YOUR SOLIN GENERATED RECIPE
Creamy Truffle Mushroom Whole Wheat Pasta
Savor the earthy allure of sautéed cremini mushrooms mingled with a luscious, creamy sauce enhanced by a subtle truffle oil finish. This whole wheat pasta dish delivers a comforting yet sophisticated flavor profile, perfect for a hearty breakfast, lunch, or dinner that marries clean eating with gourmet appeal.
INGREDIENTS
2 oz Whole Wheat Pasta (Dry)
1 cup Cremini Mushrooms, sliced
1/4 medium Red Onion, chopped
1 clove Garlic, minced
1/2 cup Skim Milk
1/2 cup Nonfat Greek Yogurt
1 tbsp Nutritional Yeast
1 tsp Truffle Oil
Salt & Pepper to taste
PREPARATION
Bring a pot of water to a boil, add a pinch of salt, and cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, heat a non-stick skillet over medium heat. Add the chopped red onion and minced garlic, and sauté until fragrant and slightly softened.
Add the sliced cremini mushrooms to the skillet. Cook until they release their moisture and begin to brown, about 5-7 minutes.
In a small bowl, whisk together the skim milk and nonfat Greek yogurt until smooth. Stir in the nutritional yeast for an extra boost of umami flavor.
Lower the heat and pour the milk-yogurt mixture over the sautéed mushrooms and onions, stirring gently to create a creamy sauce. Allow the sauce to warm through without boiling.
Fold in the cooked pasta, ensuring that it is thoroughly coated with the creamy mushroom sauce.
Drizzle the truffle oil over the pasta and season with salt and pepper to taste. Toss gently to combine all flavors.
Serve immediately and enjoy your elegant, nutrient-packed meal.