pasta water to achieve a creamy consistency.

  • 4

    Drizzle in the truffle oil and season with salt and pepper. Stir in the cooked pasta until well coated with the creamy mushroom sauce.

  • 5

    Plate the pasta and finish with a sprinkle of grated Parmesan cheese for added richness and flavor. 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

Enjoy a luxurious yet wholesome meal featuring protein-rich chickpea pasta tossed with tender, sautéed mushrooms in a creamy, tangy Greek yogurt sauce enhanced by a drizzle of aromatic truffle oil and a sprinkle of Parmesan. This dish delivers a satisfying depth of flavor and a silky texture perfect for any meal time.

NUTRITION

384kcal
Protein
31.9g
Fat
10.7g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta

1 cup White Button Mushrooms (sliced)

1/2 cup Nonfat Greek Yogurt

1 clove Garlic

1 tsp Truffle Oil

0.5 oz Grated Parmesan Cheese

Salt and Pepper to taste

PREPARATION

  • 1

    Cook the chickpea pasta in a pot of boiling, salted water according to package instructions until al dente. Drain and set aside, reserving a small splash of pasta water.

  • 2

    While the pasta cooks, heat a non-stick skillet over medium heat. Add a drizzle of olive oil (or cooking spray, if preferred) and sauté the sliced mushrooms with the minced garlic until the mushrooms are tender and lightly browned.

  • 3

    Lower the heat and stir in the nonfat Greek yogurt, allowing it to warm through without boiling. If the sauce seems thick, add a little reserved pasta water to achieve a creamy consistency.

  • 4

    Drizzle in the truffle oil and season with salt and pepper. Stir in the cooked pasta until well coated with the creamy mushroom sauce.

  • 5

    Plate the pasta and finish with a sprinkle of grated Parmesan cheese for added richness and flavor. Serve immediately.