Creamy Truffle Mushroom Pasta with Fresh Spinach

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

Creamy Truffle Mushroom Pasta with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Fresh Spinach

Dive into a luscious bowl of whole wheat pasta tossed in a creamy, low-fat sauce enriched with earthy mushrooms and fresh baby spinach, accented by a drizzle of aromatic truffle oil. The addition of succulent shrimp boosts the protein content while a sprinkle of Parmesan and a hint of garlic and shallot create a sophisticated, gourmet experience perfect for a balanced dinner.

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NUTRITION

448kcal
Protein
36.5g
Fat
11.9g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta (dry)

1 cup Sliced Mushrooms

2 cups Baby Spinach

3 oz Cooked Shrimp

1/4 cup Low-Fat Cream

1 tbsp Grated Parmesan Cheese

1 tsp Truffle Oil

2 cloves Garlic

1 small Shallot

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PREPARATION

  • 1

    Bring a large pot of water to a boil and add a pinch of salt. Cook the whole wheat pasta according to the package instructions until al dente, then drain and set aside.

  • 2

    In a large skillet, heat a drizzle of olive oil over medium heat. Sauté the minced garlic and finely chopped shallot for 1-2 minutes until fragrant.

  • 3

    Add the sliced mushrooms to the skillet and cook for about 4-5 minutes until they begin to soften and release their moisture.

  • 4

    Stir in the low-fat cream and allow it to warm up, then add the cooked shrimp. Let the mixture simmer for another 2 minutes so the flavors meld.

  • 5

    Fold in the baby spinach and cook until just wilted, then drizzle in the truffle oil and stir gently.

  • 6

    Toss the cooked pasta into the skillet, ensuring it is well-coated with the creamy mushroom sauce.

  • 7

    Plate the pasta and finish with a sprinkle of grated Parmesan cheese. Serve immediately and enjoy the gourmet flavors.

Creamy Truffle Mushroom Pasta with Fresh Spinach

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

Creamy Truffle Mushroom Pasta with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Fresh Spinach

Dive into a luscious bowl of whole wheat pasta tossed in a creamy, low-fat sauce enriched with earthy mushrooms and fresh baby spinach, accented by a drizzle of aromatic truffle oil. The addition of succulent shrimp boosts the protein content while a sprinkle of Parmesan and a hint of garlic and shallot create a sophisticated, gourmet experience perfect for a balanced dinner.

NUTRITION

448kcal
Protein
36.5g
Fat
11.9g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta (dry)

1 cup Sliced Mushrooms

2 cups Baby Spinach

3 oz Cooked Shrimp

1/4 cup Low-Fat Cream

1 tbsp Grated Parmesan Cheese

1 tsp Truffle Oil

2 cloves Garlic

1 small Shallot

PREPARATION

  • 1

    Bring a large pot of water to a boil and add a pinch of salt. Cook the whole wheat pasta according to the package instructions until al dente, then drain and set aside.

  • 2

    In a large skillet, heat a drizzle of olive oil over medium heat. Sauté the minced garlic and finely chopped shallot for 1-2 minutes until fragrant.

  • 3

    Add the sliced mushrooms to the skillet and cook for about 4-5 minutes until they begin to soften and release their moisture.

  • 4

    Stir in the low-fat cream and allow it to warm up, then add the cooked shrimp. Let the mixture simmer for another 2 minutes so the flavors meld.

  • 5

    Fold in the baby spinach and cook until just wilted, then drizzle in the truffle oil and stir gently.

  • 6

    Toss the cooked pasta into the skillet, ensuring it is well-coated with the creamy mushroom sauce.

  • 7

    Plate the pasta and finish with a sprinkle of grated Parmesan cheese. Serve immediately and enjoy the gourmet flavors.