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 a luxurious dish where tender, high-protein chickpea pasta meets earthy mushrooms, fragrant garlic, and a silky blend of Greek yogurt and Parmesan. Finished with a drizzle of decadent truffle oil and fresh baby spinach, this meal offers a sophisticated twist on a classic comfort favorite, perfectly balanced for both flavor and nutrition.

Try 7 days free, then $12.99 / mo.

NUTRITION

408kcal
Protein
36.4g
Fat
12.7g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chickpea Pasta

1 cup Mushrooms

2 cloves Garlic

1/2 cup Nonfat Greek Yogurt

1 tbsp Parmesan Cheese

1 tsp Olive Oil

1 tsp Truffle Oil

1 cup Baby Spinach

Salt and Pepper (to taste)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a large skillet over medium heat, warm the olive oil. Sauté the minced garlic until fragrant, about 1 minute.

  • 3

    Add the sliced mushrooms to the skillet and cook until they are tender and browned, approximately 4-5 minutes.

  • 4

    Lower the heat and stir in the cooked pasta, ensuring it is well mixed with the garlic and mushrooms.

  • 5

    Remove the skillet from heat and gently fold in the nonfat Greek yogurt and grated Parmesan cheese, creating a creamy sauce.

  • 6

    Add the baby spinach and drizzle in the truffle oil. Toss everything together until the spinach wilts slightly and all ingredients are evenly coated.

  • 7

    Season with salt and pepper to taste, then serve warm.

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 a luxurious dish where tender, high-protein chickpea pasta meets earthy mushrooms, fragrant garlic, and a silky blend of Greek yogurt and Parmesan. Finished with a drizzle of decadent truffle oil and fresh baby spinach, this meal offers a sophisticated twist on a classic comfort favorite, perfectly balanced for both flavor and nutrition.

NUTRITION

408kcal
Protein
36.4g
Fat
12.7g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chickpea Pasta

1 cup Mushrooms

2 cloves Garlic

1/2 cup Nonfat Greek Yogurt

1 tbsp Parmesan Cheese

1 tsp Olive Oil

1 tsp Truffle Oil

1 cup Baby Spinach

Salt and Pepper (to taste)

PREPARATION

  • 1

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

  • 2

    In a large skillet over medium heat, warm the olive oil. Sauté the minced garlic until fragrant, about 1 minute.

  • 3

    Add the sliced mushrooms to the skillet and cook until they are tender and browned, approximately 4-5 minutes.

  • 4

    Lower the heat and stir in the cooked pasta, ensuring it is well mixed with the garlic and mushrooms.

  • 5

    Remove the skillet from heat and gently fold in the nonfat Greek yogurt and grated Parmesan cheese, creating a creamy sauce.

  • 6

    Add the baby spinach and drizzle in the truffle oil. Toss everything together until the spinach wilts slightly and all ingredients are evenly coated.

  • 7

    Season with salt and pepper to taste, then serve warm.