Creamy Lean Beef and Mushroom Pasta

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

Creamy Lean Beef and Mushroom Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Lean Beef and Mushroom Pasta

Savor the hearty comfort of lean beef and earthy mushrooms tossed with whole wheat pasta in a creamy, tangy sauce enhanced with spinach, onion, and garlic – a nourishing dish that perfectly balances robust flavor with clean, wholesome ingredients.

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NUTRITION

559kcal
Protein
41.4g
Fat
16.8g
Carbs
60.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

75 g Whole Wheat Pasta (dry)

1 cup Sliced Mushrooms

1 cup Spinach

1/4 medium Onion (diced)

1 clove Garlic (minced)

1/2 tbsp Olive Oil

1/4 cup Low-Fat Greek Yogurt

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PREPARATION

  • 1

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

  • 2

    While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant.

  • 3

    Add the lean ground beef to the skillet, cooking until it is browned and thoroughly cooked. Break it up with a spatula as it cooks.

  • 4

    Stir in the sliced mushrooms and cook until they soften and release their juices, about 3-4 minutes.

  • 5

    Fold in the spinach and let it wilt into the mixture.

  • 6

    Reduce the heat to low and stir in the low-fat Greek yogurt to create a creamy sauce. Mix well until fully combined.

  • 7

    Add the drained pasta to the skillet, tossing to coat the pasta evenly with the beef and mushroom sauce.

  • 8

    Season with salt and pepper to taste, and serve warm.

Creamy Lean Beef and Mushroom Pasta

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

Creamy Lean Beef and Mushroom Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Lean Beef and Mushroom Pasta

Savor the hearty comfort of lean beef and earthy mushrooms tossed with whole wheat pasta in a creamy, tangy sauce enhanced with spinach, onion, and garlic – a nourishing dish that perfectly balances robust flavor with clean, wholesome ingredients.

NUTRITION

559kcal
Protein
41.4g
Fat
16.8g
Carbs
60.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

75 g Whole Wheat Pasta (dry)

1 cup Sliced Mushrooms

1 cup Spinach

1/4 medium Onion (diced)

1 clove Garlic (minced)

1/2 tbsp Olive Oil

1/4 cup Low-Fat Greek Yogurt

PREPARATION

  • 1

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

  • 2

    While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant.

  • 3

    Add the lean ground beef to the skillet, cooking until it is browned and thoroughly cooked. Break it up with a spatula as it cooks.

  • 4

    Stir in the sliced mushrooms and cook until they soften and release their juices, about 3-4 minutes.

  • 5

    Fold in the spinach and let it wilt into the mixture.

  • 6

    Reduce the heat to low and stir in the low-fat Greek yogurt to create a creamy sauce. Mix well until fully combined.

  • 7

    Add the drained pasta to the skillet, tossing to coat the pasta evenly with the beef and mushroom sauce.

  • 8

    Season with salt and pepper to taste, and serve warm.