NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea tagliatelle

2 cups Cremini mushrooms

0.5 cup Non-fat Greek yogurt

0.25 cup Liquid egg whites

1 oz Parmesan cheese

1 tsp Truffle oil

1 tsp Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Boil chickpea tagliatelle in salted water according to package directions until al dente, reserving 0.25 cup of pasta water.

• 2

  In a large skillet over medium heat, sauté the sliced mushrooms and minced garlic with a splash of water until the mushrooms are tender and golden.

• 3

  In a small bowl, whisk together the Greek yogurt, liquid egg whites, and half of the grated parmesan until smooth.

• 4

  Reduce the skillet heat to low and add the cooked pasta and reserved pasta water to the mushrooms.

• 5

  Slowly pour the yogurt mixture into the skillet, tossing constantly for 1-2 minutes until the sauce thickens and coats the pasta without scrambling the eggs.

• 6

  Remove from heat and stir in the truffle oil, sea salt, and black pepper.

• 7

  Serve immediately topped with the remaining parmesan cheese and fresh chopped parsley.