YOUR SOLIN GENERATED RECIPE
Creamy Truffle Mushroom Protein Pasta
Enjoy a luxurious yet wholesome pasta dish featuring whole wheat pasta tossed with sautéed mushrooms, a light creamy sauce made from nonfat Greek yogurt and a hint of Parmesan, delicately elevated with a drizzle of aromatic truffle oil and fresh garlic. This meal is a sophisticated blend of earthy mushroom flavors with a satisfying protein boost, perfect for a nourishing dinner.
INGREDIENTS
3 oz dry Whole Wheat Pasta
1 cup sliced White Button Mushrooms
1/2 cup Nonfat Plain Greek Yogurt
2 tbsp grated Parmesan Cheese
1 tsp Truffle Oil
1 clove Garlic
1/4 small Onion
1 cup Baby Spinach
Salt & Pepper to taste
PREPARATION
Cook the whole wheat pasta in a large pot of boiling salted water according to package instructions until al dente, then drain.
While the pasta cooks, heat a non-stick pan over medium heat and add the sliced mushrooms, chopped garlic, and diced onion. Sauté until the mushrooms are tender and the onions are translucent, about 4-5 minutes.
Add the baby spinach to the pan and cook until just wilted.
Lower the heat and stir in the nonfat Greek yogurt, allowing it to warm gently without boiling. Mix in the grated Parmesan and drizzle truffle oil over the mixture.
Combine the cooked pasta with the creamy mushroom mixture. Toss thoroughly so that every strand is well coated.
Season with salt and pepper to taste, and serve immediately.