YOUR SOLIN GENERATED RECIPE
Creamy Garlic Truffle Mushroom Pasta
Enjoy a luxurious twist on a classic pasta dish with earthy mushrooms, succulent grilled chicken, and a silky, garlic-infused truffle cream sauce. This dish delivers a delicate balance of savory flavors, a dash of truffle elegance, and a satisfying creamy texture that makes each bite indulgently satisfying without overloading on calories.
INGREDIENTS
2 ounces whole wheat pasta
1 cup mushrooms
2 cloves garlic
3 ounces grilled chicken breast
1/4 cup cashew cream
1 teaspoon truffle oil
1 cup spinach
Salt and pepper to taste
PREPARATION
Bring a pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside, reserving a little pasta water.
While the pasta cooks, heat a non-stick skillet over medium heat. Add a splash of water or a little oil if desired, then sauté the minced garlic until fragrant.
Add the sliced mushrooms and cook until they release their moisture and begin to caramelize, about 4-5 minutes.
Stir in the cashew cream and allow it to warm through. Add the truffle oil and toss the mixture to combine. If the sauce seems too thick, add a bit of reserved pasta water to reach your desired consistency.
Mix in the spinach and allow it to wilt slightly in the sauce.
Fold in the cooked pasta and add the grilled chicken breast pieces. Season with salt and pepper to taste.
Toss everything gently until well combined and heated through. Serve immediately and enjoy your creamy, garlicky truffle mushroom pasta.