Healthy Beef and Mushroom Creamy Pasta

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

Healthy Beef and Mushroom Creamy Pasta

YOUR SOLIN GENERATED RECIPE

Healthy Beef and Mushroom Creamy Pasta

Enjoy this nourishing twist on a classic pasta dish, featuring lean ground beef and earthy mushrooms tossed with whole wheat pasta in a silky, light creamy sauce made from Greek yogurt. A balanced dish with comforting flavors that delivers a satisfying meal without compromising on nutrition.

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NUTRITION

464kcal
Protein
41.2g
Fat
12.7g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Ground Beef (5% Fat)

1 cup White Mushrooms, sliced

2 ounces Whole Wheat Pasta (dry)

1/4 cup Plain Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 2

    While the pasta cooks, heat 1 teaspoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté briefly until fragrant.

  • 3

    Add the lean ground beef to the skillet, breaking it up as it cooks. Cook until browned and no longer pink.

  • 4

    Add the sliced mushrooms to the beef and garlic, cooking until the mushrooms soften and release their liquid, about 3-4 minutes.

  • 5

    Lower the heat and stir in the Greek yogurt to create a light creamy sauce. Season with salt and pepper, and allow the sauce to warm through without boiling, to prevent curdling.

  • 6

    Toss the cooked pasta into the skillet with the beef-mushroom sauce, mixing well to coat the noodles evenly.

  • 7

    Serve warm, adjusting seasoning as needed.

Healthy Beef and Mushroom Creamy Pasta

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

Healthy Beef and Mushroom Creamy Pasta

YOUR SOLIN GENERATED RECIPE

Healthy Beef and Mushroom Creamy Pasta

Enjoy this nourishing twist on a classic pasta dish, featuring lean ground beef and earthy mushrooms tossed with whole wheat pasta in a silky, light creamy sauce made from Greek yogurt. A balanced dish with comforting flavors that delivers a satisfying meal without compromising on nutrition.

NUTRITION

464kcal
Protein
41.2g
Fat
12.7g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Ground Beef (5% Fat)

1 cup White Mushrooms, sliced

2 ounces Whole Wheat Pasta (dry)

1/4 cup Plain Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 2

    While the pasta cooks, heat 1 teaspoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté briefly until fragrant.

  • 3

    Add the lean ground beef to the skillet, breaking it up as it cooks. Cook until browned and no longer pink.

  • 4

    Add the sliced mushrooms to the beef and garlic, cooking until the mushrooms soften and release their liquid, about 3-4 minutes.

  • 5

    Lower the heat and stir in the Greek yogurt to create a light creamy sauce. Season with salt and pepper, and allow the sauce to warm through without boiling, to prevent curdling.

  • 6

    Toss the cooked pasta into the skillet with the beef-mushroom sauce, mixing well to coat the noodles evenly.

  • 7

    Serve warm, adjusting seasoning as needed.