YOUR SOLIN GENERATED RECIPE
Creamy Truffle Mushroom Whole Wheat Pasta with Sautéed Greens
Enjoy a vibrant plate of whole wheat pasta tossed with earthy mushrooms, fresh spinach, and a velvety white bean and Greek yogurt sauce delicately accented with truffle oil. This dish melds creamy textures and savory flavors, perfect for a nourishing dinner that fuels your day.
INGREDIENTS
2 oz Whole Wheat Pasta
100g Mushrooms
2 cups Fresh Spinach (raw)
1/2 cup White Beans
3 oz Extra Firm Tofu
1/4 cup Nonfat Greek Yogurt
1 tsp Extra Virgin Truffle Oil
2 cloves Garlic
1 tsp Olive Oil
PREPARATION
Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside, reserving a splash of pasta water.
While the pasta cooks, press the extra firm tofu gently with paper towels and cut into small cubes.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the cubed tofu to the pan and lightly sear for approximately 3-4 minutes until golden on all sides.
Toss in the sliced mushrooms and continue to sauté for another 4 minutes until they soften and start to release their juices.
Mix in the white beans and stir gently to break them up slightly, creating a creamy texture.
Stir in the fresh spinach and let it wilt, about 1-2 minutes. If needed, add a splash of the reserved pasta water to loosen the mixture.
Remove the skillet from heat and incorporate the nonfat Greek yogurt, stirring thoroughly to combine all flavors while maintaining creaminess.
Add the cooked pasta to the skillet and drizzle the truffle oil over the top. Toss everything together until the pasta is well coated and evenly mixed.
Season with salt and pepper to taste, then serve immediately, enjoying the luxurious mix of earthy mushrooms and vibrant greens.