YOUR SOLIN GENERATED RECIPE
Mushroom Truffle Creamy Pasta with Fresh Spinach
Savor the earthy umami of sautéed mushrooms and tender spinach tossed with whole wheat pasta in a luxuriously creamy, tangy sauce accented with a drizzle of aromatic truffle oil. This dish offers a delightful balance of textures and flavors that elevate a classic Italian favorite to a sophisticated, healthful meal.
INGREDIENTS
2 oz Whole Wheat Pasta (dry)
1 cup White Mushrooms, sliced
1 cup Fresh Spinach
1/2 cup Nonfat Greek Yogurt
1/4 cup Unsweetened Almond Milk
4 oz Extra-Firm Tofu, cubed
1 clove Garlic, minced
1 tsp Truffle Oil
Salt & Pepper to taste
1 tsp Dried Oregano
PREPARATION
Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, press and cube the extra-firm tofu. In a non-stick skillet, lightly sauté the tofu over medium heat until golden on all sides. Remove and set aside.
In the same skillet, add a small amount of water or a drizzle of truffle oil if needed and sauté the minced garlic until fragrant.
Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender, about 4-5 minutes.
Stir in the fresh spinach and sauté until wilted, about 2 minutes.
Lower the heat and mix in the nonfat Greek yogurt and unsweetened almond milk. Stir well to create a creamy sauce.
Return the sautéed tofu to the skillet and gently combine with the sauce.
Toss the cooked pasta into the skillet, ensuring it is well coated with the creamy mushroom and spinach mixture.
Season with salt, pepper, and dried oregano. Drizzle the truffle oil over the dish for an added layer of luxury.
Serve immediately and enjoy your Mushroom Truffle Creamy Pasta with Fresh Spinach.