Creamy Truffle Mushroom Pasta with Roasted Asparagus

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

Creamy Truffle Mushroom Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Roasted Asparagus

Savor a sophisticated blend of earthy mushrooms and tender asparagus tossed with whole wheat pasta, lightly combined with a creamy Greek yogurt sauce kissed with a hint of truffle and parmesan, and enhanced by slices of grilled chicken breast. This dish brings together textures and flavors for a satisfying and balanced meal.

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NUTRITION

436kcal
Protein
37g
Fat
13.7g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup Sliced Cremini Mushrooms

1/4 cup Nonfat Greek Yogurt

1 Tbsp Shredded Parmesan Cheese

1 tsp Truffle Oil

1 tsp Olive Oil

2 oz Grilled Chicken Breast, sliced

1 cup Roasted Asparagus

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PREPARATION

  • 1

    Preheat your oven to 425°F to roast the asparagus. Toss asparagus with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet and roast for 10-12 minutes until tender.

  • 2

    Cook the whole wheat pasta according to package directions until al dente. Drain and set aside, reserving a small amount of pasta water.

  • 3

    Heat the remaining olive oil in a skillet over medium heat. Add the sliced cremini mushrooms and sauté for 5-7 minutes until tender and lightly browned.

  • 4

    Stir in the nonfat Greek yogurt and shredded parmesan cheese to create a creamy sauce. If needed, add a splash of reserved pasta water to adjust consistency.

  • 5

    Drizzle in the truffle oil and mix thoroughly to incorporate its aromatic flavor.

  • 6

    Gently toss the cooked pasta and sliced grilled chicken breast with the mushroom cream sauce.

  • 7

    Plate the pasta mixture and top with the roasted asparagus. Serve immediately and enjoy the harmonious blend of earthy flavors and textures.

Creamy Truffle Mushroom Pasta with Roasted Asparagus

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

Creamy Truffle Mushroom Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Roasted Asparagus

Savor a sophisticated blend of earthy mushrooms and tender asparagus tossed with whole wheat pasta, lightly combined with a creamy Greek yogurt sauce kissed with a hint of truffle and parmesan, and enhanced by slices of grilled chicken breast. This dish brings together textures and flavors for a satisfying and balanced meal.

NUTRITION

436kcal
Protein
37g
Fat
13.7g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup Sliced Cremini Mushrooms

1/4 cup Nonfat Greek Yogurt

1 Tbsp Shredded Parmesan Cheese

1 tsp Truffle Oil

1 tsp Olive Oil

2 oz Grilled Chicken Breast, sliced

1 cup Roasted Asparagus

PREPARATION

  • 1

    Preheat your oven to 425°F to roast the asparagus. Toss asparagus with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet and roast for 10-12 minutes until tender.

  • 2

    Cook the whole wheat pasta according to package directions until al dente. Drain and set aside, reserving a small amount of pasta water.

  • 3

    Heat the remaining olive oil in a skillet over medium heat. Add the sliced cremini mushrooms and sauté for 5-7 minutes until tender and lightly browned.

  • 4

    Stir in the nonfat Greek yogurt and shredded parmesan cheese to create a creamy sauce. If needed, add a splash of reserved pasta water to adjust consistency.

  • 5

    Drizzle in the truffle oil and mix thoroughly to incorporate its aromatic flavor.

  • 6

    Gently toss the cooked pasta and sliced grilled chicken breast with the mushroom cream sauce.

  • 7

    Plate the pasta mixture and top with the roasted asparagus. Serve immediately and enjoy the harmonious blend of earthy flavors and textures.