Silky Truffle Mushroom Pasta

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

Silky Truffle Mushroom Pasta

YOUR SOLIN GENERATED RECIPE

Silky Truffle Mushroom Pasta

A luxurious mushroom pasta enhanced with the earthy allure of truffle oil, creamy texture from silken tofu and a savory boost from nutritional yeast. This dish is a perfect balance of whole grains, plant-based protein, and delicate flavors, ideal for a comforting dinner that doesn’t compromise on nutrition.

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NUTRITION

466kcal
Protein
33.1g
Fat
12.1g
Carbs
60.4g

SERVINGS

1 serving

INGREDIENTS

1.75 oz (50g) Whole Wheat Pasta

100g Button Mushrooms

4 oz (110g) Extra Firm Tofu

2 Tbsp Nutritional Yeast

1/4 cup Cooked Lentils

1 tsp Truffle Oil

1 cup Spinach

1 Garlic Clove

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PREPARATION

  • 1

    Bring a pot of water to a boil and add a pinch of salt. Cook the whole wheat pasta according to the package instructions until al dente, then drain and set aside.

  • 2

    While the pasta cooks, heat a non-stick skillet over medium heat. Add a light splash of water or a teaspoon of olive oil if preferred.

  • 3

    Dice the garlic and sauté it until fragrant. Add the sliced button mushrooms and cook until they soften and release their moisture, about 5 minutes.

  • 4

    Crumble the extra firm tofu into the skillet and stir gently, cooking for another 3-4 minutes until the tofu is warmed through.

  • 5

    Mix in the cooked lentils and spinach. Allow the spinach to wilt slightly, then sprinkle in the nutritional yeast and drizzle with truffle oil.

  • 6

    Fold in the cooked pasta and toss everything together until well combined. Adjust seasoning with salt and pepper as needed.

  • 7

    Plate the pasta, garnish with an extra light drizzle of truffle oil if desired, and serve warm.

Silky Truffle Mushroom Pasta

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

Silky Truffle Mushroom Pasta

YOUR SOLIN GENERATED RECIPE

Silky Truffle Mushroom Pasta

A luxurious mushroom pasta enhanced with the earthy allure of truffle oil, creamy texture from silken tofu and a savory boost from nutritional yeast. This dish is a perfect balance of whole grains, plant-based protein, and delicate flavors, ideal for a comforting dinner that doesn’t compromise on nutrition.

NUTRITION

466kcal
Protein
33.1g
Fat
12.1g
Carbs
60.4g

SERVINGS

1 serving

INGREDIENTS

1.75 oz (50g) Whole Wheat Pasta

100g Button Mushrooms

4 oz (110g) Extra Firm Tofu

2 Tbsp Nutritional Yeast

1/4 cup Cooked Lentils

1 tsp Truffle Oil

1 cup Spinach

1 Garlic Clove

PREPARATION

  • 1

    Bring a pot of water to a boil and add a pinch of salt. Cook the whole wheat pasta according to the package instructions until al dente, then drain and set aside.

  • 2

    While the pasta cooks, heat a non-stick skillet over medium heat. Add a light splash of water or a teaspoon of olive oil if preferred.

  • 3

    Dice the garlic and sauté it until fragrant. Add the sliced button mushrooms and cook until they soften and release their moisture, about 5 minutes.

  • 4

    Crumble the extra firm tofu into the skillet and stir gently, cooking for another 3-4 minutes until the tofu is warmed through.

  • 5

    Mix in the cooked lentils and spinach. Allow the spinach to wilt slightly, then sprinkle in the nutritional yeast and drizzle with truffle oil.

  • 6

    Fold in the cooked pasta and toss everything together until well combined. Adjust seasoning with salt and pepper as needed.

  • 7

    Plate the pasta, garnish with an extra light drizzle of truffle oil if desired, and serve warm.