Silky Truffle Mushroom Whole Wheat Pasta

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

Silky Truffle Mushroom Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Silky Truffle Mushroom Whole Wheat Pasta

Enjoy a refined bowl of whole wheat pasta tossed with a medley of earthy mushrooms, protein-packed tofu and chickpeas, fresh baby spinach, and a delicate drizzle of premium truffle oil. This dish is finished with a sprinkle of nutritional yeast for a subtle cheesy note, making it a satisfying, savory, and elegantly balanced meal.

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NUTRITION

471kcal
Protein
33.1g
Fat
15.5g
Carbs
58.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta (56g)

2 cups Mushrooms (144g)

5 oz Firm Tofu (142g)

2 oz Chickpeas (56g)

1 cup Baby Spinach (30g)

1 tsp Truffle Oil (5g)

1 clove Garlic (3g)

2 tbsp Nutritional Yeast (16g)

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PREPARATION

  • 1

    Cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 2

    Meanwhile, heat a non-stick skillet over medium heat. Add a small splash of water or a light drizzle of oil if needed, then sauté the minced garlic for about 30 seconds until fragrant.

  • 3

    Add the sliced mushrooms to the skillet and cook for 4-5 minutes until they begin to release their moisture and soften.

  • 4

    Cube the firm tofu if not pre-cubed, and add it to the skillet along with the chickpeas. Gently stir and cook for another 3-4 minutes to warm through.

  • 5

    Fold in the baby spinach and allow it to wilt, about 1-2 minutes.

  • 6

    Add the cooked pasta to the skillet, drizzle the truffle oil over the mixture, and stir to combine all ingredients thoroughly.

  • 7

    Sprinkle in the nutritional yeast, toss once more, and adjust seasoning with salt and pepper if desired.

  • 8

    Serve warm and enjoy a silky, earthy, and protein-rich pasta dish.

Silky Truffle Mushroom Whole Wheat Pasta

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

Silky Truffle Mushroom Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Silky Truffle Mushroom Whole Wheat Pasta

Enjoy a refined bowl of whole wheat pasta tossed with a medley of earthy mushrooms, protein-packed tofu and chickpeas, fresh baby spinach, and a delicate drizzle of premium truffle oil. This dish is finished with a sprinkle of nutritional yeast for a subtle cheesy note, making it a satisfying, savory, and elegantly balanced meal.

NUTRITION

471kcal
Protein
33.1g
Fat
15.5g
Carbs
58.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta (56g)

2 cups Mushrooms (144g)

5 oz Firm Tofu (142g)

2 oz Chickpeas (56g)

1 cup Baby Spinach (30g)

1 tsp Truffle Oil (5g)

1 clove Garlic (3g)

2 tbsp Nutritional Yeast (16g)

PREPARATION

  • 1

    Cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 2

    Meanwhile, heat a non-stick skillet over medium heat. Add a small splash of water or a light drizzle of oil if needed, then sauté the minced garlic for about 30 seconds until fragrant.

  • 3

    Add the sliced mushrooms to the skillet and cook for 4-5 minutes until they begin to release their moisture and soften.

  • 4

    Cube the firm tofu if not pre-cubed, and add it to the skillet along with the chickpeas. Gently stir and cook for another 3-4 minutes to warm through.

  • 5

    Fold in the baby spinach and allow it to wilt, about 1-2 minutes.

  • 6

    Add the cooked pasta to the skillet, drizzle the truffle oil over the mixture, and stir to combine all ingredients thoroughly.

  • 7

    Sprinkle in the nutritional yeast, toss once more, and adjust seasoning with salt and pepper if desired.

  • 8

    Serve warm and enjoy a silky, earthy, and protein-rich pasta dish.