Creamy Mushroom and Spinach Lentil Pasta

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

Creamy Mushroom and Spinach Lentil Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom and Spinach Lentil Pasta

Savor this deliciously creamy pasta dish where earthy mushrooms and vibrant spinach meet hearty lentils, all tossed with whole wheat pasta and enriched with a tangy nonfat Greek yogurt sauce. Simple yet sophisticated, this dish promises a comforting meal with a perfect blend of textures and flavors.

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NUTRITION

499kcal
Protein
35.6g
Fat
6.3g
Carbs
77.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

3/4 cup Cooked Brown Lentils

1 cup Sliced Mushrooms

1 cup Baby Spinach

1/2 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the sliced mushrooms to the skillet and cook for about 4-5 minutes until they soften and begin to brown.

  • 4

    Stir in the cooked lentils and baby spinach. Sauté until the spinach wilts, about 2 minutes. Season with salt and pepper to taste.

  • 5

    Reduce the heat to low and incorporate the nonfat Greek yogurt, stirring thoroughly to create a creamy sauce. Be sure not to boil the yogurt to avoid curdling.

  • 6

    Add the cooked pasta to the skillet and gently toss to combine all ingredients, ensuring the pasta is evenly coated with the creamy mushroom and spinach mixture.

  • 7

    Serve warm and enjoy your balanced, protein-packed meal.

Creamy Mushroom and Spinach Lentil Pasta

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

Creamy Mushroom and Spinach Lentil Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom and Spinach Lentil Pasta

Savor this deliciously creamy pasta dish where earthy mushrooms and vibrant spinach meet hearty lentils, all tossed with whole wheat pasta and enriched with a tangy nonfat Greek yogurt sauce. Simple yet sophisticated, this dish promises a comforting meal with a perfect blend of textures and flavors.

NUTRITION

499kcal
Protein
35.6g
Fat
6.3g
Carbs
77.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

3/4 cup Cooked Brown Lentils

1 cup Sliced Mushrooms

1 cup Baby Spinach

1/2 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the sliced mushrooms to the skillet and cook for about 4-5 minutes until they soften and begin to brown.

  • 4

    Stir in the cooked lentils and baby spinach. Sauté until the spinach wilts, about 2 minutes. Season with salt and pepper to taste.

  • 5

    Reduce the heat to low and incorporate the nonfat Greek yogurt, stirring thoroughly to create a creamy sauce. Be sure not to boil the yogurt to avoid curdling.

  • 6

    Add the cooked pasta to the skillet and gently toss to combine all ingredients, ensuring the pasta is evenly coated with the creamy mushroom and spinach mixture.

  • 7

    Serve warm and enjoy your balanced, protein-packed meal.