Creamy High-Protein Pasta with Egg and Avocado

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

Creamy High-Protein Pasta with Egg and Avocado

YOUR SOLIN GENERATED RECIPE

Creamy High-Protein Pasta with Egg and Avocado

Lentil pasta and ground turkey tossed in a velvety avocado-egg sauce, topped with steamed broccoli florets and a silky, rich finish.

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NUTRITION

425kcal
Protein
53g
Fat
7.1g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

2 oz Red Lentil Pasta

4 oz 99% Lean Ground Turkey

3.25 oz Liquid Egg Whites

2 tbsp Mashed Avocado

1/2 cup Broccoli Florets

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PREPARATION

  • 1

    Cook the red lentil pasta in boiling water according to package directions until al dente, then drain and set aside.

  • 2

    In a non-stick skillet over medium heat, cook the ground turkey breast until browned and fully cooked through.

  • 3

    Steam the broccoli florets until tender-crisp, about 3 to 4 minutes.

  • 4

    In a small bowl, whisk together the liquid egg whites and mashed avocado until a smooth, pale green sauce forms.

  • 5

    Reduce the skillet heat to low, add the cooked pasta and broccoli to the turkey, and pour in the avocado-egg mixture.

  • 6

    Stir constantly for 1 to 2 minutes until the sauce thickens and coats the pasta with a creamy, custard-like consistency.

  • 7

    Season with a pinch of sea salt and black pepper before serving.

Creamy High-Protein Pasta with Egg and Avocado

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

Creamy High-Protein Pasta with Egg and Avocado

YOUR SOLIN GENERATED RECIPE

Creamy High-Protein Pasta with Egg and Avocado

Lentil pasta and ground turkey tossed in a velvety avocado-egg sauce, topped with steamed broccoli florets and a silky, rich finish.

NUTRITION

425kcal
Protein
53g
Fat
7.1g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

2 oz Red Lentil Pasta

4 oz 99% Lean Ground Turkey

3.25 oz Liquid Egg Whites

2 tbsp Mashed Avocado

1/2 cup Broccoli Florets

PREPARATION

  • 1

    Cook the red lentil pasta in boiling water according to package directions until al dente, then drain and set aside.

  • 2

    In a non-stick skillet over medium heat, cook the ground turkey breast until browned and fully cooked through.

  • 3

    Steam the broccoli florets until tender-crisp, about 3 to 4 minutes.

  • 4

    In a small bowl, whisk together the liquid egg whites and mashed avocado until a smooth, pale green sauce forms.

  • 5

    Reduce the skillet heat to low, add the cooked pasta and broccoli to the turkey, and pour in the avocado-egg mixture.

  • 6

    Stir constantly for 1 to 2 minutes until the sauce thickens and coats the pasta with a creamy, custard-like consistency.

  • 7

    Season with a pinch of sea salt and black pepper before serving.