Creamy Truffle Mushroom Whole Wheat Pasta with Spinach

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

Creamy Truffle Mushroom Whole Wheat Pasta with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Whole Wheat Pasta with Spinach

Enjoy a sophisticated twist on a comfort classic with whole wheat pasta tossed in a silky, tangy Greek yogurt cream sauce infused with earthy mushrooms and a drizzle of luxurious truffle oil. Fresh spinach adds brightness and texture to this wholesome dish, making it a well-balanced meal that delights both the palate and your nutritional goals.

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NUTRITION

407kcal
Protein
35.1g
Fat
10.1g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup sliced Mushrooms

2 cups Fresh Spinach

1 Garlic clove

1 tsp Olive Oil

3/4 cup Nonfat Greek Yogurt

1 tsp Truffle Oil

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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, reserving a splash of pasta water.

  • 2

    In a large skillet, heat the olive oil over medium heat. Sauté the minced garlic until fragrant, about 30 seconds.

  • 3

    Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes.

  • 4

    Stir in the fresh spinach and sauté until just wilted, about 2 minutes.

  • 5

    Reduce the heat to low and mix in the nonfat Greek yogurt, stirring continuously. If the sauce is too thick, add a small splash of the reserved pasta water to achieve a creamier consistency.

  • 6

    Add the cooked pasta to the skillet and toss everything together until evenly coated.

  • 7

    Drizzle the truffle oil over the pasta and gently mix to incorporate its aromatic flavor. Season with salt and pepper to taste.

  • 8

    Serve immediately while warm, enjoying the blend of creamy texture with the earthy tones of mushrooms and the bright freshness of spinach.

Creamy Truffle Mushroom Whole Wheat Pasta with Spinach

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

Creamy Truffle Mushroom Whole Wheat Pasta with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Whole Wheat Pasta with Spinach

Enjoy a sophisticated twist on a comfort classic with whole wheat pasta tossed in a silky, tangy Greek yogurt cream sauce infused with earthy mushrooms and a drizzle of luxurious truffle oil. Fresh spinach adds brightness and texture to this wholesome dish, making it a well-balanced meal that delights both the palate and your nutritional goals.

NUTRITION

407kcal
Protein
35.1g
Fat
10.1g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup sliced Mushrooms

2 cups Fresh Spinach

1 Garlic clove

1 tsp Olive Oil

3/4 cup Nonfat Greek Yogurt

1 tsp Truffle Oil

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, reserving a splash of pasta water.

  • 2

    In a large skillet, heat the olive oil over medium heat. Sauté the minced garlic until fragrant, about 30 seconds.

  • 3

    Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes.

  • 4

    Stir in the fresh spinach and sauté until just wilted, about 2 minutes.

  • 5

    Reduce the heat to low and mix in the nonfat Greek yogurt, stirring continuously. If the sauce is too thick, add a small splash of the reserved pasta water to achieve a creamier consistency.

  • 6

    Add the cooked pasta to the skillet and toss everything together until evenly coated.

  • 7

    Drizzle the truffle oil over the pasta and gently mix to incorporate its aromatic flavor. Season with salt and pepper to taste.

  • 8

    Serve immediately while warm, enjoying the blend of creamy texture with the earthy tones of mushrooms and the bright freshness of spinach.