Creamy Mushroom Truffle Pasta

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

Creamy Mushroom Truffle Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Truffle Pasta

A luxurious bowl of silky pasta tossed with sautéed mushrooms in a light yet decadent truffle cream sauce. Fresh herbs and garlic enhance the earthy flavors, while the perfectly cooked pasta creates a restaurant-worthy dish that satisfies without feeling heavy.

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NUTRITION

419kcal
Protein
33.4g
Fat
15.9g
Carbs
45.9g

SERVINGS

1 serving

INGREDIENTS

2 oz chickpea pasta

4 oz baby bella mushrooms, sliced

1/2 cup plain non-fat Greek yogurt

2 cloves garlic, minced

1 tablespoon fresh thyme leaves

2 teaspoons extra virgin olive oil

1/2 teaspoon black truffle oil

1 tablespoon nutritional yeast

Salt and black pepper to taste

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PREPARATION

  • 1

    Bring a pot of salted water to boil for the chickpea pasta.

  • 2

    Clean and slice the mushrooms, mince the garlic, and remove thyme leaves from stems.

  • 3

    Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.

  • 4

    Add sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes.

  • 5

    Meanwhile, cook the chickpea pasta according to package instructions until al dente (usually 6-8 minutes). Reserve 1/4 cup of pasta water before draining.

  • 6

    Lower heat under the mushrooms and add Greek yogurt, stirring constantly to prevent curdling.

  • 7

    Add cooked pasta to the skillet with mushroom sauce, along with a splash of reserved pasta water to help create a silky sauce.

  • 8

    Stir in fresh thyme leaves and nutritional yeast.

  • 9

    Remove from heat and finish with a drizzle of truffle oil.

  • 10

    Season with salt and fresh black pepper to taste. Serve immediately.

Creamy Mushroom Truffle Pasta

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

Creamy Mushroom Truffle Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Truffle Pasta

A luxurious bowl of silky pasta tossed with sautéed mushrooms in a light yet decadent truffle cream sauce. Fresh herbs and garlic enhance the earthy flavors, while the perfectly cooked pasta creates a restaurant-worthy dish that satisfies without feeling heavy.

NUTRITION

419kcal
Protein
33.4g
Fat
15.9g
Carbs
45.9g

SERVINGS

1 serving

INGREDIENTS

2 oz chickpea pasta

4 oz baby bella mushrooms, sliced

1/2 cup plain non-fat Greek yogurt

2 cloves garlic, minced

1 tablespoon fresh thyme leaves

2 teaspoons extra virgin olive oil

1/2 teaspoon black truffle oil

1 tablespoon nutritional yeast

Salt and black pepper to taste

PREPARATION

  • 1

    Bring a pot of salted water to boil for the chickpea pasta.

  • 2

    Clean and slice the mushrooms, mince the garlic, and remove thyme leaves from stems.

  • 3

    Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.

  • 4

    Add sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes.

  • 5

    Meanwhile, cook the chickpea pasta according to package instructions until al dente (usually 6-8 minutes). Reserve 1/4 cup of pasta water before draining.

  • 6

    Lower heat under the mushrooms and add Greek yogurt, stirring constantly to prevent curdling.

  • 7

    Add cooked pasta to the skillet with mushroom sauce, along with a splash of reserved pasta water to help create a silky sauce.

  • 8

    Stir in fresh thyme leaves and nutritional yeast.

  • 9

    Remove from heat and finish with a drizzle of truffle oil.

  • 10

    Season with salt and fresh black pepper to taste. Serve immediately.