YOUR SOLIN GENERATED RECIPE
Creamy Garlic-Truffle Mushroom Linguine
Savor the earthy aroma of sautéed cremini mushrooms and garlic, enhanced by a luxurious drizzle of truffle oil, perfectly balanced with a creamy Greek yogurt sauce and delicate tofu cubes. This dish offers a sophisticated twist on a classic pasta, delivering a harmonious blend of textures and rich umami flavors with a gourmet finish.
INGREDIENTS
75g whole wheat linguine (dry)
150g cremini mushrooms
3 garlic cloves
1 tsp extra virgin olive oil
1 tsp truffle oil
1/2 cup unsweetened non-fat Greek yogurt
100g extra firm tofu
2 tbsp grated Parmesan cheese
Salt and pepper to taste
1 tbsp fresh parsley
PREPARATION
Cook the whole wheat linguine according to package instructions until al dente, then drain and set aside.
Press the extra firm tofu to remove excess water, then cut into small cubes.
Clean and slice the cremini mushrooms. Peel and mince the garlic cloves.
In a large skillet, heat the extra virgin olive oil over medium heat. Sauté the minced garlic until fragrant, about 1 minute.
Add the sliced mushrooms to the skillet, and cook until they begin to soften, approximately 4-5 minutes.
Stir in the tofu cubes and cook for an additional 2 minutes, allowing them to warm through and lightly brown.
Reduce the heat to low and mix in the unsweetened Greek yogurt and grated Parmesan cheese, stirring until the sauce is smooth and creamy.
Drizzle the truffle oil into the skillet and gently toss to combine all ingredients. Season with salt and pepper to taste.
Add the cooked linguine to the skillet and toss until the pasta is evenly coated with the creamy sauce.
Garnish with freshly chopped parsley before serving.