YOUR SOLIN GENERATED RECIPE
Creamy Truffle Mushroom Protein Pasta
A luxurious yet light pasta dish featuring whole wheat pasta tossed with earthy cremini mushrooms, protein-packed tofu and chickpeas, all enveloped in a creamy unsweetened almond milk sauce, finished with a drizzle of aromatic truffle oil and a sprinkle of nutritional yeast. This dish delivers a rich umami flavor with a delicate creamy texture while meeting your macro nutrition targets.
INGREDIENTS
70 grams Whole Wheat Pasta
100 grams Cremini Mushrooms
100 grams Firm Tofu
50 grams Chickpeas
8 grams Nutritional Yeast
120 mL Unsweetened Almond Milk
50 grams Spinach
5 mL Olive Oil
5 mL Truffle Oil
PREPARATION
Bring a pot of salted water to a boil and add the whole wheat pasta. Cook according to package instructions until al dente, then drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the cremini mushrooms and sauté until they begin to soften and brown, about 4-5 minutes.
Crumble the firm tofu into the skillet and add the chickpeas. Stir gently to combine and let them warm through for about 2 minutes.
Pour in the unsweetened almond milk and sprinkle in the nutritional yeast. Stir the mixture to create a light, creamy sauce that coats the tofu and veggies. Allow it to simmer for 2-3 minutes.
Fold in the fresh spinach until just wilted. Remove the skillet from heat and toss in the drained pasta, mixing thoroughly to ensure even coating with the creamy sauce.
Finish the dish with a drizzle of truffle oil for an aromatic, luxurious finish. Adjust seasonings as desired and serve immediately.