Hearty Mushroom Ragu with Whole Wheat Penne

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

Hearty Mushroom Ragu with Whole Wheat Penne

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Whole Wheat Penne

Savor a comforting bowl of Hearty Mushroom Ragu over whole wheat penne, featuring a rich medley of earthy mushrooms, tender cannellini beans, and vibrant spinach, all simmered in a fragrant tomato and garlic sauce heightened with a burst of nutritional yeast. This wholesome dish delivers a cozy mix of textures and flavors perfect for a nourishing meal any time of day.

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NUTRITION

575kcal
Protein
32.6g
Fat
8.4g
Carbs
95.4g

SERVINGS

1 serving

INGREDIENTS

2 oz dry Whole Wheat Penne

150 g White Button Mushrooms (sliced)

3/4 cup Canned Cannellini Beans (drained)

1 Small Onion (chopped)

2 cloves Garlic (minced)

1 tbsp Tomato Paste

1/2 cup Low-Sodium Vegetable Broth

1 tsp Olive Oil

1 cup Fresh Spinach

3 tbsp Nutritional Yeast

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PREPARATION

  • 1

    Cook the whole wheat penne according to package directions until al dente. Drain and set aside.

  • 2

    Heat olive oil in a large pan over medium heat. Sauté the chopped onion until translucent, then add minced garlic and cook for an additional minute.

  • 3

    Add the sliced mushrooms to the pan and cook until they release their moisture and start to brown, about 5-7 minutes.

  • 4

    Stir in the tomato paste and low-sodium vegetable broth, allowing the mixture to simmer for 2 minutes.

  • 5

    Fold in the drained cannellini beans and fresh spinach, cooking until the spinach wilts and the beans are heated through.

  • 6

    Mix in the nutritional yeast and adjust seasoning if needed.

  • 7

    Combine the cooked penne with the mushroom ragu sauce until well incorporated.

  • 8

    Serve warm and enjoy your hearty, nutrient-packed meal.

Hearty Mushroom Ragu with Whole Wheat Penne

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

Hearty Mushroom Ragu with Whole Wheat Penne

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Whole Wheat Penne

Savor a comforting bowl of Hearty Mushroom Ragu over whole wheat penne, featuring a rich medley of earthy mushrooms, tender cannellini beans, and vibrant spinach, all simmered in a fragrant tomato and garlic sauce heightened with a burst of nutritional yeast. This wholesome dish delivers a cozy mix of textures and flavors perfect for a nourishing meal any time of day.

NUTRITION

575kcal
Protein
32.6g
Fat
8.4g
Carbs
95.4g

SERVINGS

1 serving

INGREDIENTS

2 oz dry Whole Wheat Penne

150 g White Button Mushrooms (sliced)

3/4 cup Canned Cannellini Beans (drained)

1 Small Onion (chopped)

2 cloves Garlic (minced)

1 tbsp Tomato Paste

1/2 cup Low-Sodium Vegetable Broth

1 tsp Olive Oil

1 cup Fresh Spinach

3 tbsp Nutritional Yeast

PREPARATION

  • 1

    Cook the whole wheat penne according to package directions until al dente. Drain and set aside.

  • 2

    Heat olive oil in a large pan over medium heat. Sauté the chopped onion until translucent, then add minced garlic and cook for an additional minute.

  • 3

    Add the sliced mushrooms to the pan and cook until they release their moisture and start to brown, about 5-7 minutes.

  • 4

    Stir in the tomato paste and low-sodium vegetable broth, allowing the mixture to simmer for 2 minutes.

  • 5

    Fold in the drained cannellini beans and fresh spinach, cooking until the spinach wilts and the beans are heated through.

  • 6

    Mix in the nutritional yeast and adjust seasoning if needed.

  • 7

    Combine the cooked penne with the mushroom ragu sauce until well incorporated.

  • 8

    Serve warm and enjoy your hearty, nutrient-packed meal.