Creamy Truffle Mushroom Pasta with Spinach

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

Creamy Truffle Mushroom Pasta with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Spinach

Savor the luxurious blend of earthy mushrooms and bright spinach tossed in a creamy, tangy Greek yogurt sauce with a hint of truffle oil. This dish features protein-packed chickpea pasta and grilled chicken, delivering a delightfully balanced meal that's both comforting and refined.

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NUTRITION

509kcal
Protein
55.4g
Fat
14.3g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta

3 oz Grilled Chicken Breast

1 cup Sliced White Mushrooms

1 cup Fresh Spinach

0.33 cup Plain Nonfat Greek Yogurt

1 tbsp Grated Parmesan Cheese

1 tsp Extra Virgin Olive Oil

0.5 tsp Truffle Oil

1 clove Garlic

1/4 Red Onion

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PREPARATION

  • 1

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

  • 2

    Meanwhile, thinly slice the red onion, mushrooms, and mince the garlic.

  • 3

    Heat the olive oil in a large skillet over medium heat. Add the red onion and garlic, sautéing until softened and fragrant.

  • 4

    Add the sliced mushrooms to the skillet and cook until they are tender and begin to brown.

  • 5

    Stir in the fresh spinach and cook just until wilted.

  • 6

    Reduce the heat to low and add the Greek yogurt and grated Parmesan cheese, stirring gently to combine and create a creamy sauce.

  • 7

    Fold in the cooked chickpea pasta and grilled chicken breast slices, ensuring even coating with the creamy sauce.

  • 8

    Drizzle with truffle oil, then season with salt and pepper to taste before giving a final toss.

  • 9

    Serve immediately and enjoy your Creamy Truffle Mushroom Pasta with Spinach.

Creamy Truffle Mushroom Pasta with Spinach

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

Creamy Truffle Mushroom Pasta with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Spinach

Savor the luxurious blend of earthy mushrooms and bright spinach tossed in a creamy, tangy Greek yogurt sauce with a hint of truffle oil. This dish features protein-packed chickpea pasta and grilled chicken, delivering a delightfully balanced meal that's both comforting and refined.

NUTRITION

509kcal
Protein
55.4g
Fat
14.3g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta

3 oz Grilled Chicken Breast

1 cup Sliced White Mushrooms

1 cup Fresh Spinach

0.33 cup Plain Nonfat Greek Yogurt

1 tbsp Grated Parmesan Cheese

1 tsp Extra Virgin Olive Oil

0.5 tsp Truffle Oil

1 clove Garlic

1/4 Red Onion

PREPARATION

  • 1

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

  • 2

    Meanwhile, thinly slice the red onion, mushrooms, and mince the garlic.

  • 3

    Heat the olive oil in a large skillet over medium heat. Add the red onion and garlic, sautéing until softened and fragrant.

  • 4

    Add the sliced mushrooms to the skillet and cook until they are tender and begin to brown.

  • 5

    Stir in the fresh spinach and cook just until wilted.

  • 6

    Reduce the heat to low and add the Greek yogurt and grated Parmesan cheese, stirring gently to combine and create a creamy sauce.

  • 7

    Fold in the cooked chickpea pasta and grilled chicken breast slices, ensuring even coating with the creamy sauce.

  • 8

    Drizzle with truffle oil, then season with salt and pepper to taste before giving a final toss.

  • 9

    Serve immediately and enjoy your Creamy Truffle Mushroom Pasta with Spinach.