Creamy Garlic-Truffle Mushroom Pasta with Herbs

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

Creamy Garlic-Truffle Mushroom Pasta with Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Garlic-Truffle Mushroom Pasta with Herbs

Savor a luxurious pasta dish featuring whole wheat pasta enveloped in a velvety, tangy sauce of nonfat Greek yogurt, accented by earthy mushrooms, zesty garlic, and a sophisticated drizzle of truffle oil. Fresh herbs and tender cannellini beans add both brightness and protein, creating a meal that delights the palate and meets your nutritional goals.

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NUTRITION

515kcal
Protein
33.7g
Fat
10.8g
Carbs
73.7g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

100g White Button Mushrooms

2 cloves Garlic, minced

3/4 cup Nonfat Greek Yogurt

1/2 cup Cannellini Beans (cooked)

1 tsp Olive Oil

1 tsp Truffle Oil

2 tbsp Fresh Parsley

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PREPARATION

  • 1

    Cook the whole wheat pasta in a pot of boiling salted water until al dente. Drain and set aside.

  • 2

    Meanwhile, heat the olive oil in a large skillet over medium heat. Sauté the minced garlic until fragrant, about 30 seconds.

  • 3

    Add the sliced mushrooms to the skillet and cook until tender and lightly browned, about 5-7 minutes.

  • 4

    Stir in the cannellini beans and cook for another 2 minutes, allowing the flavors to meld.

  • 5

    Reduce heat to low and fold in the nonfat Greek yogurt, stirring gently until a creamy sauce forms.

  • 6

    Toss in the cooked pasta and drizzle with truffle oil, mixing to ensure the pasta is evenly coated.

  • 7

    Finish by sprinkling fresh parsley on top, and season with salt and pepper to taste before serving.

Creamy Garlic-Truffle Mushroom Pasta with Herbs

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

Creamy Garlic-Truffle Mushroom Pasta with Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Garlic-Truffle Mushroom Pasta with Herbs

Savor a luxurious pasta dish featuring whole wheat pasta enveloped in a velvety, tangy sauce of nonfat Greek yogurt, accented by earthy mushrooms, zesty garlic, and a sophisticated drizzle of truffle oil. Fresh herbs and tender cannellini beans add both brightness and protein, creating a meal that delights the palate and meets your nutritional goals.

NUTRITION

515kcal
Protein
33.7g
Fat
10.8g
Carbs
73.7g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

100g White Button Mushrooms

2 cloves Garlic, minced

3/4 cup Nonfat Greek Yogurt

1/2 cup Cannellini Beans (cooked)

1 tsp Olive Oil

1 tsp Truffle Oil

2 tbsp Fresh Parsley

PREPARATION

  • 1

    Cook the whole wheat pasta in a pot of boiling salted water until al dente. Drain and set aside.

  • 2

    Meanwhile, heat the olive oil in a large skillet over medium heat. Sauté the minced garlic until fragrant, about 30 seconds.

  • 3

    Add the sliced mushrooms to the skillet and cook until tender and lightly browned, about 5-7 minutes.

  • 4

    Stir in the cannellini beans and cook for another 2 minutes, allowing the flavors to meld.

  • 5

    Reduce heat to low and fold in the nonfat Greek yogurt, stirring gently until a creamy sauce forms.

  • 6

    Toss in the cooked pasta and drizzle with truffle oil, mixing to ensure the pasta is evenly coated.

  • 7

    Finish by sprinkling fresh parsley on top, and season with salt and pepper to taste before serving.