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

Savor this indulgent yet health-conscious pasta dish featuring chickpea pasta enriched with protein-packed egg whites and non-fat Greek yogurt. Sautéed mushrooms and fresh spinach harmonize with roasted garlic and a drizzle of aromatic truffle oil for a unique, creamy sauce that satisfies both flavor and fitness goals.

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NUTRITION

452kcal
Protein
38.5g
Fat
8.1g
Carbs
53.7g

SERVINGS

1 serving

INGREDIENTS

75g Chickpea Pasta

150g White Button Mushrooms

3 Garlic Cloves

3 Egg Whites

90g Non-Fat Greek Yogurt

1 tsp Truffle Oil

1 cup Fresh Spinach

Salt & 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

    In a non-stick skillet, warm the truffle oil over medium heat. Add minced garlic and sauté until fragrant.

  • 3

    Add sliced white button mushrooms to the skillet and cook until they release their moisture and become tender.

  • 4

    Stir in the fresh spinach and cook until just wilted.

  • 5

    Pour in the egg whites and gently scramble with the vegetables until they are just set.

  • 6

    Reduce heat and lower the heat to a gentle simmer, then stir in the non-fat Greek yogurt to create a creamy sauce. Season with salt and pepper.

  • 7

    Combine the cooked pasta with the sauce, tossing to ensure even coating. Serve immediately and enjoy.

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

Savor this indulgent yet health-conscious pasta dish featuring chickpea pasta enriched with protein-packed egg whites and non-fat Greek yogurt. Sautéed mushrooms and fresh spinach harmonize with roasted garlic and a drizzle of aromatic truffle oil for a unique, creamy sauce that satisfies both flavor and fitness goals.

NUTRITION

452kcal
Protein
38.5g
Fat
8.1g
Carbs
53.7g

SERVINGS

1 serving

INGREDIENTS

75g Chickpea Pasta

150g White Button Mushrooms

3 Garlic Cloves

3 Egg Whites

90g Non-Fat Greek Yogurt

1 tsp Truffle Oil

1 cup Fresh Spinach

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a non-stick skillet, warm the truffle oil over medium heat. Add minced garlic and sauté until fragrant.

  • 3

    Add sliced white button mushrooms to the skillet and cook until they release their moisture and become tender.

  • 4

    Stir in the fresh spinach and cook until just wilted.

  • 5

    Pour in the egg whites and gently scramble with the vegetables until they are just set.

  • 6

    Reduce heat and lower the heat to a gentle simmer, then stir in the non-fat Greek yogurt to create a creamy sauce. Season with salt and pepper.

  • 7

    Combine the cooked pasta with the sauce, tossing to ensure even coating. Serve immediately and enjoy.