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 velvety and aromatic linguine dish where earthy mushrooms meet the luxurious essence of truffle oil. Creamy Greek yogurt and nutritional yeast come together to provide a silky sauce that clings to whole wheat pasta, accented with garlic and fresh spinach for a bright finish.

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NUTRITION

523kcal
Protein
34.1g
Fat
12.7g
Carbs
76.6g

SERVINGS

1 serving

INGREDIENTS

2 oz dry Whole Wheat Linguine

100g Cremini Mushrooms

100g Cannellini Beans

1 clove Garlic

1 cup Fresh Spinach

1/4 cup Low-Fat Greek Yogurt

1/4 cup Additional Low-Fat Greek Yogurt

2 tbsp Nutritional Yeast

1 tsp Truffle Oil

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Cook the whole wheat linguine according to package directions until al dente. Drain and set aside.

  • 2

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

  • 3

    Add the sliced cremini mushrooms to the skillet. Sauté until they soften and begin to brown, about 5-7 minutes.

  • 4

    Stir in the cannellini beans and cook for an additional 2 minutes to warm through.

  • 5

    Mix in the fresh spinach and allow it to wilt slightly.

  • 6

    Lower the heat and combine both portions of Greek yogurt and nutritional yeast with the mushroom mixture, stirring until creamy. Drizzle in the truffle oil and season with salt and pepper to taste.

  • 7

    Toss the cooked linguine into the creamy mushroom sauce, ensuring the pasta is well coated.

  • 8

    Serve immediately, enjoying the rich, earthy flavors with every bite.

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 velvety and aromatic linguine dish where earthy mushrooms meet the luxurious essence of truffle oil. Creamy Greek yogurt and nutritional yeast come together to provide a silky sauce that clings to whole wheat pasta, accented with garlic and fresh spinach for a bright finish.

NUTRITION

523kcal
Protein
34.1g
Fat
12.7g
Carbs
76.6g

SERVINGS

1 serving

INGREDIENTS

2 oz dry Whole Wheat Linguine

100g Cremini Mushrooms

100g Cannellini Beans

1 clove Garlic

1 cup Fresh Spinach

1/4 cup Low-Fat Greek Yogurt

1/4 cup Additional Low-Fat Greek Yogurt

2 tbsp Nutritional Yeast

1 tsp Truffle Oil

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Cook the whole wheat linguine according to package directions until al dente. Drain and set aside.

  • 2

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

  • 3

    Add the sliced cremini mushrooms to the skillet. Sauté until they soften and begin to brown, about 5-7 minutes.

  • 4

    Stir in the cannellini beans and cook for an additional 2 minutes to warm through.

  • 5

    Mix in the fresh spinach and allow it to wilt slightly.

  • 6

    Lower the heat and combine both portions of Greek yogurt and nutritional yeast with the mushroom mixture, stirring until creamy. Drizzle in the truffle oil and season with salt and pepper to taste.

  • 7

    Toss the cooked linguine into the creamy mushroom sauce, ensuring the pasta is well coated.

  • 8

    Serve immediately, enjoying the rich, earthy flavors with every bite.