Silky Roasted Mushroom Truffle Pasta

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

Silky Roasted Mushroom Truffle Pasta

YOUR SOLIN GENERATED RECIPE

Silky Roasted Mushroom Truffle Pasta

Enjoy a sophisticated yet comforting pasta dish featuring whole wheat noodles tossed with roasted mushrooms, tender spinach, and hearty chickpeas, all finished with a delicate drizzle of premium truffle oil and a sprinkle of Parmesan cheese. This recipe brings together earthy flavors and a silky finish for a gourmet twist on a classic comfort dish.

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NUTRITION

571kcal
Protein
31.7g
Fat
16.5g
Carbs
77g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

0.625 cup Chickpeas (approx. 103g)

1 oz Grated Parmesan Cheese

2 cups Sliced Mushrooms

1 cup Baby Spinach

1 tsp Olive Oil

0.5 tsp Truffle Oil

0.5 tsp Garlic Powder

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Cook the whole wheat pasta in boiling salted water according to package instructions until al dente, then drain and set aside.

  • 2

    Preheat the oven to 400°F. On a baking sheet lined with parchment paper, toss the sliced mushrooms with olive oil, garlic powder, salt, and pepper.

  • 3

    Roast the mushrooms in the preheated oven for 10-12 minutes until tender and slightly golden.

  • 4

    While the mushrooms are roasting, rinse and drain the chickpeas. In a pan over medium heat, warm the chickpeas with a pinch of salt and pepper for about 3-4 minutes.

  • 5

    Once the mushrooms have roasted, add them to the pan along with the baby spinach. Stir until the spinach wilts slightly.

  • 6

    Combine the cooked pasta with the chickpea-mushroom-spinach mixture. Mix in the grated Parmesan cheese, and drizzle the truffle oil over the top.

  • 7

    Toss gently to combine all ingredients evenly. Adjust seasonings with additional salt and pepper if needed before serving.

Silky Roasted Mushroom Truffle Pasta

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

Silky Roasted Mushroom Truffle Pasta

YOUR SOLIN GENERATED RECIPE

Silky Roasted Mushroom Truffle Pasta

Enjoy a sophisticated yet comforting pasta dish featuring whole wheat noodles tossed with roasted mushrooms, tender spinach, and hearty chickpeas, all finished with a delicate drizzle of premium truffle oil and a sprinkle of Parmesan cheese. This recipe brings together earthy flavors and a silky finish for a gourmet twist on a classic comfort dish.

NUTRITION

571kcal
Protein
31.7g
Fat
16.5g
Carbs
77g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

0.625 cup Chickpeas (approx. 103g)

1 oz Grated Parmesan Cheese

2 cups Sliced Mushrooms

1 cup Baby Spinach

1 tsp Olive Oil

0.5 tsp Truffle Oil

0.5 tsp Garlic Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

    Cook the whole wheat pasta in boiling salted water according to package instructions until al dente, then drain and set aside.

  • 2

    Preheat the oven to 400°F. On a baking sheet lined with parchment paper, toss the sliced mushrooms with olive oil, garlic powder, salt, and pepper.

  • 3

    Roast the mushrooms in the preheated oven for 10-12 minutes until tender and slightly golden.

  • 4

    While the mushrooms are roasting, rinse and drain the chickpeas. In a pan over medium heat, warm the chickpeas with a pinch of salt and pepper for about 3-4 minutes.

  • 5

    Once the mushrooms have roasted, add them to the pan along with the baby spinach. Stir until the spinach wilts slightly.

  • 6

    Combine the cooked pasta with the chickpea-mushroom-spinach mixture. Mix in the grated Parmesan cheese, and drizzle the truffle oil over the top.

  • 7

    Toss gently to combine all ingredients evenly. Adjust seasonings with additional salt and pepper if needed before serving.