Creamy Mushroom Whole Wheat Penne with Fresh Greens

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

Creamy Mushroom Whole Wheat Penne with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Whole Wheat Penne with Fresh Greens

Savor this delightfully creamy and wholesome pasta dish featuring al dente whole wheat penne, earthy sautéed mushrooms, vibrant fresh spinach, and protein-packed additions of creamy Greek yogurt and hearty chickpeas. Finished with a hint of garlic, olive oil, and a splash of vegetable broth, this dish is a satisfying, balanced meal with a fresh, vibrant finish.

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NUTRITION

476kcal
Protein
32.6g
Fat
7.8g
Carbs
68.2g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Penne

1 cup Button Mushrooms

1 cup Fresh Spinach

0.33 cup Nonfat Greek Yogurt

0.5 cup Cooked Chickpeas

1 teaspoon Olive Oil

1 Garlic Clove

0.25 cup Vegetable Broth

1 tablespoon Fresh Parsley

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PREPARATION

  • 1

    Cook the whole wheat penne according to the package instructions until al dente. Drain and set aside.

  • 2

    In a large skillet, heat the olive oil over medium heat. Add finely chopped garlic and sauté until fragrant.

  • 3

    Add the sliced button mushrooms to the skillet and cook until they soften and begin to brown, about 5 minutes.

  • 4

    Pour in the vegetable broth to deglaze the pan, stirring to combine with the mushrooms.

  • 5

    Stir in the fresh spinach and let it wilt slightly.

  • 6

    Lower the heat and mix in the nonfat Greek yogurt to create a creamy sauce. If needed, add a little pasta water to reach your desired consistency.

  • 7

    Fold in the cooked chickpeas and then add the drained penne, ensuring the pasta is well coated with the creamy mushroom sauce.

  • 8

    Season with salt and pepper to taste, and garnish with chopped fresh parsley before serving.

Creamy Mushroom Whole Wheat Penne with Fresh Greens

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

Creamy Mushroom Whole Wheat Penne with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Whole Wheat Penne with Fresh Greens

Savor this delightfully creamy and wholesome pasta dish featuring al dente whole wheat penne, earthy sautéed mushrooms, vibrant fresh spinach, and protein-packed additions of creamy Greek yogurt and hearty chickpeas. Finished with a hint of garlic, olive oil, and a splash of vegetable broth, this dish is a satisfying, balanced meal with a fresh, vibrant finish.

NUTRITION

476kcal
Protein
32.6g
Fat
7.8g
Carbs
68.2g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Penne

1 cup Button Mushrooms

1 cup Fresh Spinach

0.33 cup Nonfat Greek Yogurt

0.5 cup Cooked Chickpeas

1 teaspoon Olive Oil

1 Garlic Clove

0.25 cup Vegetable Broth

1 tablespoon Fresh Parsley

PREPARATION

  • 1

    Cook the whole wheat penne according to the package instructions until al dente. Drain and set aside.

  • 2

    In a large skillet, heat the olive oil over medium heat. Add finely chopped garlic and sauté until fragrant.

  • 3

    Add the sliced button mushrooms to the skillet and cook until they soften and begin to brown, about 5 minutes.

  • 4

    Pour in the vegetable broth to deglaze the pan, stirring to combine with the mushrooms.

  • 5

    Stir in the fresh spinach and let it wilt slightly.

  • 6

    Lower the heat and mix in the nonfat Greek yogurt to create a creamy sauce. If needed, add a little pasta water to reach your desired consistency.

  • 7

    Fold in the cooked chickpeas and then add the drained penne, ensuring the pasta is well coated with the creamy mushroom sauce.

  • 8

    Season with salt and pepper to taste, and garnish with chopped fresh parsley before serving.