Name: Truffle Mushroom Tagliatelle with Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Chickpea Tagliatelle; 2 cups Cremini Mushrooms; 0.5 tbsp Olive Oil; 0.5 cup Nonfat Greek Yogurt; 2 tbsp Grated Parmesan Cheese; 0.5 tsp Truffle Oil; 2 cloves Garlic; 1 tbsp Nutritional Yeast; 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 earthy mushrooms and garlic tossed with protein-rich chickpea tagliatelle in a velvety truffle-infused cream sauce finished with sharp parmesan.

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NUTRITION

Protein

53.6g

Fat

18g

Carbs

70.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chickpea Tagliatelle

2 cups Cremini Mushrooms

0.5 tbsp Olive Oil

0.5 cup Nonfat Greek Yogurt

2 tbsp Grated Parmesan Cheese

0.5 tsp Truffle Oil

2 cloves Garlic

1 tbsp Nutritional Yeast

0.25 tsp Sea Salt

0.25 tsp Black Pepper

1 tbsp Fresh Parsley

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PREPARATION

1
Boil a large pot of salted water and cook the chickpea tagliatelle according to package directions until al dente.
2
Reserve 0.25 cup of pasta water before draining the cooked noodles.
3
Heat olive oil in a large skillet over medium-high heat and sauté sliced mushrooms until they are golden brown and tender.
4
Add minced garlic to the skillet and cook for 1 minute until fragrant.
5
Reduce the heat to low and whisk together the Greek yogurt, nutritional yeast, and reserved pasta water in a small bowl until smooth.
6
Add the yogurt mixture and cooked pasta to the skillet, tossing gently to coat the noodles in the creamy sauce without boiling.
7
Remove from heat and stir in the truffle oil, sea salt, and black pepper then serve topped with parmesan and fresh parsley.