Creamy Truffle Mushroom Pasta with Spinach

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

Creamy Truffle Mushroom Pasta with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Spinach

Enjoy a decadent yet balanced plate of creamy truffle mushroom pasta with fresh spinach, enhanced by a velvety tofu sauce and a hint of nutritional yeast. This dish perfectly marries earthy mushrooms and luxurious truffle oil with wholesome whole wheat pasta, making it a delightful meal for any time of the day.

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NUTRITION

427kcal
Protein
29.4g
Fat
18.4g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Whole Wheat Pasta (~140g)

150 grams Extra-Firm Tofu

1 cup sliced Mushrooms (~70g)

2 cups raw Spinach (~60g)

2 tbsp Nutritional Yeast (~16g)

1 tsp Olive Oil (~5g)

1 tsp Truffle Oil (~5g)

1 clove Garlic

1/4 cup Unsweetened Almond Milk (~60g)

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PREPARATION

  • 1

    Cook the whole wheat pasta in a large pot of boiling salted water until al dente, then drain and set aside.

  • 2

    While the pasta cooks, press the extra-firm tofu to remove excess moisture and cut it into small cubes.

  • 3

    Heat the olive oil in a large skillet over medium heat. Sauté the garlic and cubed tofu until the tofu turns lightly golden.

  • 4

    Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown.

  • 5

    Stir in the raw spinach and allow it to wilt, then mix in the unsweetened almond milk, nutritional yeast, and a drizzle of truffle oil.

  • 6

    Combine the cooked pasta with the tofu and vegetable mixture, tossing gently to coat the pasta in the creamy sauce.

  • 7

    Taste and adjust seasonings if needed, then serve warm enjoying a decadent yet balanced meal.

Creamy Truffle Mushroom Pasta with Spinach

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

Creamy Truffle Mushroom Pasta with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Spinach

Enjoy a decadent yet balanced plate of creamy truffle mushroom pasta with fresh spinach, enhanced by a velvety tofu sauce and a hint of nutritional yeast. This dish perfectly marries earthy mushrooms and luxurious truffle oil with wholesome whole wheat pasta, making it a delightful meal for any time of the day.

NUTRITION

427kcal
Protein
29.4g
Fat
18.4g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Whole Wheat Pasta (~140g)

150 grams Extra-Firm Tofu

1 cup sliced Mushrooms (~70g)

2 cups raw Spinach (~60g)

2 tbsp Nutritional Yeast (~16g)

1 tsp Olive Oil (~5g)

1 tsp Truffle Oil (~5g)

1 clove Garlic

1/4 cup Unsweetened Almond Milk (~60g)

PREPARATION

  • 1

    Cook the whole wheat pasta in a large pot of boiling salted water until al dente, then drain and set aside.

  • 2

    While the pasta cooks, press the extra-firm tofu to remove excess moisture and cut it into small cubes.

  • 3

    Heat the olive oil in a large skillet over medium heat. Sauté the garlic and cubed tofu until the tofu turns lightly golden.

  • 4

    Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown.

  • 5

    Stir in the raw spinach and allow it to wilt, then mix in the unsweetened almond milk, nutritional yeast, and a drizzle of truffle oil.

  • 6

    Combine the cooked pasta with the tofu and vegetable mixture, tossing gently to coat the pasta in the creamy sauce.

  • 7

    Taste and adjust seasonings if needed, then serve warm enjoying a decadent yet balanced meal.