Creamy Truffle Mushroom Pasta with Spinach

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

Creamy Truffle Mushroom Pasta with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Spinach

Enjoy a comforting plate of whole wheat pasta coated in a creamy, lightly tangy sauce enhanced by earthy mushrooms and fresh spinach, finished with a delicate drizzle of aromatic truffle oil. This dish offers a satisfying blend of textures and flavors that make it a perfect choice for a nourishing dinner.

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NUTRITION

598kcal
Protein
35.7g
Fat
24.8g
Carbs
61.1g

SERVINGS

1 serving

INGREDIENTS

56g Whole Wheat Pasta

120g Tempeh

100g White Button Mushrooms

50g Spinach

2 cloves Garlic

30g Light Cream

1 tsp Olive Oil

1/2 tsp Truffle Oil

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    While the pasta cooks, cut the tempeh into small cubes. Pat dry if necessary.

  • 3

    Heat the olive oil in a large skillet over medium heat. Sauté minced garlic for about 1 minute until fragrant.

  • 4

    Add the cubed tempeh and cook for 3-4 minutes until it starts to brown lightly.

  • 5

    Introduce the sliced mushrooms to the skillet and continue to sauté for an additional 4-5 minutes until the mushrooms are tender and have released their moisture.

  • 6

    Stir in the spinach and let it wilt, about 1-2 minutes.

  • 7

    Reduce the heat to low and gently mix in the light cream, allowing the flavors to meld. Season with salt and pepper to taste.

  • 8

    Remove the skillet from the heat and drizzle in the truffle oil. Toss in the cooked pasta, ensuring it is evenly coated in the creamy mushroom mixture.

  • 9

    Serve immediately, enjoying the rich flavors and balanced textures.

Creamy Truffle Mushroom Pasta with Spinach

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

Creamy Truffle Mushroom Pasta with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Spinach

Enjoy a comforting plate of whole wheat pasta coated in a creamy, lightly tangy sauce enhanced by earthy mushrooms and fresh spinach, finished with a delicate drizzle of aromatic truffle oil. This dish offers a satisfying blend of textures and flavors that make it a perfect choice for a nourishing dinner.

NUTRITION

598kcal
Protein
35.7g
Fat
24.8g
Carbs
61.1g

SERVINGS

1 serving

INGREDIENTS

56g Whole Wheat Pasta

120g Tempeh

100g White Button Mushrooms

50g Spinach

2 cloves Garlic

30g Light Cream

1 tsp Olive Oil

1/2 tsp Truffle Oil

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    While the pasta cooks, cut the tempeh into small cubes. Pat dry if necessary.

  • 3

    Heat the olive oil in a large skillet over medium heat. Sauté minced garlic for about 1 minute until fragrant.

  • 4

    Add the cubed tempeh and cook for 3-4 minutes until it starts to brown lightly.

  • 5

    Introduce the sliced mushrooms to the skillet and continue to sauté for an additional 4-5 minutes until the mushrooms are tender and have released their moisture.

  • 6

    Stir in the spinach and let it wilt, about 1-2 minutes.

  • 7

    Reduce the heat to low and gently mix in the light cream, allowing the flavors to meld. Season with salt and pepper to taste.

  • 8

    Remove the skillet from the heat and drizzle in the truffle oil. Toss in the cooked pasta, ensuring it is evenly coated in the creamy mushroom mixture.

  • 9

    Serve immediately, enjoying the rich flavors and balanced textures.