Hearty Mushroom Ragu with Garlic Herb Zucchini Noodles

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

Hearty Mushroom Ragu with Garlic Herb Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Garlic Herb Zucchini Noodles

Enjoy a vibrant plant-based ragu filled with sautéed mushrooms, hearty cannellini beans, and tender extra-firm tofu, nestled atop freshly spiralized zucchini noodles and finished with a fragrant garlic herb sauce. This dish delivers a satisfying mix of textures and deep, savory flavors that make each bite a delight.

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NUTRITION

467kcal
Protein
32.8g
Fat
23.5g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

200g Button Mushrooms

250g Zucchini

175g Extra-Firm Tofu

0.5 cup Cannellini Beans

0.5 cup Diced Tomatoes

1 tbsp Olive Oil

3 cloves Garlic

3 tbsp Fresh Basil

1 tsp Dried Oregano

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a large skillet over medium heat.

  • 2

    Add minced garlic and sauté until fragrant, about 30 seconds.

  • 3

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

  • 4

    Crumbled extra-firm tofu and drained cannellini beans are added next, stirring well to combine.

  • 5

    Mix in the diced tomatoes, dried oregano, salt, and pepper, reducing the heat to let the flavors meld for 3-4 minutes.

  • 6

    While the ragu simmers, spiralize the zucchini into noodles using a spiralizer or a julienne peeler.

  • 7

    In another pan, lightly sauté the zucchini noodles for 1-2 minutes to warm them without overcooking.

  • 8

    Finish the ragu by stirring in freshly chopped basil, then serve the savory mushroom and tofu ragu over the warm zucchini noodles.

Hearty Mushroom Ragu with Garlic Herb Zucchini Noodles

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

Hearty Mushroom Ragu with Garlic Herb Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Garlic Herb Zucchini Noodles

Enjoy a vibrant plant-based ragu filled with sautéed mushrooms, hearty cannellini beans, and tender extra-firm tofu, nestled atop freshly spiralized zucchini noodles and finished with a fragrant garlic herb sauce. This dish delivers a satisfying mix of textures and deep, savory flavors that make each bite a delight.

NUTRITION

467kcal
Protein
32.8g
Fat
23.5g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

200g Button Mushrooms

250g Zucchini

175g Extra-Firm Tofu

0.5 cup Cannellini Beans

0.5 cup Diced Tomatoes

1 tbsp Olive Oil

3 cloves Garlic

3 tbsp Fresh Basil

1 tsp Dried Oregano

Salt & Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a large skillet over medium heat.

  • 2

    Add minced garlic and sauté until fragrant, about 30 seconds.

  • 3

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

  • 4

    Crumbled extra-firm tofu and drained cannellini beans are added next, stirring well to combine.

  • 5

    Mix in the diced tomatoes, dried oregano, salt, and pepper, reducing the heat to let the flavors meld for 3-4 minutes.

  • 6

    While the ragu simmers, spiralize the zucchini into noodles using a spiralizer or a julienne peeler.

  • 7

    In another pan, lightly sauté the zucchini noodles for 1-2 minutes to warm them without overcooking.

  • 8

    Finish the ragu by stirring in freshly chopped basil, then serve the savory mushroom and tofu ragu over the warm zucchini noodles.