Creamy Truffle Mushroom Pasta

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

Creamy Truffle Mushroom Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta

Savor the umami-rich twist of earthy mushrooms and fragrant truffle oil in this creamy pasta dish, perfectly balanced with lean chicken and a hint of spinach. This dish shines with a velvety almond milk sauce accented by a sprinkle of Parmesan, making it an indulgent yet light meal for any time of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

459kcal
Protein
39.4g
Fat
15.3g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Pasta

3 ounces Grilled Chicken Breast

100 grams Sliced Mushrooms

30 grams Baby Spinach

1/4 cup Unsweetened Almond Milk

1 tablespoon Shredded Parmesan Cheese

1 teaspoon Truffle Oil

1 teaspoon Olive Oil

2 cloves Garlic, minced

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Cook the whole wheat pasta in a pot of boiling water according to package instructions until al dente. Drain and set aside.

  • 2

    Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

  • 3

    Add the sliced mushrooms to the skillet. Sauté until they release their moisture and begin to brown, approximately 5-6 minutes.

  • 4

    Stir in the baby spinach and cook until wilted, about 2 minutes.

  • 5

    Pour in the unsweetened almond milk and sprinkle shredded Parmesan cheese into the skillet. Stir gently to combine, creating a light, creamy sauce.

  • 6

    Toss the cooked pasta into the skillet, ensuring it's thoroughly coated with the sauce and vegetables.

  • 7

    Slice the grilled chicken breast and layer it on top of the pasta, then drizzle with truffle oil for an aromatic finish.

  • 8

    Mix lightly and serve immediately, enjoying the perfect balance of creamy, earthy, and savory flavors.

Creamy Truffle Mushroom Pasta

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

Creamy Truffle Mushroom Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta

Savor the umami-rich twist of earthy mushrooms and fragrant truffle oil in this creamy pasta dish, perfectly balanced with lean chicken and a hint of spinach. This dish shines with a velvety almond milk sauce accented by a sprinkle of Parmesan, making it an indulgent yet light meal for any time of the day.

NUTRITION

459kcal
Protein
39.4g
Fat
15.3g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Pasta

3 ounces Grilled Chicken Breast

100 grams Sliced Mushrooms

30 grams Baby Spinach

1/4 cup Unsweetened Almond Milk

1 tablespoon Shredded Parmesan Cheese

1 teaspoon Truffle Oil

1 teaspoon Olive Oil

2 cloves Garlic, minced

PREPARATION

  • 1

    Cook the whole wheat pasta in a pot of boiling water according to package instructions until al dente. Drain and set aside.

  • 2

    Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

  • 3

    Add the sliced mushrooms to the skillet. Sauté until they release their moisture and begin to brown, approximately 5-6 minutes.

  • 4

    Stir in the baby spinach and cook until wilted, about 2 minutes.

  • 5

    Pour in the unsweetened almond milk and sprinkle shredded Parmesan cheese into the skillet. Stir gently to combine, creating a light, creamy sauce.

  • 6

    Toss the cooked pasta into the skillet, ensuring it's thoroughly coated with the sauce and vegetables.

  • 7

    Slice the grilled chicken breast and layer it on top of the pasta, then drizzle with truffle oil for an aromatic finish.

  • 8

    Mix lightly and serve immediately, enjoying the perfect balance of creamy, earthy, and savory flavors.