Creamy Garlic-Truffle Mushroom Linguine

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

Creamy Garlic-Truffle Mushroom Linguine

YOUR SOLIN GENERATED RECIPE

Creamy Garlic-Truffle Mushroom Linguine

Savor the indulgent blend of earthy mushrooms and aromatic garlic, enriched with a creamy Greek yogurt sauce enhanced by a hint of truffle oil and topped with a sprinkle of parmesan cheese. This dish offers a luxurious twist on classic linguine, perfectly balancing rich flavors and a satisfying, health-conscious meal.

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NUTRITION

519kcal
Protein
34.4g
Fat
20.3g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Linguine (Dry)

1 cup Mixed Mushrooms

2 Garlic Cloves

1 tablespoon Olive Oil

200 grams Low-Fat Greek Yogurt

2 tablespoons Parmesan Cheese

1/2 teaspoon Truffle Oil

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PREPARATION

  • 1

    Cook the whole wheat linguine according to package directions until al dente. Drain and set aside.

  • 2

    Heat the olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

  • 3

    Add the mixed mushrooms to the skillet and cook until they are tender and begin to brown, about 4-5 minutes.

  • 4

    Lower the heat and stir in the low-fat Greek yogurt. Mix well to create a creamy sauce, then drizzle in the truffle oil and stir gently.

  • 5

    Toss the cooked linguine into the skillet, ensuring that the pasta is evenly coated with the creamy mushroom sauce.

  • 6

    Plate the linguine and top with grated parmesan cheese. Serve immediately and enjoy the decadent flavors of this dish.

Creamy Garlic-Truffle Mushroom Linguine

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

Creamy Garlic-Truffle Mushroom Linguine

YOUR SOLIN GENERATED RECIPE

Creamy Garlic-Truffle Mushroom Linguine

Savor the indulgent blend of earthy mushrooms and aromatic garlic, enriched with a creamy Greek yogurt sauce enhanced by a hint of truffle oil and topped with a sprinkle of parmesan cheese. This dish offers a luxurious twist on classic linguine, perfectly balancing rich flavors and a satisfying, health-conscious meal.

NUTRITION

519kcal
Protein
34.4g
Fat
20.3g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Linguine (Dry)

1 cup Mixed Mushrooms

2 Garlic Cloves

1 tablespoon Olive Oil

200 grams Low-Fat Greek Yogurt

2 tablespoons Parmesan Cheese

1/2 teaspoon Truffle Oil

PREPARATION

  • 1

    Cook the whole wheat linguine according to package directions until al dente. Drain and set aside.

  • 2

    Heat the olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

  • 3

    Add the mixed mushrooms to the skillet and cook until they are tender and begin to brown, about 4-5 minutes.

  • 4

    Lower the heat and stir in the low-fat Greek yogurt. Mix well to create a creamy sauce, then drizzle in the truffle oil and stir gently.

  • 5

    Toss the cooked linguine into the skillet, ensuring that the pasta is evenly coated with the creamy mushroom sauce.

  • 6

    Plate the linguine and top with grated parmesan cheese. Serve immediately and enjoy the decadent flavors of this dish.