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 a luxurious plate of creamy pasta, featuring tender whole wheat noodles twirled with earthy mushrooms, fresh spinach, and succulent grilled chicken, all enveloped in a light, tangy cottage cheese sauce and elevated by a hint of aromatic truffle oil.

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NUTRITION

456kcal
Protein
41.8g
Fat
11.1g
Carbs
47.8g

SERVINGS

1 serving

INGREDIENTS

2 ounces whole wheat pasta

1 cup sliced button mushrooms

1/2 cup low-fat cottage cheese

1 teaspoon olive oil

1/2 teaspoon truffle oil

1 clove garlic

1 cup baby spinach

1 tablespoon grated Parmesan cheese

2 ounces grilled chicken breast

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PREPARATION

  • 1

    Cook the whole wheat pasta in boiling water according to package directions until al dente, then drain and set aside.

  • 2

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

  • 3

    Add the sliced mushrooms to the pan and cook until they begin to soften and release their moisture, about 4-5 minutes.

  • 4

    Stir in the baby spinach and cook until just wilted.

  • 5

    Reduce the heat and mix in the low-fat cottage cheese to create a creamy sauce, then drizzle in the truffle oil for an aromatic finish.

  • 6

    Fold in the cooked pasta and gently toss to evenly coat all ingredients with the sauce.

  • 7

    Top the dish with sliced grilled chicken breast and sprinkle with grated Parmesan cheese.

  • 8

    Serve immediately and enjoy your protein-packed, flavorful meal.

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 a luxurious plate of creamy pasta, featuring tender whole wheat noodles twirled with earthy mushrooms, fresh spinach, and succulent grilled chicken, all enveloped in a light, tangy cottage cheese sauce and elevated by a hint of aromatic truffle oil.

NUTRITION

456kcal
Protein
41.8g
Fat
11.1g
Carbs
47.8g

SERVINGS

1 serving

INGREDIENTS

2 ounces whole wheat pasta

1 cup sliced button mushrooms

1/2 cup low-fat cottage cheese

1 teaspoon olive oil

1/2 teaspoon truffle oil

1 clove garlic

1 cup baby spinach

1 tablespoon grated Parmesan cheese

2 ounces grilled chicken breast

PREPARATION

  • 1

    Cook the whole wheat pasta in boiling water according to package directions until al dente, then drain and set aside.

  • 2

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

  • 3

    Add the sliced mushrooms to the pan and cook until they begin to soften and release their moisture, about 4-5 minutes.

  • 4

    Stir in the baby spinach and cook until just wilted.

  • 5

    Reduce the heat and mix in the low-fat cottage cheese to create a creamy sauce, then drizzle in the truffle oil for an aromatic finish.

  • 6

    Fold in the cooked pasta and gently toss to evenly coat all ingredients with the sauce.

  • 7

    Top the dish with sliced grilled chicken breast and sprinkle with grated Parmesan cheese.

  • 8

    Serve immediately and enjoy your protein-packed, flavorful meal.