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 gourmet, creamy pasta dish that infuses earthy mushrooms with a touch of luxurious truffle oil. This high-protein creation features chickpea pasta tossed in a velvety Greek yogurt sauce, enhanced with savory garlic, shallots, and a blast of nutritional yeast for an extra protein boost. A perfect choice for a balanced breakfast, lunch, or dinner that satisfies both your taste buds and nutritional goals.

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NUTRITION

399kcal
Protein
35.5g
Fat
8.8g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta (dry)

100 g White Mushrooms

1/2 cup Nonfat Greek Yogurt

2 Tbsp Nutritional Yeast

1 tsp Truffle Oil

2 Garlic cloves

1 medium Shallot

2 Tbsp Fresh Parsley

Salt & 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

    In a non-stick pan, heat a small amount of water or broth over medium heat. Add minced garlic and finely chopped shallot, sauté until fragrant and translucent.

  • 3

    Add sliced mushrooms to the pan and cook until they release moisture and begin to brown, about 5-7 minutes.

  • 4

    Lower the heat and stir in the nonfat Greek yogurt, allowing it to warm up and mix with the mushroom base. Add nutritional yeast and stir to create a creamy consistency.

  • 5

    Drizzle in the truffle oil, then season with salt and pepper to taste.

  • 6

    Toss the cooked pasta into the sauce gently until well coated.

  • 7

    Garnish with freshly chopped parsley 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

Enjoy a gourmet, creamy pasta dish that infuses earthy mushrooms with a touch of luxurious truffle oil. This high-protein creation features chickpea pasta tossed in a velvety Greek yogurt sauce, enhanced with savory garlic, shallots, and a blast of nutritional yeast for an extra protein boost. A perfect choice for a balanced breakfast, lunch, or dinner that satisfies both your taste buds and nutritional goals.

NUTRITION

399kcal
Protein
35.5g
Fat
8.8g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta (dry)

100 g White Mushrooms

1/2 cup Nonfat Greek Yogurt

2 Tbsp Nutritional Yeast

1 tsp Truffle Oil

2 Garlic cloves

1 medium Shallot

2 Tbsp Fresh Parsley

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a non-stick pan, heat a small amount of water or broth over medium heat. Add minced garlic and finely chopped shallot, sauté until fragrant and translucent.

  • 3

    Add sliced mushrooms to the pan and cook until they release moisture and begin to brown, about 5-7 minutes.

  • 4

    Lower the heat and stir in the nonfat Greek yogurt, allowing it to warm up and mix with the mushroom base. Add nutritional yeast and stir to create a creamy consistency.

  • 5

    Drizzle in the truffle oil, then season with salt and pepper to taste.

  • 6

    Toss the cooked pasta into the sauce gently until well coated.

  • 7

    Garnish with freshly chopped parsley and serve immediately.