Creamy Truffle Mushroom Chickpea Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Truffle Mushroom Chickpea Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Chickpea Pasta

Enjoy the luxurious flavors of earthy mushrooms and the aromatic hint of truffle oil, perfectly blended into a creamy chickpea pasta dish. Light yet satisfying, this recipe offers a delightful balance of textures and flavors, making it a comforting meal for any time of day.

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NUTRITION

521kcal
Protein
33.1g
Fat
13.1g
Carbs
66.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta

1/2 cup Chickpeas (canned, drained)

1 cup sliced White Mushrooms

1/2 cup Low-Fat Greek Yogurt

1 cup fresh Spinach

1 tsp Truffle Oil

1 tsp Olive Oil

1 Garlic Clove

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PREPARATION

  • 1

    Bring a pot of water to a boil and cook the chickpea pasta according to package instructions until al dente. Drain and set aside.

  • 2

    In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the sliced mushrooms to the skillet and cook until they soften and begin to brown, approximately 4-5 minutes.

  • 4

    Stir in the chickpeas and fresh spinach, allowing the spinach to wilt slightly, about 2 minutes.

  • 5

    Lower the heat and mix in the low-fat Greek yogurt to create a creamy base. Drizzle in the truffle oil for an aromatic finish and gently stir to combine all ingredients.

  • 6

    Toss the cooked chickpea pasta into the skillet, ensuring it is evenly coated with the creamy mushroom sauce.

  • 7

    Season with salt and pepper to taste, and serve warm, enjoying the luxuriant flavors and velvety texture of your dish.

Creamy Truffle Mushroom Chickpea Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Truffle Mushroom Chickpea Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Chickpea Pasta

Enjoy the luxurious flavors of earthy mushrooms and the aromatic hint of truffle oil, perfectly blended into a creamy chickpea pasta dish. Light yet satisfying, this recipe offers a delightful balance of textures and flavors, making it a comforting meal for any time of day.

NUTRITION

521kcal
Protein
33.1g
Fat
13.1g
Carbs
66.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta

1/2 cup Chickpeas (canned, drained)

1 cup sliced White Mushrooms

1/2 cup Low-Fat Greek Yogurt

1 cup fresh Spinach

1 tsp Truffle Oil

1 tsp Olive Oil

1 Garlic Clove

PREPARATION

  • 1

    Bring a pot of water to a boil and cook the chickpea pasta according to package instructions until al dente. Drain and set aside.

  • 2

    In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the sliced mushrooms to the skillet and cook until they soften and begin to brown, approximately 4-5 minutes.

  • 4

    Stir in the chickpeas and fresh spinach, allowing the spinach to wilt slightly, about 2 minutes.

  • 5

    Lower the heat and mix in the low-fat Greek yogurt to create a creamy base. Drizzle in the truffle oil for an aromatic finish and gently stir to combine all ingredients.

  • 6

    Toss the cooked chickpea pasta into the skillet, ensuring it is evenly coated with the creamy mushroom sauce.

  • 7

    Season with salt and pepper to taste, and serve warm, enjoying the luxuriant flavors and velvety texture of your dish.