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 the rich, earthy flavor of cremini mushrooms softly sautéed with garlic and blended into a silky, light sauce kissed with truffle oil. Tossed with whole wheat pasta, tender spinach, a hint of parmesan, and perfectly cubed firm tofu and chickpeas for an extra protein boost, this dish delivers a luxurious creamy texture with a gourmet twist.

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NUTRITION

588kcal
Protein
32.7g
Fat
14.2g
Carbs
87.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Whole Wheat Pasta (dry)

1 cup Crimini Mushrooms (sliced)

1/2 cup Chickpeas (canned, drained)

75 g Firm Tofu (cubed)

1/4 cup Unsweetened Almond Milk

2 tbsp Grated Parmesan Cheese

1 cup Spinach

1/2 tsp Truffle Oil

2 cloves Garlic

1 small Onion

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PREPARATION

  • 1

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    Heat a non-stick pan over medium heat. Add a small amount of water or oil if needed, then sauté the chopped onion and minced garlic until translucent and fragrant.

  • 3

    Add the sliced crimini mushrooms to the pan and cook until they soften and release their moisture.

  • 4

    Stir in the cubed firm tofu and half a cup of drained chickpeas, allowing them to warm through and lightly brown.

  • 5

    Pour in the unsweetened almond milk and sprinkle in the grated Parmesan cheese, stirring to combine into a light, creamy sauce.

  • 6

    Fold in the fresh spinach until just wilted, then add the cooked pasta and gently toss everything together.

  • 7

    Drizzle with half a teaspoon of truffle oil for a luxurious aromatic finish. Adjust seasonings with salt and pepper to taste.

  • 8

    Serve warm and enjoy your creamy, gourmet 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 the rich, earthy flavor of cremini mushrooms softly sautéed with garlic and blended into a silky, light sauce kissed with truffle oil. Tossed with whole wheat pasta, tender spinach, a hint of parmesan, and perfectly cubed firm tofu and chickpeas for an extra protein boost, this dish delivers a luxurious creamy texture with a gourmet twist.

NUTRITION

588kcal
Protein
32.7g
Fat
14.2g
Carbs
87.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Whole Wheat Pasta (dry)

1 cup Crimini Mushrooms (sliced)

1/2 cup Chickpeas (canned, drained)

75 g Firm Tofu (cubed)

1/4 cup Unsweetened Almond Milk

2 tbsp Grated Parmesan Cheese

1 cup Spinach

1/2 tsp Truffle Oil

2 cloves Garlic

1 small Onion

PREPARATION

  • 1

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    Heat a non-stick pan over medium heat. Add a small amount of water or oil if needed, then sauté the chopped onion and minced garlic until translucent and fragrant.

  • 3

    Add the sliced crimini mushrooms to the pan and cook until they soften and release their moisture.

  • 4

    Stir in the cubed firm tofu and half a cup of drained chickpeas, allowing them to warm through and lightly brown.

  • 5

    Pour in the unsweetened almond milk and sprinkle in the grated Parmesan cheese, stirring to combine into a light, creamy sauce.

  • 6

    Fold in the fresh spinach until just wilted, then add the cooked pasta and gently toss everything together.

  • 7

    Drizzle with half a teaspoon of truffle oil for a luxurious aromatic finish. Adjust seasonings with salt and pepper to taste.

  • 8

    Serve warm and enjoy your creamy, gourmet pasta creation.