YOUR SOLIN GENERATED RECIPE
Truffle Mushroom Tagliatelle with Parmesan
Sautéed cremini mushrooms tossed with chickpea tagliatelle in a velvety truffle-infused cream sauce, finished with a generous dusting of sharp parmesan cheese.
INGREDIENTS
2 oz Chickpea tagliatelle
2 cups Cremini mushrooms
0.5 cup Non-fat Greek yogurt
0.5 cup Liquid egg whites
2 tbsp Grated parmesan cheese
0.5 tbsp Extra virgin olive oil
1 tsp Truffle oil
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh parsley
PREPARATION
Bring a large pot of salted water to a boil and cook the chickpea tagliatelle according to package directions until al dente.
While the pasta cooks, heat the olive oil in a large skillet over medium heat and sauté the sliced cremini mushrooms until browned and tender.
Add the minced garlic to the skillet and cook for 1 minute until fragrant, then season with sea salt and black pepper.
In a small bowl, whisk together the Greek yogurt, liquid egg whites, and grated parmesan cheese until smooth to create the protein-rich sauce base.
Drain the pasta, reserving 1/4 cup of the starchy cooking water, and add the pasta directly into the skillet with the mushrooms.
Turn off the heat and quickly stir in the yogurt mixture and reserved pasta water, tossing constantly to create a creamy coating without scrambling the eggs.
Drizzle the truffle oil over the pasta and garnish with freshly chopped parsley before serving immediately.