YOUR SOLIN GENERATED RECIPE
Creamy Truffle Mushroom Whole Wheat Pasta with Sautéed Spinach
Enjoy a luxurious plate of whole wheat pasta tossed in a velvety, tangy sauce enriched with earthy mushrooms, fresh spinach, and a hint of truffle oil. This dish brings together the wholesome goodness of whole grains and vibrant greens with a creamy twist, perfect for a satisfying and balanced meal.
INGREDIENTS
2 oz Whole Wheat Pasta
1 cup sliced Button Mushrooms
2 cups Fresh Spinach
1 cup Nonfat Greek Yogurt
1 tbsp Reduced-Fat Cream Cheese
1 tbsp grated Parmesan Cheese
1 tsp Olive Oil
1 clove Garlic, minced
1/2 tsp Truffle Oil
Salt and Pepper to taste
PREPARATION
Bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.
Add the sliced mushrooms to the skillet and cook until they begin to soften and release moisture, about 4-5 minutes.
Stir in the fresh spinach and cook until wilted, about 2 minutes. Season with a pinch of salt and pepper.
In a separate bowl, whisk together the nonfat Greek yogurt and reduced-fat cream cheese until smooth. Pour this mixture over the cooked mushrooms and spinach, stirring to combine.
Add the drained pasta to the skillet and toss to coat evenly in the creamy mushroom sauce. Drizzle the truffle oil over the pasta and sprinkle with grated Parmesan cheese.
Taste and adjust seasonings with salt and pepper as needed. Serve immediately and enjoy your creamy, flavorful pasta dish.