Creamy Mushroom Broccoli Pasta

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

Creamy Mushroom Broccoli Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Broccoli Pasta

Enjoy a sumptuous bowl of whole wheat pasta tossed with sautéed mushrooms, crisp broccoli, and a velvety Greek yogurt sauce accented with garlic and nutritional yeast. This dish balances creamy textures with fresh, earthy flavors, making it a delightful meal for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

441kcal
Protein
33g
Fat
6.5g
Carbs
61.6g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup sliced Mushrooms

1 cup Broccoli

3/4 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1 small Onion (diced)

2 cloves Garlic (minced)

1 tbsp Nutritional Yeast

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 2-3 minutes.

  • 3

    Add the minced garlic and sliced mushrooms to the skillet. Sauté for an additional 4-5 minutes until the mushrooms turn golden and tender.

  • 4

    Stir in the broccoli and continue to cook for another 3-4 minutes until it is bright green and slightly tender.

  • 5

    Reduce the heat to low and mix in the plain nonfat Greek yogurt and nutritional yeast to create a creamy sauce. Season with salt and pepper to taste.

  • 6

    Add the cooked pasta to the skillet and toss to ensure it is evenly coated in the creamy mushroom and broccoli sauce.

  • 7

    Heat through for a minute or two, then serve warm, enjoying the blend of textures and flavors.

Creamy Mushroom Broccoli Pasta

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

Creamy Mushroom Broccoli Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Broccoli Pasta

Enjoy a sumptuous bowl of whole wheat pasta tossed with sautéed mushrooms, crisp broccoli, and a velvety Greek yogurt sauce accented with garlic and nutritional yeast. This dish balances creamy textures with fresh, earthy flavors, making it a delightful meal for any time of day.

NUTRITION

441kcal
Protein
33g
Fat
6.5g
Carbs
61.6g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup sliced Mushrooms

1 cup Broccoli

3/4 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1 small Onion (diced)

2 cloves Garlic (minced)

1 tbsp Nutritional Yeast

Salt and Pepper to taste

PREPARATION

  • 1

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 2-3 minutes.

  • 3

    Add the minced garlic and sliced mushrooms to the skillet. Sauté for an additional 4-5 minutes until the mushrooms turn golden and tender.

  • 4

    Stir in the broccoli and continue to cook for another 3-4 minutes until it is bright green and slightly tender.

  • 5

    Reduce the heat to low and mix in the plain nonfat Greek yogurt and nutritional yeast to create a creamy sauce. Season with salt and pepper to taste.

  • 6

    Add the cooked pasta to the skillet and toss to ensure it is evenly coated in the creamy mushroom and broccoli sauce.

  • 7

    Heat through for a minute or two, then serve warm, enjoying the blend of textures and flavors.