Creamy Truffle Mushroom Pasta with Fresh Spinach

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

Creamy Truffle Mushroom Pasta with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Fresh Spinach

Savor a luxurious bowl of whole wheat pasta enrobed in a light, creamy sauce with earthy mushrooms, vibrant fresh spinach, and a delicate drizzle of truffle oil. This meal marries deep umami flavors with a refreshing burst of greens, perfect for a satisfying yet balanced dinner.

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NUTRITION

453kcal
Protein
31.5g
Fat
13.1g
Carbs
54.8g

SERVINGS

1 serving

INGREDIENTS

1 cup whole wheat fusilli (cooked, 140g)

1 cup cremini mushrooms, sliced (70g)

1 cup fresh spinach (30g)

1 tsp olive oil (5g)

1/4 cup chopped yellow onion (40g)

1 garlic clove

3/4 cup nonfat Greek yogurt (170g)

2 tbsp grated Parmesan cheese (10g)

1 tsp truffle oil (5g)

Salt and pepper to taste

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PREPARATION

  • 1

    Cook the whole wheat fusilli according to package instructions until al dente, then drain and set aside.

  • 2

    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.

  • 3

    Add the garlic and sliced mushrooms, cooking until the mushrooms soften and start to brown.

  • 4

    Mix in the fresh spinach and allow it to wilt slightly.

  • 5

    Lower the heat and stir in the nonfat Greek yogurt, ensuring it coats the vegetables evenly.

  • 6

    Add the cooked pasta to the skillet and toss until combined. Season with salt and pepper.

  • 7

    Finish by drizzling truffle oil over the dish and sprinkling grated Parmesan cheese. Toss gently to incorporate all flavors.

  • 8

    Serve warm and enjoy your creamy, truffle-infused mushroom pasta.

Creamy Truffle Mushroom Pasta with Fresh Spinach

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

Creamy Truffle Mushroom Pasta with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Fresh Spinach

Savor a luxurious bowl of whole wheat pasta enrobed in a light, creamy sauce with earthy mushrooms, vibrant fresh spinach, and a delicate drizzle of truffle oil. This meal marries deep umami flavors with a refreshing burst of greens, perfect for a satisfying yet balanced dinner.

NUTRITION

453kcal
Protein
31.5g
Fat
13.1g
Carbs
54.8g

SERVINGS

1 serving

INGREDIENTS

1 cup whole wheat fusilli (cooked, 140g)

1 cup cremini mushrooms, sliced (70g)

1 cup fresh spinach (30g)

1 tsp olive oil (5g)

1/4 cup chopped yellow onion (40g)

1 garlic clove

3/4 cup nonfat Greek yogurt (170g)

2 tbsp grated Parmesan cheese (10g)

1 tsp truffle oil (5g)

Salt and pepper to taste

PREPARATION

  • 1

    Cook the whole wheat fusilli according to package instructions until al dente, then drain and set aside.

  • 2

    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.

  • 3

    Add the garlic and sliced mushrooms, cooking until the mushrooms soften and start to brown.

  • 4

    Mix in the fresh spinach and allow it to wilt slightly.

  • 5

    Lower the heat and stir in the nonfat Greek yogurt, ensuring it coats the vegetables evenly.

  • 6

    Add the cooked pasta to the skillet and toss until combined. Season with salt and pepper.

  • 7

    Finish by drizzling truffle oil over the dish and sprinkling grated Parmesan cheese. Toss gently to incorporate all flavors.

  • 8

    Serve warm and enjoy your creamy, truffle-infused mushroom pasta.