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

Savor tender whole wheat linguine enveloped in a luxurious, creamy sauce featuring a medley of sautéed mushrooms, aromatic garlic, and a hint of truffle oil. This elegant dish marries the earthiness of mushrooms with a subtle tang from nonfat Greek yogurt and the savory depth of Parmesan cheese, creating a balanced meal perfect for any time of day.

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NUTRITION

482kcal
Protein
34.4g
Fat
13.5g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

56g Whole Wheat Linguine

150g Mushrooms

2 Garlic Cloves

1/2 cup Plain Nonfat Greek Yogurt

30g Parmesan Cheese

1 tsp Truffle Oil

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Clean and slice the mushrooms. Peel and mince the garlic cloves.

  • 3

    In a large pan, heat the truffle oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

  • 4

    Add the mushrooms and cook until they release their moisture and become tender, approximately 5-7 minutes. Season with a pinch of salt and pepper.

  • 5

    Reduce the heat to low and stir in the plain nonfat Greek yogurt, allowing it to gently warm and meld with the mushrooms without curdling.

  • 6

    Toss the cooked linguine into the pan, mixing until the pasta is well coated with the creamy mushroom sauce.

  • 7

    Sprinkle the grated Parmesan cheese over the pasta, stirring until it’s slightly melted and integrated into the dish.

  • 8

    Taste and adjust seasonings as needed, then serve immediately while warm.

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

Savor tender whole wheat linguine enveloped in a luxurious, creamy sauce featuring a medley of sautéed mushrooms, aromatic garlic, and a hint of truffle oil. This elegant dish marries the earthiness of mushrooms with a subtle tang from nonfat Greek yogurt and the savory depth of Parmesan cheese, creating a balanced meal perfect for any time of day.

NUTRITION

482kcal
Protein
34.4g
Fat
13.5g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

56g Whole Wheat Linguine

150g Mushrooms

2 Garlic Cloves

1/2 cup Plain Nonfat Greek Yogurt

30g Parmesan Cheese

1 tsp Truffle Oil

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Clean and slice the mushrooms. Peel and mince the garlic cloves.

  • 3

    In a large pan, heat the truffle oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

  • 4

    Add the mushrooms and cook until they release their moisture and become tender, approximately 5-7 minutes. Season with a pinch of salt and pepper.

  • 5

    Reduce the heat to low and stir in the plain nonfat Greek yogurt, allowing it to gently warm and meld with the mushrooms without curdling.

  • 6

    Toss the cooked linguine into the pan, mixing until the pasta is well coated with the creamy mushroom sauce.

  • 7

    Sprinkle the grated Parmesan cheese over the pasta, stirring until it’s slightly melted and integrated into the dish.

  • 8

    Taste and adjust seasonings as needed, then serve immediately while warm.