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 a luxurious, comforting bowl of chickpea pasta lovingly tossed with earthy sautéed mushrooms, tender spinach, and a velvety nonfat Greek yogurt cream infused with a hint of aromatic truffle oil. A dish that marries gourmet flavor with a light, nutritious profile ideal for a balanced meal.

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NUTRITION

424kcal
Protein
32.5g
Fat
7.5g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

2 ounces Chickpea Pasta

1 cup Sliced Mushrooms

2 cups Fresh Spinach

1/2 cup Nonfat Greek Yogurt

1 teaspoon Truffle Oil

1/4 small Onion (diced)

1 clove Garlic (minced)

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PREPARATION

  • 1

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

  • 2

    In a large skillet over medium heat, add a splash of water or vegetable broth, then sauté the diced onion and minced garlic until translucent and fragrant.

  • 3

    Add the sliced mushrooms to the skillet and cook until they have released their moisture and are lightly browned.

  • 4

    Mix in the fresh spinach and cook just until wilted, stirring frequently.

  • 5

    Lower the heat and stir in the nonfat Greek yogurt, allowing it to warm up without boiling. Drizzle in the truffle oil and season with salt and pepper as desired.

  • 6

    Combine the cooked pasta with the creamy mushroom and spinach mixture. Toss well to ensure the pasta is evenly coated with the sauce.

  • 7

    Plate the pasta and finish with an extra drizzle of truffle oil or a sprinkle of fresh herbs if desired. Serve warm and enjoy your gourmet, nutrient-packed meal.

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 a luxurious, comforting bowl of chickpea pasta lovingly tossed with earthy sautéed mushrooms, tender spinach, and a velvety nonfat Greek yogurt cream infused with a hint of aromatic truffle oil. A dish that marries gourmet flavor with a light, nutritious profile ideal for a balanced meal.

NUTRITION

424kcal
Protein
32.5g
Fat
7.5g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

2 ounces Chickpea Pasta

1 cup Sliced Mushrooms

2 cups Fresh Spinach

1/2 cup Nonfat Greek Yogurt

1 teaspoon Truffle Oil

1/4 small Onion (diced)

1 clove Garlic (minced)

PREPARATION

  • 1

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

  • 2

    In a large skillet over medium heat, add a splash of water or vegetable broth, then sauté the diced onion and minced garlic until translucent and fragrant.

  • 3

    Add the sliced mushrooms to the skillet and cook until they have released their moisture and are lightly browned.

  • 4

    Mix in the fresh spinach and cook just until wilted, stirring frequently.

  • 5

    Lower the heat and stir in the nonfat Greek yogurt, allowing it to warm up without boiling. Drizzle in the truffle oil and season with salt and pepper as desired.

  • 6

    Combine the cooked pasta with the creamy mushroom and spinach mixture. Toss well to ensure the pasta is evenly coated with the sauce.

  • 7

    Plate the pasta and finish with an extra drizzle of truffle oil or a sprinkle of fresh herbs if desired. Serve warm and enjoy your gourmet, nutrient-packed meal.