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

A comforting dish that melds a savory mushroom ragu enriched with lean ground turkey and cannellini beans, simmered in a tomato garlic base. Paired with a medley of herb-roasted vegetables including zucchini, bell pepper, and cherry tomatoes, this dish delivers a lively and hearty burst of flavor perfect for any meal time.

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NUTRITION

462kcal
Protein
36.1g
Fat
18.6g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

2 cups Button Mushrooms (sliced)

1/2 cup Cannellini Beans

1/4 medium Yellow Onion (chopped)

1 clove Garlic

1/2 cup Diced Tomatoes (canned)

1/2 cup Zucchini (sliced)

1/2 cup Red Bell Pepper (chopped)

1/2 cup Cherry Tomatoes

1 tbsp Extra Virgin Olive Oil

2 tbsp Mixed Fresh Herbs (Basil and Thyme)

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    In a skillet over medium heat, drizzle a little olive oil and add the chopped onion. Sauté until softened, about 2-3 minutes.

  • 3

    Add minced garlic and continue to sauté for another minute until fragrant.

  • 4

    Add the lean ground turkey to the skillet. Cook until it's browned and crumbled, about 5-6 minutes.

  • 5

    Stir in the sliced mushrooms and let them cook until they release their moisture and begin to soften, about 3-4 minutes.

  • 6

    Mix in the cannellini beans and diced tomatoes. Season with salt, pepper, and half of the chopped herbs. Allow the ragu to simmer for 5 more minutes so the flavors meld.

  • 7

    Meanwhile, combine the zucchini, red bell pepper, and cherry tomatoes on a baking sheet. Drizzle with the remaining olive oil and sprinkle with the rest of the chopped herbs, salt, and pepper.

  • 8

    Roast the vegetables in the preheated oven for 10-12 minutes until they are tender and slightly caramelized.

  • 9

    Plate a serving of the mushroom ragu alongside the herb-roasted vegetables. Garnish with a final sprinkle of fresh herbs if desired and serve warm.

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

A comforting dish that melds a savory mushroom ragu enriched with lean ground turkey and cannellini beans, simmered in a tomato garlic base. Paired with a medley of herb-roasted vegetables including zucchini, bell pepper, and cherry tomatoes, this dish delivers a lively and hearty burst of flavor perfect for any meal time.

NUTRITION

462kcal
Protein
36.1g
Fat
18.6g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

2 cups Button Mushrooms (sliced)

1/2 cup Cannellini Beans

1/4 medium Yellow Onion (chopped)

1 clove Garlic

1/2 cup Diced Tomatoes (canned)

1/2 cup Zucchini (sliced)

1/2 cup Red Bell Pepper (chopped)

1/2 cup Cherry Tomatoes

1 tbsp Extra Virgin Olive Oil

2 tbsp Mixed Fresh Herbs (Basil and Thyme)

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    In a skillet over medium heat, drizzle a little olive oil and add the chopped onion. Sauté until softened, about 2-3 minutes.

  • 3

    Add minced garlic and continue to sauté for another minute until fragrant.

  • 4

    Add the lean ground turkey to the skillet. Cook until it's browned and crumbled, about 5-6 minutes.

  • 5

    Stir in the sliced mushrooms and let them cook until they release their moisture and begin to soften, about 3-4 minutes.

  • 6

    Mix in the cannellini beans and diced tomatoes. Season with salt, pepper, and half of the chopped herbs. Allow the ragu to simmer for 5 more minutes so the flavors meld.

  • 7

    Meanwhile, combine the zucchini, red bell pepper, and cherry tomatoes on a baking sheet. Drizzle with the remaining olive oil and sprinkle with the rest of the chopped herbs, salt, and pepper.

  • 8

    Roast the vegetables in the preheated oven for 10-12 minutes until they are tender and slightly caramelized.

  • 9

    Plate a serving of the mushroom ragu alongside the herb-roasted vegetables. Garnish with a final sprinkle of fresh herbs if desired and serve warm.