YOUR SOLIN GENERATED RECIPE
Creamy Garlic-Truffle Mushroom Protein Pasta
Enjoy a luxurious yet nourishing dish featuring high-protein chickpea pasta tossed with earthy mushrooms, aromatic garlic, and a velvety nonfat Greek yogurt sauce enhanced by a hint of truffle oil. This dish is balanced, satisfying, and perfect for a breakfast, lunch, or dinner that supports your active lifestyle.
INGREDIENTS
2 ounces Chickpea Pasta
1 cup sliced Mushrooms
2 cloves Garlic, minced
3/4 cup Nonfat Greek Yogurt
1/4 cup cooked Green Lentils
1 teaspoon Truffle Oil
1 cup fresh Spinach
Salt & Pepper to taste
PREPARATION
Cook the chickpea pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat a non-stick skillet over medium heat. Add the minced garlic and sliced mushrooms, sautéing until the mushrooms are tender and any released liquid has evaporated.
Stir in the spinach and allow it to wilt slightly, about 1-2 minutes.
Remove the skillet from heat and mix in the cooked green lentils.
In a small bowl, combine the nonfat Greek yogurt and truffle oil. Season lightly with salt and pepper.
Add the cooked pasta to the skillet and gently toss with the mushroom mixture. Then, stir in the yogurt-truffle sauce until the pasta is evenly coated.
Adjust seasoning with additional salt and pepper if needed, and serve warm.