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 the rich, earthy tones of sautéed mushrooms and vibrant spinach tossed with protein-packed chickpea pasta. This creamy sauce, elevated by a hint of truffle oil and light nonfat Greek yogurt, creates a luxurious, yet wholesome meal that melds indulgence with nutrition.

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NUTRITION

426kcal
Protein
37.3g
Fat
13.3g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta

1 cup sliced Mushrooms

1 cup Fresh Spinach

1 cup Nonfat Greek Yogurt

1 tsp Truffle Oil

1 tsp Olive Oil

1 clove Garlic, minced

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

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

  • 3

    Add the sliced mushrooms to the skillet and cook until they begin to soften and release their moisture, about 3-4 minutes.

  • 4

    Stir in the fresh spinach and cook until just wilted, about 1-2 minutes. Season with a pinch of salt and pepper.

  • 5

    Reduce the heat to low and add the nonfat Greek yogurt, stirring to combine and create a creamy sauce.

  • 6

    Drizzle in the truffle oil and mix well. Adjust seasoning as needed.

  • 7

    Fold in the cooked pasta, ensuring it is well coated with the creamy mushroom sauce.

  • 8

    Serve immediately, enjoying a balanced, protein-rich pasta dish with an elegant truffle finish.

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 the rich, earthy tones of sautéed mushrooms and vibrant spinach tossed with protein-packed chickpea pasta. This creamy sauce, elevated by a hint of truffle oil and light nonfat Greek yogurt, creates a luxurious, yet wholesome meal that melds indulgence with nutrition.

NUTRITION

426kcal
Protein
37.3g
Fat
13.3g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta

1 cup sliced Mushrooms

1 cup Fresh Spinach

1 cup Nonfat Greek Yogurt

1 tsp Truffle Oil

1 tsp Olive Oil

1 clove Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the sliced mushrooms to the skillet and cook until they begin to soften and release their moisture, about 3-4 minutes.

  • 4

    Stir in the fresh spinach and cook until just wilted, about 1-2 minutes. Season with a pinch of salt and pepper.

  • 5

    Reduce the heat to low and add the nonfat Greek yogurt, stirring to combine and create a creamy sauce.

  • 6

    Drizzle in the truffle oil and mix well. Adjust seasoning as needed.

  • 7

    Fold in the cooked pasta, ensuring it is well coated with the creamy mushroom sauce.

  • 8

    Serve immediately, enjoying a balanced, protein-rich pasta dish with an elegant truffle finish.