Hearty Mushroom Ragu with Herb-Roasted Vegetables

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

Hearty Mushroom Ragu with Herb-Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Herb-Roasted Vegetables

Savor a comforting blend of earthy mushrooms and lean ground turkey in a vibrant tomato-based ragu, paired with perfectly herb-roasted bell pepper and zucchini. This dish offers a delightful balance of textures and flavors with a subtle herb infusion, making it a hearty yet clean option for any meal.

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NUTRITION

523kcal
Protein
41.7g
Fat
19.3g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Turkey (85g)

100g Cremini Mushrooms

1/2 cup Tomato Sauce (123g)

1/2 cup Cannellini Beans (130g)

1 medium Bell Pepper (118g)

1/2 medium Zucchini (100g)

1/4 cup chopped Onion (40g)

1 tsp Olive Oil (5g)

1 oz Parmesan Cheese (28g)

1 clove Garlic (3g)

1 tbsp Mixed Fresh Herbs (4g)

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PREPARATION

  • 1

    Preheat your oven to 400°F for the roasted vegetables.

  • 2

    Chop the bell pepper, zucchini, onion, garlic, and mushrooms. Finely chop the mixed herbs.

  • 3

    Heat olive oil in a medium skillet over medium heat. Sauté the chopped garlic and onion until softened.

  • 4

    Add the lean ground turkey to the skillet, cooking until lightly browned.

  • 5

    Stir in the mushrooms and continue to cook until they release their moisture and soften.

  • 6

    Pour in the tomato sauce and add the cannellini beans. Let the ragu simmer for 5-7 minutes to meld the flavors.

  • 7

    Meanwhile, toss the diced bell pepper and zucchini with a pinch of the chopped herbs, salt, and pepper. Roast them in the preheated oven for about 10-12 minutes until tender.

  • 8

    Combine the roasted vegetables with the mushroom ragu or serve them on the side as a vibrant complement.

  • 9

    Plate the dish and top with grated Parmesan cheese and a sprinkle of the remaining fresh herbs. Enjoy warm.

Hearty Mushroom Ragu with Herb-Roasted Vegetables

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

Hearty Mushroom Ragu with Herb-Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Herb-Roasted Vegetables

Savor a comforting blend of earthy mushrooms and lean ground turkey in a vibrant tomato-based ragu, paired with perfectly herb-roasted bell pepper and zucchini. This dish offers a delightful balance of textures and flavors with a subtle herb infusion, making it a hearty yet clean option for any meal.

NUTRITION

523kcal
Protein
41.7g
Fat
19.3g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Turkey (85g)

100g Cremini Mushrooms

1/2 cup Tomato Sauce (123g)

1/2 cup Cannellini Beans (130g)

1 medium Bell Pepper (118g)

1/2 medium Zucchini (100g)

1/4 cup chopped Onion (40g)

1 tsp Olive Oil (5g)

1 oz Parmesan Cheese (28g)

1 clove Garlic (3g)

1 tbsp Mixed Fresh Herbs (4g)

PREPARATION

  • 1

    Preheat your oven to 400°F for the roasted vegetables.

  • 2

    Chop the bell pepper, zucchini, onion, garlic, and mushrooms. Finely chop the mixed herbs.

  • 3

    Heat olive oil in a medium skillet over medium heat. Sauté the chopped garlic and onion until softened.

  • 4

    Add the lean ground turkey to the skillet, cooking until lightly browned.

  • 5

    Stir in the mushrooms and continue to cook until they release their moisture and soften.

  • 6

    Pour in the tomato sauce and add the cannellini beans. Let the ragu simmer for 5-7 minutes to meld the flavors.

  • 7

    Meanwhile, toss the diced bell pepper and zucchini with a pinch of the chopped herbs, salt, and pepper. Roast them in the preheated oven for about 10-12 minutes until tender.

  • 8

    Combine the roasted vegetables with the mushroom ragu or serve them on the side as a vibrant complement.

  • 9

    Plate the dish and top with grated Parmesan cheese and a sprinkle of the remaining fresh herbs. Enjoy warm.