Creamy Truffle Mushroom Whole Wheat Pasta

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

Creamy Truffle Mushroom Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Whole Wheat Pasta

Savor a comforting bowl of whole wheat pasta tossed with earthy mushrooms, a touch of chickpeas, and fresh spinach in a creamy, tangy Greek yogurt sauce enhanced with nutritional yeast and a drizzle of luxurious truffle oil. This dish offers a delightful blend of textures and flavors, perfect for a wholesome meal any time of the day.

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NUTRITION

486kcal
Protein
31.7g
Fat
9.1g
Carbs
75g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup sliced Mushrooms

1 cup Fresh Spinach

1/2 cup Chickpeas

1/4 cup Nonfat Greek Yogurt

2 tbsp Nutritional Yeast

1 tsp Truffle Oil

1/4 medium Onion

1 clove Garlic

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PREPARATION

  • 1

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside, reserving a little pasta water.

  • 2

    While the pasta cooks, heat a non-stick skillet over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.

  • 3

    Add the sliced mushrooms to the skillet. Sauté until they release their moisture and begin to brown, about 5-7 minutes.

  • 4

    Mix in the chickpeas and spinach, stirring until the spinach wilts slightly.

  • 5

    Lower the heat and stir in the nonfat Greek yogurt and nutritional yeast. If the sauce appears too thick, add a splash of the reserved pasta water to achieve a creamy consistency.

  • 6

    Toss the cooked pasta into the sauce, ensuring it is well coated. Drizzle the truffle oil over the dish, and gently mix to combine all the flavors.

  • 7

    Season with salt and pepper to taste. Serve warm and enjoy your creamy, savory pasta creation.

Creamy Truffle Mushroom Whole Wheat Pasta

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

Creamy Truffle Mushroom Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Whole Wheat Pasta

Savor a comforting bowl of whole wheat pasta tossed with earthy mushrooms, a touch of chickpeas, and fresh spinach in a creamy, tangy Greek yogurt sauce enhanced with nutritional yeast and a drizzle of luxurious truffle oil. This dish offers a delightful blend of textures and flavors, perfect for a wholesome meal any time of the day.

NUTRITION

486kcal
Protein
31.7g
Fat
9.1g
Carbs
75g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup sliced Mushrooms

1 cup Fresh Spinach

1/2 cup Chickpeas

1/4 cup Nonfat Greek Yogurt

2 tbsp Nutritional Yeast

1 tsp Truffle Oil

1/4 medium Onion

1 clove Garlic

PREPARATION

  • 1

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside, reserving a little pasta water.

  • 2

    While the pasta cooks, heat a non-stick skillet over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.

  • 3

    Add the sliced mushrooms to the skillet. Sauté until they release their moisture and begin to brown, about 5-7 minutes.

  • 4

    Mix in the chickpeas and spinach, stirring until the spinach wilts slightly.

  • 5

    Lower the heat and stir in the nonfat Greek yogurt and nutritional yeast. If the sauce appears too thick, add a splash of the reserved pasta water to achieve a creamy consistency.

  • 6

    Toss the cooked pasta into the sauce, ensuring it is well coated. Drizzle the truffle oil over the dish, and gently mix to combine all the flavors.

  • 7

    Season with salt and pepper to taste. Serve warm and enjoy your creamy, savory pasta creation.