Creamy Truffle Mushroom Protein Pasta

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

Creamy Truffle Mushroom Protein Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Protein Pasta

Savor this luxurious twist on pasta that features a blend of earthy mushrooms and a creamy, tangy Greek yogurt sauce, accented with a drizzle of truffle oil. This dish balances high-protein pasta with vibrant veggies for a meal that's both decadent and nutritious.

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NUTRITION

440kcal
Protein
38.2g
Fat
8.1g
Carbs
65.3g

SERVINGS

1 serving

INGREDIENTS

2 oz High-Protein Pasta

150g White Button Mushrooms

150g Low-Fat Greek Yogurt

50g Baby Spinach

50g Yellow Onion

50g Green Peas

1 tsp Truffle Oil

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    While the pasta cooks, heat a nonstick pan over medium heat. Add a drizzle of truffle oil (or a small amount of another cooking oil if preferred) and sauté the minced garlic and chopped yellow onion until fragrant and translucent.

  • 3

    Add the sliced mushrooms to the pan and cook until they soften and release their moisture, about 4-5 minutes.

  • 4

    Stir in the green peas and baby spinach, cooking until the spinach wilts and the peas are heated through.

  • 5

    Reduce the heat to low, then mix in the low-fat Greek yogurt. Allow the sauce to warm gently—do not boil—to avoid curdling, and season with salt and pepper to taste.

  • 6

    Combine the cooked pasta with the creamy mushroom mixture, ensuring that every strand is well coated.

  • 7

    Finish the dish with an extra drizzle of truffle oil for an aromatic, luxurious finish, then serve immediately.

Creamy Truffle Mushroom Protein Pasta

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

Creamy Truffle Mushroom Protein Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Protein Pasta

Savor this luxurious twist on pasta that features a blend of earthy mushrooms and a creamy, tangy Greek yogurt sauce, accented with a drizzle of truffle oil. This dish balances high-protein pasta with vibrant veggies for a meal that's both decadent and nutritious.

NUTRITION

440kcal
Protein
38.2g
Fat
8.1g
Carbs
65.3g

SERVINGS

1 serving

INGREDIENTS

2 oz High-Protein Pasta

150g White Button Mushrooms

150g Low-Fat Greek Yogurt

50g Baby Spinach

50g Yellow Onion

50g Green Peas

1 tsp Truffle Oil

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    While the pasta cooks, heat a nonstick pan over medium heat. Add a drizzle of truffle oil (or a small amount of another cooking oil if preferred) and sauté the minced garlic and chopped yellow onion until fragrant and translucent.

  • 3

    Add the sliced mushrooms to the pan and cook until they soften and release their moisture, about 4-5 minutes.

  • 4

    Stir in the green peas and baby spinach, cooking until the spinach wilts and the peas are heated through.

  • 5

    Reduce the heat to low, then mix in the low-fat Greek yogurt. Allow the sauce to warm gently—do not boil—to avoid curdling, and season with salt and pepper to taste.

  • 6

    Combine the cooked pasta with the creamy mushroom mixture, ensuring that every strand is well coated.

  • 7

    Finish the dish with an extra drizzle of truffle oil for an aromatic, luxurious finish, then serve immediately.