NUTRITION

SERVINGS

INGREDIENTS

3 oz chickpea linguine

1 cup cremini mushrooms

0.5 cup non-fat Greek yogurt

2 tbsp parmesan cheese

1 tsp truffle oil

1 clove garlic

1 tbsp shallots

1 large egg white

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea linguine according to package directions until al dente.

• 2

  While the pasta cooks, heat a large non-stick skillet over medium heat and add the sliced cremini mushrooms and minced shallots.

• 3

  Sauté the mushrooms and shallots for 5 to 7 minutes until the mushrooms are deeply browned and their moisture has evaporated.

• 4

  Add the minced garlic to the skillet and cook for an additional 60 seconds until fragrant.

• 5

  In a small bowl, whisk together the non-fat Greek yogurt, egg white, and grated parmesan cheese until the mixture is completely smooth.

• 6

  Drain the cooked pasta, reserving 0.25 cup of the starchy pasta water, then return the pasta to the pot over very low heat.

• 7

  Stir the sautéed mushroom mixture and the yogurt sauce into the pasta, adding the reserved water a tablespoon at a time to reach a creamy consistency.

• 8

  Remove the pot from the heat immediately to prevent the sauce from curdling, then drizzle with truffle oil and season with sea salt and black pepper.

• 9

  Garnish the dish with fresh chopped parsley and serve immediately while hot.