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 a luxurious yet light dish featuring protein-enriched linguine and tender cremini mushrooms bathed in a velvety, garlicky cream sauce enhanced by the indulgent aroma of truffle oil. This dish delivers an exquisite balance of earthy flavors, creamy textures, and subtle tanginess, making it perfect for a refined breakfast, lunch, or dinner.

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NUTRITION

516kcal
Protein
36.6g
Fat
12.4g
Carbs
77.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Protein-Enriched Linguine

1 cup sliced Cremini Mushrooms

2 cloves minced Garlic

1/2 cup Low-Fat Milk

1/4 cup Plain Low-Fat Greek Yogurt

1/2 cup Cooked Lentils

1 tsp Olive Oil

1 tsp Truffle Oil

Salt & Pepper to taste

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Cook the protein-enriched linguine according to package instructions until al dente, then drain and set aside.

  • 2

    In a large skillet, heat the olive oil over medium heat and add the minced garlic. Sauté until fragrant, about 1 minute.

  • 3

    Add the sliced cremini mushrooms to the skillet and cook until they release their moisture and begin to brown, around 4-5 minutes.

  • 4

    Stir in the cooked lentils and allow them to warm through for about 2 minutes.

  • 5

    Lower the heat and add the low-fat milk and Greek yogurt; stir continuously to create a creamy sauce. Avoid boiling to keep the sauce smooth.

  • 6

    Pour in the truffle oil and season with salt and pepper to taste.

  • 7

    Toss the cooked linguine into the skillet, ensuring that all the pasta is evenly coated with the creamy mushroom mixture.

  • 8

    Finish by sprinkling chopped fresh parsley over the top before serving.

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 a luxurious yet light dish featuring protein-enriched linguine and tender cremini mushrooms bathed in a velvety, garlicky cream sauce enhanced by the indulgent aroma of truffle oil. This dish delivers an exquisite balance of earthy flavors, creamy textures, and subtle tanginess, making it perfect for a refined breakfast, lunch, or dinner.

NUTRITION

516kcal
Protein
36.6g
Fat
12.4g
Carbs
77.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Protein-Enriched Linguine

1 cup sliced Cremini Mushrooms

2 cloves minced Garlic

1/2 cup Low-Fat Milk

1/4 cup Plain Low-Fat Greek Yogurt

1/2 cup Cooked Lentils

1 tsp Olive Oil

1 tsp Truffle Oil

Salt & Pepper to taste

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Cook the protein-enriched linguine according to package instructions until al dente, then drain and set aside.

  • 2

    In a large skillet, heat the olive oil over medium heat and add the minced garlic. Sauté until fragrant, about 1 minute.

  • 3

    Add the sliced cremini mushrooms to the skillet and cook until they release their moisture and begin to brown, around 4-5 minutes.

  • 4

    Stir in the cooked lentils and allow them to warm through for about 2 minutes.

  • 5

    Lower the heat and add the low-fat milk and Greek yogurt; stir continuously to create a creamy sauce. Avoid boiling to keep the sauce smooth.

  • 6

    Pour in the truffle oil and season with salt and pepper to taste.

  • 7

    Toss the cooked linguine into the skillet, ensuring that all the pasta is evenly coated with the creamy mushroom mixture.

  • 8

    Finish by sprinkling chopped fresh parsley over the top before serving.