Name: Truffle Mushroom Tagliatelle with Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz chickpea tagliatelle; 2 cups cremini mushrooms; 0.5 cup non-fat Greek yogurt; 2 tbsp grated parmesan cheese; 1 tsp truffle oil; 1 clove garlic; 1 tbsp shallot; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Truffle Mushroom Tagliatelle with Parmesan

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

YOUR SOLIN GENERATED RECIPE

Truffle Mushroom Tagliatelle with Parmesan

Sautéed cremini mushrooms and shallots tossed with silky chickpea tagliatelle in a velvety truffle-parmesan sauce for a luxurious, savory finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.1g

Fat

11.6g

Carbs

80.1g

SERVINGS

1 serving

INGREDIENTS

3.5 oz chickpea tagliatelle

2 cups cremini mushrooms

0.5 cup non-fat Greek yogurt

2 tbsp grated parmesan cheese

1 tsp truffle oil

1 clove garlic

1 tbsp shallot

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Bring a large pot of salted water to a boil and cook the chickpea tagliatelle according to package directions until al dente.
2
Reserve 0.25 cup of the starchy pasta water before draining the noodles.
3
In a large non-stick skillet over medium heat, sauté the sliced mushrooms and minced shallots until the mushrooms are golden brown and tender.
4
Stir in the minced garlic and cook for 1 minute until fragrant, then season with sea salt and black pepper.
5
Reduce the heat to low and whisk the Greek yogurt with the reserved pasta water in a small bowl until smooth.
6
Add the cooked pasta to the skillet, pour in the yogurt mixture and parmesan cheese, and toss gently until the sauce is creamy and coats the noodles.
7
Remove from heat and drizzle with truffle oil and fresh parsley before serving.