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

Enjoy a luxurious yet wholesome bowl of creamy truffle mushroom pasta enhanced with tender grilled chicken breast, earthy mushrooms, and a velvety cauliflower cream. This dish marries the rich aroma of truffle oil with the satisfying textures of whole wheat pasta and fresh greens for a delightful meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

466kcal
Protein
42.1g
Fat
12.3g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

3 oz Chicken Breast

100g White Mushrooms

1 cup Baby Spinach

100g Cauliflower

1 tsp Olive Oil

0.5 tsp Truffle Oil

1 clove Garlic

1 tbsp Parmesan Cheese

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with a pinch of salt and pepper. In a non-stick skillet over medium heat, cook the chicken for about 4-5 minutes per side until fully cooked. Remove from heat, let it rest, then slice into strips.

  • 3

    In the same skillet, add olive oil and minced garlic. Sauté briefly until fragrant.

  • 4

    Add sliced mushrooms to the skillet and cook until they release moisture and start to brown.

  • 5

    Steam or blend the cauliflower until smooth to create a light cream. Incorporate the cauliflower cream into the skillet with mushrooms to create a creamy sauce.

  • 6

    Add baby spinach to the sauce and stir until just wilted.

  • 7

    Toss the cooked pasta into the sauce, ensuring even coating. Drizzle truffle oil over the pasta and gently mix.

  • 8

    Plate the pasta and top with sliced chicken breast. Sprinkle grated Parmesan cheese on top and adjust seasoning with salt and pepper as needed.

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

Enjoy a luxurious yet wholesome bowl of creamy truffle mushroom pasta enhanced with tender grilled chicken breast, earthy mushrooms, and a velvety cauliflower cream. This dish marries the rich aroma of truffle oil with the satisfying textures of whole wheat pasta and fresh greens for a delightful meal.

NUTRITION

466kcal
Protein
42.1g
Fat
12.3g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

3 oz Chicken Breast

100g White Mushrooms

1 cup Baby Spinach

100g Cauliflower

1 tsp Olive Oil

0.5 tsp Truffle Oil

1 clove Garlic

1 tbsp Parmesan Cheese

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with a pinch of salt and pepper. In a non-stick skillet over medium heat, cook the chicken for about 4-5 minutes per side until fully cooked. Remove from heat, let it rest, then slice into strips.

  • 3

    In the same skillet, add olive oil and minced garlic. Sauté briefly until fragrant.

  • 4

    Add sliced mushrooms to the skillet and cook until they release moisture and start to brown.

  • 5

    Steam or blend the cauliflower until smooth to create a light cream. Incorporate the cauliflower cream into the skillet with mushrooms to create a creamy sauce.

  • 6

    Add baby spinach to the sauce and stir until just wilted.

  • 7

    Toss the cooked pasta into the sauce, ensuring even coating. Drizzle truffle oil over the pasta and gently mix.

  • 8

    Plate the pasta and top with sliced chicken breast. Sprinkle grated Parmesan cheese on top and adjust seasoning with salt and pepper as needed.