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

Delight in this elegant twist on a classic pasta dish featuring whole wheat linguine tossed in a creamy garlic sauce enriched with earthy mushrooms and a luxurious hint of truffle oil. Finished with fresh spinach and a generous sprinkle of Parmesan, this meal is a savory balance of smooth textures and bold flavors.

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NUTRITION

551kcal
Protein
36g
Fat
22.5g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Linguine

1 cup sliced Button Mushrooms

2 cloves Garlic, minced

1/2 cup Unsweetened Almond Milk

1/2 cup Plain Nonfat Greek Yogurt

1.5 oz Parmesan Cheese, grated

1 tsp Truffle Oil

1 tsp Olive Oil

1 cup Fresh Spinach

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PREPARATION

  • 1

    Cook the whole wheat linguine according to package instructions until al dente; drain and set aside.

  • 2

    In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, being careful not to burn it.

  • 3

    Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender, about 5 minutes.

  • 4

    Reduce the heat to low and stir in the unsweetened almond milk and Greek yogurt until the sauce becomes smooth and creamy.

  • 5

    Mix in the cooked linguine and fresh spinach, allowing the spinach to wilt slightly from the residual heat.

  • 6

    Drizzle the truffle oil over the pasta and gently toss to combine all flavors.

  • 7

    Plate the linguine and finish by sprinkling the grated Parmesan cheese on top. Serve warm and enjoy.

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

Delight in this elegant twist on a classic pasta dish featuring whole wheat linguine tossed in a creamy garlic sauce enriched with earthy mushrooms and a luxurious hint of truffle oil. Finished with fresh spinach and a generous sprinkle of Parmesan, this meal is a savory balance of smooth textures and bold flavors.

NUTRITION

551kcal
Protein
36g
Fat
22.5g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Linguine

1 cup sliced Button Mushrooms

2 cloves Garlic, minced

1/2 cup Unsweetened Almond Milk

1/2 cup Plain Nonfat Greek Yogurt

1.5 oz Parmesan Cheese, grated

1 tsp Truffle Oil

1 tsp Olive Oil

1 cup Fresh Spinach

PREPARATION

  • 1

    Cook the whole wheat linguine according to package instructions until al dente; drain and set aside.

  • 2

    In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, being careful not to burn it.

  • 3

    Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender, about 5 minutes.

  • 4

    Reduce the heat to low and stir in the unsweetened almond milk and Greek yogurt until the sauce becomes smooth and creamy.

  • 5

    Mix in the cooked linguine and fresh spinach, allowing the spinach to wilt slightly from the residual heat.

  • 6

    Drizzle the truffle oil over the pasta and gently toss to combine all flavors.

  • 7

    Plate the linguine and finish by sprinkling the grated Parmesan cheese on top. Serve warm and enjoy.