Hearty Mushroom Ragu with Herb-Roasted Vegetables

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

Hearty Mushroom Ragu with Herb-Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Herb-Roasted Vegetables

Savor a comforting bowl of mushroom ragu enriched with lean ground turkey, simmered in a vibrant tomato sauce, and served alongside a medley of herb-roasted vegetables. This dish marries the earthy flavors of mushrooms with the freshness of zucchini and bell peppers, creating a balanced, satisfying meal perfect for any time of day.

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NUTRITION

456kcal
Protein
36.9g
Fat
19.3g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

2 cups Cremini Mushrooms

1 cup Tomato Sauce

1 medium Zucchini

1 medium Red Bell Pepper

0.5 medium Yellow Onion

1 tbsp Olive Oil

2 Garlic Cloves

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for the herb-roasted vegetables.

  • 2

    Slice the zucchini and red bell pepper into bite-sized pieces; toss with olive oil, chopped fresh thyme, rosemary, salt, and pepper, then spread evenly on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 20-25 minutes, until tender and lightly caramelized.

  • 4

    Meanwhile, heat a large skillet over medium heat. Finely chop the half onion and garlic cloves and sauté in a small splash of olive oil until softened.

  • 5

    Add the lean ground turkey to the skillet, breaking it up with a spoon, and cook until it begins to brown.

  • 6

    Stir in the sliced cremini mushrooms and continue cooking until they release their moisture and soften, about 5 minutes.

  • 7

    Pour in the tomato sauce, add additional salt and pepper if needed, and let the mixture simmer for 8-10 minutes until the flavors meld together.

  • 8

    Plate a generous serving of the mushroom and turkey ragu alongside the herb-roasted vegetables and enjoy your hearty, balanced meal.

Hearty Mushroom Ragu with Herb-Roasted Vegetables

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

Hearty Mushroom Ragu with Herb-Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Herb-Roasted Vegetables

Savor a comforting bowl of mushroom ragu enriched with lean ground turkey, simmered in a vibrant tomato sauce, and served alongside a medley of herb-roasted vegetables. This dish marries the earthy flavors of mushrooms with the freshness of zucchini and bell peppers, creating a balanced, satisfying meal perfect for any time of day.

NUTRITION

456kcal
Protein
36.9g
Fat
19.3g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

2 cups Cremini Mushrooms

1 cup Tomato Sauce

1 medium Zucchini

1 medium Red Bell Pepper

0.5 medium Yellow Onion

1 tbsp Olive Oil

2 Garlic Cloves

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for the herb-roasted vegetables.

  • 2

    Slice the zucchini and red bell pepper into bite-sized pieces; toss with olive oil, chopped fresh thyme, rosemary, salt, and pepper, then spread evenly on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 20-25 minutes, until tender and lightly caramelized.

  • 4

    Meanwhile, heat a large skillet over medium heat. Finely chop the half onion and garlic cloves and sauté in a small splash of olive oil until softened.

  • 5

    Add the lean ground turkey to the skillet, breaking it up with a spoon, and cook until it begins to brown.

  • 6

    Stir in the sliced cremini mushrooms and continue cooking until they release their moisture and soften, about 5 minutes.

  • 7

    Pour in the tomato sauce, add additional salt and pepper if needed, and let the mixture simmer for 8-10 minutes until the flavors meld together.

  • 8

    Plate a generous serving of the mushroom and turkey ragu alongside the herb-roasted vegetables and enjoy your hearty, balanced meal.