NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

1.5 cup Cremini mushrooms

1 tsp Extra virgin olive oil

0.5 cup Non-fat Greek yogurt

1 tbsp Truffle oil

2 tbsp Nutritional yeast

1.5 oz Parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Boil a large pot of salted water and cook the chickpea pasta according to package directions until al dente.

• 2

  While pasta cooks, heat olive oil in a large skillet over medium heat and sauté sliced mushrooms until golden brown and tender.

• 3

  Add minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.

• 4

  In a small bowl, whisk together the Greek yogurt, nutritional yeast, sea salt, and black pepper until smooth.

• 5

  Reserve 1/4 cup of pasta water, then drain the pasta and return it to the pot over low heat.

• 6

  Stir in the yogurt mixture, sautéed mushrooms, and reserved pasta water, tossing gently until a creamy sauce forms.

• 7

  Remove from heat and drizzle with truffle oil, then top with grated parmesan and fresh parsley before serving.