Creamy Truffle Mushroom Protein Pasta

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

Creamy Truffle Mushroom Protein Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Protein Pasta

Savor the unique blend of earthy mushrooms and a luxurious, creamy truffle-infused sauce, perfectly balanced with whole wheat pasta and Greek yogurt for an extra protein boost. This dish is a delightful experience that caters to both comfort and nutrition, making it an excellent choice for a hearty breakfast, lunch, or dinner.

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NUTRITION

436kcal
Protein
33.2g
Fat
10g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup Sliced Mushrooms

1 cup Baby Spinach

1 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp Truffle Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    In a skillet over medium heat, warm the olive oil and sauté the minced garlic until fragrant.

  • 3

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

  • 4

    Mix in the baby spinach and sauté until just wilted.

  • 5

    Lower the heat and stir in the nonfat Greek yogurt, allowing it to warm without boiling, then drizzle in the truffle oil.

  • 6

    Season with salt and pepper, then add the cooked pasta to the skillet.

  • 7

    Toss everything together until the pasta is evenly coated with the creamy mushroom sauce.

  • 8

    Serve warm, and enjoy your protein-packed, creamy truffle mushroom pasta.

Creamy Truffle Mushroom Protein Pasta

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

Creamy Truffle Mushroom Protein Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Protein Pasta

Savor the unique blend of earthy mushrooms and a luxurious, creamy truffle-infused sauce, perfectly balanced with whole wheat pasta and Greek yogurt for an extra protein boost. This dish is a delightful experience that caters to both comfort and nutrition, making it an excellent choice for a hearty breakfast, lunch, or dinner.

NUTRITION

436kcal
Protein
33.2g
Fat
10g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup Sliced Mushrooms

1 cup Baby Spinach

1 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp Truffle Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    In a skillet over medium heat, warm the olive oil and sauté the minced garlic until fragrant.

  • 3

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

  • 4

    Mix in the baby spinach and sauté until just wilted.

  • 5

    Lower the heat and stir in the nonfat Greek yogurt, allowing it to warm without boiling, then drizzle in the truffle oil.

  • 6

    Season with salt and pepper, then add the cooked pasta to the skillet.

  • 7

    Toss everything together until the pasta is evenly coated with the creamy mushroom sauce.

  • 8

    Serve warm, and enjoy your protein-packed, creamy truffle mushroom pasta.