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 this luxurious yet balanced dish where al dente linguine meets a creamy, garlic-infused mushroom medley enhanced with a hint of truffle oil for an indulgent finish. The dish is brightened with a touch of nonfat Greek yogurt and enriched with protein-packed cannellini beans and a sprinkle of Parmesan, making each bite both hearty and sophisticated.

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NUTRITION

518kcal
Protein
34.2g
Fat
10.5g
Carbs
77.5g

SERVINGS

1 serving

INGREDIENTS

2 oz dry linguine pasta

200 g cremini mushrooms

1/2 cup cannellini beans

1/2 cup nonfat Greek yogurt

0.5 oz grated Parmesan cheese

1 clove garlic

1 tsp truffle oil

1/4 cup vegetable broth

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium heat and add the truffle oil. Add minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the sliced cremini mushrooms to the skillet and sauté until tender and lightly browned, about 5-7 minutes.

  • 4

    Stir in the vegetable broth and allow to simmer for a minute, then add the cannellini beans. Let the mixture heat through.

  • 5

    Lower the heat and mix in the nonfat Greek yogurt until a creamy sauce forms, stirring well to combine.

  • 6

    Toss the cooked linguine into the skillet, stirring gently to coat the pasta evenly with the sauce.

  • 7

    Season with salt and pepper to taste, then remove from heat. Plate the pasta and finish with a light sprinkle of grated Parmesan cheese.

  • 8

    Serve immediately and enjoy your creamy, flavorful mushroom linguine with a hint of truffle.

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 this luxurious yet balanced dish where al dente linguine meets a creamy, garlic-infused mushroom medley enhanced with a hint of truffle oil for an indulgent finish. The dish is brightened with a touch of nonfat Greek yogurt and enriched with protein-packed cannellini beans and a sprinkle of Parmesan, making each bite both hearty and sophisticated.

NUTRITION

518kcal
Protein
34.2g
Fat
10.5g
Carbs
77.5g

SERVINGS

1 serving

INGREDIENTS

2 oz dry linguine pasta

200 g cremini mushrooms

1/2 cup cannellini beans

1/2 cup nonfat Greek yogurt

0.5 oz grated Parmesan cheese

1 clove garlic

1 tsp truffle oil

1/4 cup vegetable broth

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium heat and add the truffle oil. Add minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the sliced cremini mushrooms to the skillet and sauté until tender and lightly browned, about 5-7 minutes.

  • 4

    Stir in the vegetable broth and allow to simmer for a minute, then add the cannellini beans. Let the mixture heat through.

  • 5

    Lower the heat and mix in the nonfat Greek yogurt until a creamy sauce forms, stirring well to combine.

  • 6

    Toss the cooked linguine into the skillet, stirring gently to coat the pasta evenly with the sauce.

  • 7

    Season with salt and pepper to taste, then remove from heat. Plate the pasta and finish with a light sprinkle of grated Parmesan cheese.

  • 8

    Serve immediately and enjoy your creamy, flavorful mushroom linguine with a hint of truffle.