Rich Herb Mushroom Ragu with Silky Zucchini Noodles

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

Rich Herb Mushroom Ragu with Silky Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Rich Herb Mushroom Ragu with Silky Zucchini Noodles

Savor the depth of earthy mushrooms braided with tender white beans and hearty lentils in a fragrant herb-infused tomato base, served over silky zucchini noodles and crowned with a sprinkle of sharp Parmesan—an enticing dish that delivers robust flavors and a balanced nutrient profile.

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NUTRITION

594kcal
Protein
38.7g
Fat
23.2g
Carbs
66.5g

SERVINGS

1 serving

INGREDIENTS

8 ounces Button Mushrooms (227g)

1 large Zucchini (196g), spiralized

1/2 cup White Beans (125g, cooked)

1/2 cup Cooked Lentils (100g)

1 tbsp Olive Oil

1/2 cup Crushed Tomatoes (125g)

2 tbsp Fresh Herbs (Basil & Oregano)

2 cloves Minced Garlic

1 ounce Grated Parmesan Cheese

Salt & Pepper to taste

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PREPARATION

  • 1

    Clean and slice the mushrooms. Spiralize the zucchini into noodles and set aside.

  • 2

    Heat olive oil in a 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.

  • 4

    Stir in the crushed tomatoes, white beans, and lentils. Season with salt, pepper, and fresh herbs.

  • 5

    Let the mixture simmer for about 8-10 minutes until the flavors meld together and the sauce slightly thickens.

  • 6

    Toss the zucchini noodles into the pan with the ragu, heating through for about 1-2 minutes to maintain their silky texture.

  • 7

    Plate the dish and top with grated Parmesan cheese before serving.

Rich Herb Mushroom Ragu with Silky Zucchini Noodles

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

Rich Herb Mushroom Ragu with Silky Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Rich Herb Mushroom Ragu with Silky Zucchini Noodles

Savor the depth of earthy mushrooms braided with tender white beans and hearty lentils in a fragrant herb-infused tomato base, served over silky zucchini noodles and crowned with a sprinkle of sharp Parmesan—an enticing dish that delivers robust flavors and a balanced nutrient profile.

NUTRITION

594kcal
Protein
38.7g
Fat
23.2g
Carbs
66.5g

SERVINGS

1 serving

INGREDIENTS

8 ounces Button Mushrooms (227g)

1 large Zucchini (196g), spiralized

1/2 cup White Beans (125g, cooked)

1/2 cup Cooked Lentils (100g)

1 tbsp Olive Oil

1/2 cup Crushed Tomatoes (125g)

2 tbsp Fresh Herbs (Basil & Oregano)

2 cloves Minced Garlic

1 ounce Grated Parmesan Cheese

Salt & Pepper to taste

PREPARATION

  • 1

    Clean and slice the mushrooms. Spiralize the zucchini into noodles and set aside.

  • 2

    Heat olive oil in a 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.

  • 4

    Stir in the crushed tomatoes, white beans, and lentils. Season with salt, pepper, and fresh herbs.

  • 5

    Let the mixture simmer for about 8-10 minutes until the flavors meld together and the sauce slightly thickens.

  • 6

    Toss the zucchini noodles into the pan with the ragu, heating through for about 1-2 minutes to maintain their silky texture.

  • 7

    Plate the dish and top with grated Parmesan cheese before serving.