Hearty Mushroom Ragu with Zucchini Noodles

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

Hearty Mushroom Ragu with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Zucchini Noodles

Savor a comforting bowl of hearty mushroom ragu enlivened by tender tempeh and creamy cannellini beans, all served over a bed of fresh zucchini noodles. This dish offers a delightful medley of earthy mushrooms, aromatic garlic and onions, and a bright, tangy tomato base, finished with a drizzle of extra virgin olive oil and fresh basil for an uplifting finish.

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NUTRITION

531kcal
Protein
35.8g
Fat
24.8g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

200g Mixed Mushrooms

200g Zucchini (spiralized)

3 oz Tempeh (approx. 85g)

1/2 cup Cannellini Beans

1 small Onion

2 cloves Garlic

1/2 cup Canned Diced Tomatoes

1 tbsp Extra Virgin Olive Oil

2 tbsp Fresh Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Prepare all ingredients by cleaning and slicing the mushrooms, spiralizing the zucchini, dicing the onion, and mincing garlic. Cube the tempeh into bite-sized pieces.

  • 2

    Heat the olive oil in a large pan over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent and fragrant.

  • 3

    Add the tempeh cubes to the pan and stir-fry for 3-4 minutes until they begin to brown lightly.

  • 4

    Toss in the mixed mushrooms and continue cooking until they release their moisture and start to caramelize, about 5-6 minutes.

  • 5

    Pour in the canned diced tomatoes and add the cannellini beans. Stir well, then reduce the heat to low and let the ragu simmer for 8-10 minutes, allowing the flavors to meld.

  • 6

    Season the ragu with salt and pepper to taste. In the last minute of cooking, stir in the fresh basil.

  • 7

    Plate the zucchini noodles in a bowl and top with the warm mushroom ragu. Serve immediately and enjoy your hearty, nutrient-packed meal.

Hearty Mushroom Ragu with Zucchini Noodles

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

Hearty Mushroom Ragu with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Zucchini Noodles

Savor a comforting bowl of hearty mushroom ragu enlivened by tender tempeh and creamy cannellini beans, all served over a bed of fresh zucchini noodles. This dish offers a delightful medley of earthy mushrooms, aromatic garlic and onions, and a bright, tangy tomato base, finished with a drizzle of extra virgin olive oil and fresh basil for an uplifting finish.

NUTRITION

531kcal
Protein
35.8g
Fat
24.8g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

200g Mixed Mushrooms

200g Zucchini (spiralized)

3 oz Tempeh (approx. 85g)

1/2 cup Cannellini Beans

1 small Onion

2 cloves Garlic

1/2 cup Canned Diced Tomatoes

1 tbsp Extra Virgin Olive Oil

2 tbsp Fresh Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Prepare all ingredients by cleaning and slicing the mushrooms, spiralizing the zucchini, dicing the onion, and mincing garlic. Cube the tempeh into bite-sized pieces.

  • 2

    Heat the olive oil in a large pan over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent and fragrant.

  • 3

    Add the tempeh cubes to the pan and stir-fry for 3-4 minutes until they begin to brown lightly.

  • 4

    Toss in the mixed mushrooms and continue cooking until they release their moisture and start to caramelize, about 5-6 minutes.

  • 5

    Pour in the canned diced tomatoes and add the cannellini beans. Stir well, then reduce the heat to low and let the ragu simmer for 8-10 minutes, allowing the flavors to meld.

  • 6

    Season the ragu with salt and pepper to taste. In the last minute of cooking, stir in the fresh basil.

  • 7

    Plate the zucchini noodles in a bowl and top with the warm mushroom ragu. Serve immediately and enjoy your hearty, nutrient-packed meal.