Hearty Mushroom Ragu with Zucchini Noodles

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

Hearty Mushroom Ragu with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Zucchini Noodles

Savor a robust blend of earthy cremini mushrooms and tender tempeh simmered with diced tomatoes and white beans to create a rich, plant-powered ragu. Tossed with fresh zucchini noodles and aromatic basil, this comforting dish brings hearty texture and vibrant flavors to your table.

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NUTRITION

566kcal
Protein
33.2g
Fat
21.4g
Carbs
71.1g

SERVINGS

1 serving

INGREDIENTS

150 g Cremini Mushrooms

1 medium Zucchini (spiralized)

1 cup Canned Diced Tomatoes

1 cup White Beans

50 g Tempeh

55 g Onion

2 cloves Garlic

1 tbsp Olive Oil

2 tbsp Fresh Basil (chopped)

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PREPARATION

  • 1

    Heat olive oil in a large skillet over medium heat.

  • 2

    Add the chopped onion and minced garlic to the skillet and sauté until the onion is soft and translucent.

  • 3

    Add the sliced cremini mushrooms to the skillet and cook until they begin to release their moisture and soften.

  • 4

    Cube the tempeh and add it to the skillet. Sauté for a few minutes until it starts to brown slightly.

  • 5

    Stir in the canned diced tomatoes and white beans. Allow the mixture to simmer for 8-10 minutes so the flavors meld and the sauce thickens a bit.

  • 6

    Gently toss in the zucchini noodles and cook for an additional 2-3 minutes until they are just warmed through, ensuring they remain slightly crisp.

  • 7

    Stir in the fresh chopped basil and season the ragu with salt and pepper to taste before serving.

  • 8

    Plate the ragu over the zucchini noodles and enjoy your hearty, nutritious meal.

Hearty Mushroom Ragu with Zucchini Noodles

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

Hearty Mushroom Ragu with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Zucchini Noodles

Savor a robust blend of earthy cremini mushrooms and tender tempeh simmered with diced tomatoes and white beans to create a rich, plant-powered ragu. Tossed with fresh zucchini noodles and aromatic basil, this comforting dish brings hearty texture and vibrant flavors to your table.

NUTRITION

566kcal
Protein
33.2g
Fat
21.4g
Carbs
71.1g

SERVINGS

1 serving

INGREDIENTS

150 g Cremini Mushrooms

1 medium Zucchini (spiralized)

1 cup Canned Diced Tomatoes

1 cup White Beans

50 g Tempeh

55 g Onion

2 cloves Garlic

1 tbsp Olive Oil

2 tbsp Fresh Basil (chopped)

PREPARATION

  • 1

    Heat olive oil in a large skillet over medium heat.

  • 2

    Add the chopped onion and minced garlic to the skillet and sauté until the onion is soft and translucent.

  • 3

    Add the sliced cremini mushrooms to the skillet and cook until they begin to release their moisture and soften.

  • 4

    Cube the tempeh and add it to the skillet. Sauté for a few minutes until it starts to brown slightly.

  • 5

    Stir in the canned diced tomatoes and white beans. Allow the mixture to simmer for 8-10 minutes so the flavors meld and the sauce thickens a bit.

  • 6

    Gently toss in the zucchini noodles and cook for an additional 2-3 minutes until they are just warmed through, ensuring they remain slightly crisp.

  • 7

    Stir in the fresh chopped basil and season the ragu with salt and pepper to taste before serving.

  • 8

    Plate the ragu over the zucchini noodles and enjoy your hearty, nutritious meal.