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

Savor a delightful blend of earthy mushrooms, tender spinach, and al dente whole wheat pasta enveloped in a silky, truffle-infused creamy sauce with a hint of tang from Greek yogurt and a sprinkle of Parmesan. A perfect balanced dish that brings a gourmet touch to your dinner table.

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NUTRITION

477kcal
Protein
41.3g
Fat
12.6g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

100 g Mushrooms

50 g Fresh Spinach

100 g Low-Fat Greek Yogurt

1 tsp Truffle Oil

1/2 tsp Olive Oil

10 g Parmesan Cheese

50 g Chicken Breast

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PREPARATION

  • 1

    Bring a pot of water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    In a large pan, heat the olive oil over medium heat. Sauté sliced mushrooms until they begin to soften and brown, about 4-5 minutes.

  • 3

    Add the chopped chicken breast to the pan and cook until lightly browned and warmed through, about 3-4 minutes.

  • 4

    Stir in the fresh spinach and cook until just wilted.

  • 5

    Reduce heat to low and mix in the low-fat Greek yogurt, ensuring the mixture becomes creamy.

  • 6

    Drizzle the truffle oil over the mixture and toss in the cooked pasta until well combined.

  • 7

    Finish by sprinkling Parmesan cheese on top, gently stirring to incorporate all the flavors.

  • 8

    Serve immediately and enjoy your savory, gourmet pasta dish.

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

Savor a delightful blend of earthy mushrooms, tender spinach, and al dente whole wheat pasta enveloped in a silky, truffle-infused creamy sauce with a hint of tang from Greek yogurt and a sprinkle of Parmesan. A perfect balanced dish that brings a gourmet touch to your dinner table.

NUTRITION

477kcal
Protein
41.3g
Fat
12.6g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

100 g Mushrooms

50 g Fresh Spinach

100 g Low-Fat Greek Yogurt

1 tsp Truffle Oil

1/2 tsp Olive Oil

10 g Parmesan Cheese

50 g Chicken Breast

PREPARATION

  • 1

    Bring a pot of water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    In a large pan, heat the olive oil over medium heat. Sauté sliced mushrooms until they begin to soften and brown, about 4-5 minutes.

  • 3

    Add the chopped chicken breast to the pan and cook until lightly browned and warmed through, about 3-4 minutes.

  • 4

    Stir in the fresh spinach and cook until just wilted.

  • 5

    Reduce heat to low and mix in the low-fat Greek yogurt, ensuring the mixture becomes creamy.

  • 6

    Drizzle the truffle oil over the mixture and toss in the cooked pasta until well combined.

  • 7

    Finish by sprinkling Parmesan cheese on top, gently stirring to incorporate all the flavors.

  • 8

    Serve immediately and enjoy your savory, gourmet pasta dish.