Creamy Garlic-Truffle Mushroom Pasta with Fresh Herbs

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

Creamy Garlic-Truffle Mushroom Pasta with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Garlic-Truffle Mushroom Pasta with Fresh Herbs

Savor a luxurious and velvety pasta featuring earthy mushrooms sautéed with garlic and elevated by a drizzle of aromatic truffle oil. Creamy Greek yogurt and a dusting of Parmesan intertwine with fresh herbs to deliver a dish that's both comforting and gourmet.

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NUTRITION

458kcal
Protein
34.3g
Fat
13.2g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup Button Mushrooms, sliced

1 Garlic clove, minced

150 g Nonfat Greek Yogurt

1 oz Parmesan Cheese, grated

1 tsp Truffle Oil

1 tbsp Fresh Mixed Herbs (Parsley & Basil), chopped

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PREPARATION

  • 1

    Cook the whole wheat pasta in a pot of boiling water until al dente, then drain and set aside.

  • 2

    In a non-stick pan, heat a small drizzle of water or a tiny splash of olive oil (if preferred) over medium heat. Sauté the minced garlic until fragrant, about 30 seconds.

  • 3

    Add the sliced mushrooms to the pan and cook until they release their moisture and turn golden, about 5 minutes.

  • 4

    Lower the heat and stir in the nonfat Greek yogurt, mixing well with the mushrooms and garlic to create a creamy sauce.

  • 5

    Toss the drained pasta into the sauce, ensuring each strand is well-coated.

  • 6

    Drizzle the truffle oil over the pasta and sprinkle in the grated Parmesan cheese, stirring gently to combine.

  • 7

    Finish by folding in the fresh chopped herbs. Taste and adjust seasoning as needed, then serve immediately.

Creamy Garlic-Truffle Mushroom Pasta with Fresh Herbs

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

Creamy Garlic-Truffle Mushroom Pasta with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Garlic-Truffle Mushroom Pasta with Fresh Herbs

Savor a luxurious and velvety pasta featuring earthy mushrooms sautéed with garlic and elevated by a drizzle of aromatic truffle oil. Creamy Greek yogurt and a dusting of Parmesan intertwine with fresh herbs to deliver a dish that's both comforting and gourmet.

NUTRITION

458kcal
Protein
34.3g
Fat
13.2g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup Button Mushrooms, sliced

1 Garlic clove, minced

150 g Nonfat Greek Yogurt

1 oz Parmesan Cheese, grated

1 tsp Truffle Oil

1 tbsp Fresh Mixed Herbs (Parsley & Basil), chopped

PREPARATION

  • 1

    Cook the whole wheat pasta in a pot of boiling water until al dente, then drain and set aside.

  • 2

    In a non-stick pan, heat a small drizzle of water or a tiny splash of olive oil (if preferred) over medium heat. Sauté the minced garlic until fragrant, about 30 seconds.

  • 3

    Add the sliced mushrooms to the pan and cook until they release their moisture and turn golden, about 5 minutes.

  • 4

    Lower the heat and stir in the nonfat Greek yogurt, mixing well with the mushrooms and garlic to create a creamy sauce.

  • 5

    Toss the drained pasta into the sauce, ensuring each strand is well-coated.

  • 6

    Drizzle the truffle oil over the pasta and sprinkle in the grated Parmesan cheese, stirring gently to combine.

  • 7

    Finish by folding in the fresh chopped herbs. Taste and adjust seasoning as needed, then serve immediately.