Healthy Creamy Truffle Mushroom Pasta

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

Healthy Creamy Truffle Mushroom Pasta

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Truffle Mushroom Pasta

Enjoy a light yet satisfying plate of whole wheat pasta tossed with earthy mushrooms, creamy tofu-cannellini sauce, and a hint of truffle for an indulgent twist. This dish strikes the perfect balance between comfort and nutritious, clean eating, making it a delightful choice for any meal.

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NUTRITION

608kcal
Protein
35.6g
Fat
16.9g
Carbs
86.1g

SERVINGS

1 serving

INGREDIENTS

75 g Whole Wheat Pasta

150 g Button Mushrooms

0.5 cup Cannellini Beans

100 g Firm Tofu

0.25 cup Unsweetened Cashew Milk

2 Tbsp Nutritional Yeast

1 tsp Olive Oil

1 tsp Truffle Oil

2 cloves Garlic, minced

1 cup Shredded Spinach

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    While the pasta cooks, heat the olive oil in a large pan over medium heat. Add minced garlic and sauté until fragrant.

  • 3

    Add the sliced mushrooms to the pan and cook until they release their moisture and begin to brown, about 5 minutes.

  • 4

    Crumble the firm tofu into the pan and stir to combine, cooking for another 2-3 minutes.

  • 5

    Stir in the cannellini beans and unsweetened cashew milk to create a light, creamy sauce, then sprinkle in nutritional yeast. Allow the mixture to simmer for 2 minutes.

  • 6

    Fold in the shredded spinach until slightly wilted, and season with salt and pepper to taste.

  • 7

    Toss the cooked pasta in the pan, ensuring it is well coated with the creamy mushroom-tofu sauce.

  • 8

    Finish by drizzling truffle oil over the pasta, give a gentle stir, and serve immediately.

Healthy Creamy Truffle Mushroom Pasta

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

Healthy Creamy Truffle Mushroom Pasta

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Truffle Mushroom Pasta

Enjoy a light yet satisfying plate of whole wheat pasta tossed with earthy mushrooms, creamy tofu-cannellini sauce, and a hint of truffle for an indulgent twist. This dish strikes the perfect balance between comfort and nutritious, clean eating, making it a delightful choice for any meal.

NUTRITION

608kcal
Protein
35.6g
Fat
16.9g
Carbs
86.1g

SERVINGS

1 serving

INGREDIENTS

75 g Whole Wheat Pasta

150 g Button Mushrooms

0.5 cup Cannellini Beans

100 g Firm Tofu

0.25 cup Unsweetened Cashew Milk

2 Tbsp Nutritional Yeast

1 tsp Olive Oil

1 tsp Truffle Oil

2 cloves Garlic, minced

1 cup Shredded Spinach

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    While the pasta cooks, heat the olive oil in a large pan over medium heat. Add minced garlic and sauté until fragrant.

  • 3

    Add the sliced mushrooms to the pan and cook until they release their moisture and begin to brown, about 5 minutes.

  • 4

    Crumble the firm tofu into the pan and stir to combine, cooking for another 2-3 minutes.

  • 5

    Stir in the cannellini beans and unsweetened cashew milk to create a light, creamy sauce, then sprinkle in nutritional yeast. Allow the mixture to simmer for 2 minutes.

  • 6

    Fold in the shredded spinach until slightly wilted, and season with salt and pepper to taste.

  • 7

    Toss the cooked pasta in the pan, ensuring it is well coated with the creamy mushroom-tofu sauce.

  • 8

    Finish by drizzling truffle oil over the pasta, give a gentle stir, and serve immediately.