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

Relish a luxurious bowl of chickpea pasta tossed with savory sautéed mushrooms, extra firm tofu, and a silky, tangy Greek yogurt sauce kissed with a hint of truffle oil. This dish marries earthy flavors and creamy textures to deliver a satisfying and protein-packed meal that's perfect any time of day.

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NUTRITION

552kcal
Protein
36.7g
Fat
13.2g
Carbs
78.2g

SERVINGS

1 serving

INGREDIENTS

100g Chickpea Pasta

100g Extra Firm Tofu

100g Cremini Mushrooms

60g Low-Fat Greek Yogurt

1 tsp Truffle Oil

2 cloves Garlic

1/4 small Onion

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    While the pasta cooks, press the tofu lightly with a paper towel to remove excess moisture. Cut the tofu into small cubes.

  • 3

    Dice the onion and mince the garlic. Clean and slice the cremini mushrooms.

  • 4

    In a non-stick skillet over medium heat, add the truffle oil and sauté the onions and garlic until fragrant, about 2 minutes.

  • 5

    Add the tofu cubes and mushrooms to the skillet. Sauté for 5-7 minutes until the mushrooms are tender and the tofu begins to brown slightly.

  • 6

    Lower the heat and stir in the Greek yogurt to create a creamy sauce, mixing well to coat the tofu and mushrooms. Season with salt and pepper to taste.

  • 7

    Toss the cooked pasta into the skillet, ensuring all ingredients are evenly combined and heated through.

  • 8

    Serve immediately, enjoying the rich, earthy flavors and creamy texture of the dish.

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

Relish a luxurious bowl of chickpea pasta tossed with savory sautéed mushrooms, extra firm tofu, and a silky, tangy Greek yogurt sauce kissed with a hint of truffle oil. This dish marries earthy flavors and creamy textures to deliver a satisfying and protein-packed meal that's perfect any time of day.

NUTRITION

552kcal
Protein
36.7g
Fat
13.2g
Carbs
78.2g

SERVINGS

1 serving

INGREDIENTS

100g Chickpea Pasta

100g Extra Firm Tofu

100g Cremini Mushrooms

60g Low-Fat Greek Yogurt

1 tsp Truffle Oil

2 cloves Garlic

1/4 small Onion

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    While the pasta cooks, press the tofu lightly with a paper towel to remove excess moisture. Cut the tofu into small cubes.

  • 3

    Dice the onion and mince the garlic. Clean and slice the cremini mushrooms.

  • 4

    In a non-stick skillet over medium heat, add the truffle oil and sauté the onions and garlic until fragrant, about 2 minutes.

  • 5

    Add the tofu cubes and mushrooms to the skillet. Sauté for 5-7 minutes until the mushrooms are tender and the tofu begins to brown slightly.

  • 6

    Lower the heat and stir in the Greek yogurt to create a creamy sauce, mixing well to coat the tofu and mushrooms. Season with salt and pepper to taste.

  • 7

    Toss the cooked pasta into the skillet, ensuring all ingredients are evenly combined and heated through.

  • 8

    Serve immediately, enjoying the rich, earthy flavors and creamy texture of the dish.