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

Indulge in a delightful plate of whole wheat linguine tossed in a silky, garlicky mushroom sauce, elevated by earthy truffle oil and crispy tempeh. Every bite is a delicious balance of savory mushrooms, tender tempeh, and a creamy, decadent finish that makes this dish a comforting feast.

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NUTRITION

575kcal
Protein
32.7g
Fat
26.6g
Carbs
59.3g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Linguine (56g)

2 cups sliced White Button Mushrooms (144g)

3 ounces Tempeh (85g)

1/4 cup Unsweetened Almond Milk (60ml)

2 tablespoons Cashew Cream (30g)

2 tablespoons Grated Parmesan Cheese (10g)

2 cloves Garlic

1 teaspoon Truffle Oil (5ml)

1 teaspoon Olive Oil (5ml)

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PREPARATION

  • 1

    Cook the whole wheat linguine in boiling salted water according to package instructions until al dente. Drain and set aside, reserving a little pasta water.

  • 2

    While the pasta cooks, slice the mushrooms and garlic finely.

  • 3

    Heat the olive oil in a large skillet over medium heat. Sauté the garlic until fragrant, about 30 seconds.

  • 4

    Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes.

  • 5

    Cube or slice the tempeh into bite-sized pieces and add to the pan. Sauté for an additional 3-4 minutes until lightly golden.

  • 6

    Lower the heat and stir in the unsweetened almond milk and cashew cream to form a light, creamy sauce. If the sauce appears too thick, add a splash of the reserved pasta water.

  • 7

    Toss the cooked linguine into the skillet, ensuring it is evenly coated with the creamy mushroom and tempeh sauce.

  • 8

    Finish by drizzling the truffle oil over the pasta and sprinkling the grated Parmesan cheese. Season with salt and pepper to taste.

  • 9

    Serve warm and enjoy this luxurious, earthy dish that perfectly balances a creaminess with the deep, rich flavors of mushroom and truffle.

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

Indulge in a delightful plate of whole wheat linguine tossed in a silky, garlicky mushroom sauce, elevated by earthy truffle oil and crispy tempeh. Every bite is a delicious balance of savory mushrooms, tender tempeh, and a creamy, decadent finish that makes this dish a comforting feast.

NUTRITION

575kcal
Protein
32.7g
Fat
26.6g
Carbs
59.3g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Linguine (56g)

2 cups sliced White Button Mushrooms (144g)

3 ounces Tempeh (85g)

1/4 cup Unsweetened Almond Milk (60ml)

2 tablespoons Cashew Cream (30g)

2 tablespoons Grated Parmesan Cheese (10g)

2 cloves Garlic

1 teaspoon Truffle Oil (5ml)

1 teaspoon Olive Oil (5ml)

PREPARATION

  • 1

    Cook the whole wheat linguine in boiling salted water according to package instructions until al dente. Drain and set aside, reserving a little pasta water.

  • 2

    While the pasta cooks, slice the mushrooms and garlic finely.

  • 3

    Heat the olive oil in a large skillet over medium heat. Sauté the garlic until fragrant, about 30 seconds.

  • 4

    Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes.

  • 5

    Cube or slice the tempeh into bite-sized pieces and add to the pan. Sauté for an additional 3-4 minutes until lightly golden.

  • 6

    Lower the heat and stir in the unsweetened almond milk and cashew cream to form a light, creamy sauce. If the sauce appears too thick, add a splash of the reserved pasta water.

  • 7

    Toss the cooked linguine into the skillet, ensuring it is evenly coated with the creamy mushroom and tempeh sauce.

  • 8

    Finish by drizzling the truffle oil over the pasta and sprinkling the grated Parmesan cheese. Season with salt and pepper to taste.

  • 9

    Serve warm and enjoy this luxurious, earthy dish that perfectly balances a creaminess with the deep, rich flavors of mushroom and truffle.