Creamy High-Protein Chickpea Pasta with Garlic Mushrooms

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

Creamy High-Protein Chickpea Pasta with Garlic Mushrooms

YOUR SOLIN GENERATED RECIPE

Creamy High-Protein Chickpea Pasta with Garlic Mushrooms

Savor a velvety, protein-packed chickpea pasta dish accented with savory garlic mushrooms and fresh spinach. The creamy sauce, enriched with low-fat Greek yogurt, ties together the nutty pasta and earthy mushrooms for a balanced meal that's light yet satisfying.

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NUTRITION

456kcal
Protein
34.9g
Fat
8.9g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

75 grams Chickpea Pasta

0.75 cup Low-Fat Greek Yogurt (Plain, Nonfat)

100 grams White Button Mushrooms

2 cloves Garlic

1 cup Spinach

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the sliced mushrooms to the skillet and cook until they soften and begin to brown, approximately 5-7 minutes.

  • 4

    Once the mushrooms are cooked, lower the heat and stir in the fresh spinach, allowing it to wilt slightly.

  • 5

    Remove the skillet from heat and mix in the low-fat Greek yogurt, stirring until the sauce becomes smooth and creamy.

  • 6

    Gently combine the cooked chickpea pasta with the creamy garlic mushroom mixture. Adjust seasoning with salt and pepper if desired.

  • 7

    Serve warm and enjoy this balanced, protein-packed meal.

Creamy High-Protein Chickpea Pasta with Garlic Mushrooms

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

Creamy High-Protein Chickpea Pasta with Garlic Mushrooms

YOUR SOLIN GENERATED RECIPE

Creamy High-Protein Chickpea Pasta with Garlic Mushrooms

Savor a velvety, protein-packed chickpea pasta dish accented with savory garlic mushrooms and fresh spinach. The creamy sauce, enriched with low-fat Greek yogurt, ties together the nutty pasta and earthy mushrooms for a balanced meal that's light yet satisfying.

NUTRITION

456kcal
Protein
34.9g
Fat
8.9g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

75 grams Chickpea Pasta

0.75 cup Low-Fat Greek Yogurt (Plain, Nonfat)

100 grams White Button Mushrooms

2 cloves Garlic

1 cup Spinach

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the sliced mushrooms to the skillet and cook until they soften and begin to brown, approximately 5-7 minutes.

  • 4

    Once the mushrooms are cooked, lower the heat and stir in the fresh spinach, allowing it to wilt slightly.

  • 5

    Remove the skillet from heat and mix in the low-fat Greek yogurt, stirring until the sauce becomes smooth and creamy.

  • 6

    Gently combine the cooked chickpea pasta with the creamy garlic mushroom mixture. Adjust seasoning with salt and pepper if desired.

  • 7

    Serve warm and enjoy this balanced, protein-packed meal.