Creamy Roasted Mushroom and Spinach Penne

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

Creamy Roasted Mushroom and Spinach Penne

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Mushroom and Spinach Penne

Enjoy a vibrant, comforting plate of whole wheat penne tossed with roasted mushrooms, tender spinach, and a luscious, velvety cashew cream sauce accented with a sprinkle of nutritional yeast. This dish offers a satisfying blend of hearty textures and mild, earthy flavors that will delight your palate at any time of the day.

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NUTRITION

530kcal
Protein
33.2g
Fat
15.7g
Carbs
80.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Whole Wheat Penne (cooked)

1 cup Mushrooms (cremini, chopped)

1 cup Cooked Spinach

1/2 cup Cannellini Beans

1/8 cup Cashews

1 tsp Olive Oil

2 tbsp Nutritional Yeast

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the mushrooms in a little olive oil, salt, and pepper, and spread them on a baking sheet.

  • 2

    Roast the mushrooms for 15-20 minutes until tender and lightly browned.

  • 3

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

  • 4

    In a blender, combine the cashews, garlic, a pinch of salt, and about 2-3 tablespoons of water. Blend until smooth and creamy.

  • 5

    Heat a non-stick skillet over medium heat and add the remaining olive oil. Sauté the cooked spinach briefly to warm it up.

  • 6

    Add the roasted mushrooms and cannellini beans to the skillet, then mix in the cashew cream.

  • 7

    Toss in the penne and stir until the pasta is evenly coated with the creamy sauce.

  • 8

    Sprinkle nutritional yeast over the dish, adjust salt and pepper to taste, and serve warm.

Creamy Roasted Mushroom and Spinach Penne

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

Creamy Roasted Mushroom and Spinach Penne

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Mushroom and Spinach Penne

Enjoy a vibrant, comforting plate of whole wheat penne tossed with roasted mushrooms, tender spinach, and a luscious, velvety cashew cream sauce accented with a sprinkle of nutritional yeast. This dish offers a satisfying blend of hearty textures and mild, earthy flavors that will delight your palate at any time of the day.

NUTRITION

530kcal
Protein
33.2g
Fat
15.7g
Carbs
80.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Whole Wheat Penne (cooked)

1 cup Mushrooms (cremini, chopped)

1 cup Cooked Spinach

1/2 cup Cannellini Beans

1/8 cup Cashews

1 tsp Olive Oil

2 tbsp Nutritional Yeast

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the mushrooms in a little olive oil, salt, and pepper, and spread them on a baking sheet.

  • 2

    Roast the mushrooms for 15-20 minutes until tender and lightly browned.

  • 3

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

  • 4

    In a blender, combine the cashews, garlic, a pinch of salt, and about 2-3 tablespoons of water. Blend until smooth and creamy.

  • 5

    Heat a non-stick skillet over medium heat and add the remaining olive oil. Sauté the cooked spinach briefly to warm it up.

  • 6

    Add the roasted mushrooms and cannellini beans to the skillet, then mix in the cashew cream.

  • 7

    Toss in the penne and stir until the pasta is evenly coated with the creamy sauce.

  • 8

    Sprinkle nutritional yeast over the dish, adjust salt and pepper to taste, and serve warm.