Creamy Garlic-Truffle Mushroom Protein Pasta

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

Creamy Garlic-Truffle Mushroom Protein Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Garlic-Truffle Mushroom Protein Pasta

Enjoy a luxurious creamy pasta that delivers a robust flavor of garlic and earthy mushrooms, perfectly enhanced by a hint of truffle oil. This dish balances tender whole wheat pasta with juicy chicken breast, all enveloped in a light, dairy-infused sauce that’s both satisfying and protein-packed.

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NUTRITION

484kcal
Protein
33.5g
Fat
19g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Pasta

100 grams Portobello Mushrooms

1 clove Garlic

1/4 cup Unsweetened Almond Milk

2 ounces Grilled Chicken Breast

1 tsp Olive Oil

1 tsp Truffle Oil

1 ounce Parmesan Cheese

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside, reserving a splash of pasta water.

  • 2

    While the pasta cooks, clean and slice the portobello mushrooms. Mince the garlic.

  • 3

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

  • 4

    Add the mushrooms to the skillet and cook, stirring occasionally, until they soften and start to brown, about 5-7 minutes.

  • 5

    Pour in the unsweetened almond milk and a small splash of the reserved pasta water to create a light, creamy sauce. Stir and let simmer for 2 minutes.

  • 6

    Add the pre-cooked pasta and grilled chicken breast (sliced or chopped) into the skillet. Toss well to combine, ensuring the pasta is evenly coated with the sauce.

  • 7

    Drizzle the truffle oil over the pasta, and sprinkle the parmesan cheese. Gently toss to combine all flavors.

  • 8

    Taste and adjust seasoning if needed, then serve warm and enjoy your protein-packed, flavorful pasta dish.

Creamy Garlic-Truffle Mushroom Protein Pasta

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

Creamy Garlic-Truffle Mushroom Protein Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Garlic-Truffle Mushroom Protein Pasta

Enjoy a luxurious creamy pasta that delivers a robust flavor of garlic and earthy mushrooms, perfectly enhanced by a hint of truffle oil. This dish balances tender whole wheat pasta with juicy chicken breast, all enveloped in a light, dairy-infused sauce that’s both satisfying and protein-packed.

NUTRITION

484kcal
Protein
33.5g
Fat
19g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Pasta

100 grams Portobello Mushrooms

1 clove Garlic

1/4 cup Unsweetened Almond Milk

2 ounces Grilled Chicken Breast

1 tsp Olive Oil

1 tsp Truffle Oil

1 ounce Parmesan Cheese

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside, reserving a splash of pasta water.

  • 2

    While the pasta cooks, clean and slice the portobello mushrooms. Mince the garlic.

  • 3

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

  • 4

    Add the mushrooms to the skillet and cook, stirring occasionally, until they soften and start to brown, about 5-7 minutes.

  • 5

    Pour in the unsweetened almond milk and a small splash of the reserved pasta water to create a light, creamy sauce. Stir and let simmer for 2 minutes.

  • 6

    Add the pre-cooked pasta and grilled chicken breast (sliced or chopped) into the skillet. Toss well to combine, ensuring the pasta is evenly coated with the sauce.

  • 7

    Drizzle the truffle oil over the pasta, and sprinkle the parmesan cheese. Gently toss to combine all flavors.

  • 8

    Taste and adjust seasoning if needed, then serve warm and enjoy your protein-packed, flavorful pasta dish.