Hearty Umami Mushroom Ragu with Lentil Pasta

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

Hearty Umami Mushroom Ragu with Lentil Pasta

YOUR SOLIN GENERATED RECIPE

Hearty Umami Mushroom Ragu with Lentil Pasta

Savor a deeply satisfying mushroom ragu, rich in umami flavors from caramelized onions, garlic, and fresh mushrooms simmered in tomato sauce, perfectly paired with protein-packed lentil pasta. Finished with a sprinkle of nutritional yeast and fresh basil, this dish delivers a hearty, balanced meal that's both nourishing and delicious.

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NUTRITION

581kcal
Protein
33.8g
Fat
7g
Carbs
90.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Lentil Pasta

1 cup White Button Mushrooms

1/2 cup Crushed Tomato Sauce

1/2 cup Cannellini Beans

2 tbsp Nutritional Yeast

1 tsp Olive Oil

2 cloves Garlic

1/4 cup chopped Onion

2 tbsp Fresh Basil

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PREPARATION

  • 1

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

  • 2

    Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, and sauté until softened and fragrant.

  • 3

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

  • 4

    Stir in the crushed tomato sauce and gently incorporate the cannellini beans. Allow the mixture to simmer for 5 minutes so the flavors meld.

  • 5

    Mix in the fresh basil and adjust seasoning with salt and pepper as desired.

  • 6

    Combine the cooked lentil pasta with the mushroom ragu, tossing gently to coat the pasta evenly.

  • 7

    Finish by sprinkling nutritional yeast over the dish before serving.

Hearty Umami Mushroom Ragu with Lentil Pasta

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

Hearty Umami Mushroom Ragu with Lentil Pasta

YOUR SOLIN GENERATED RECIPE

Hearty Umami Mushroom Ragu with Lentil Pasta

Savor a deeply satisfying mushroom ragu, rich in umami flavors from caramelized onions, garlic, and fresh mushrooms simmered in tomato sauce, perfectly paired with protein-packed lentil pasta. Finished with a sprinkle of nutritional yeast and fresh basil, this dish delivers a hearty, balanced meal that's both nourishing and delicious.

NUTRITION

581kcal
Protein
33.8g
Fat
7g
Carbs
90.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Lentil Pasta

1 cup White Button Mushrooms

1/2 cup Crushed Tomato Sauce

1/2 cup Cannellini Beans

2 tbsp Nutritional Yeast

1 tsp Olive Oil

2 cloves Garlic

1/4 cup chopped Onion

2 tbsp Fresh Basil

PREPARATION

  • 1

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

  • 2

    Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, and sauté until softened and fragrant.

  • 3

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

  • 4

    Stir in the crushed tomato sauce and gently incorporate the cannellini beans. Allow the mixture to simmer for 5 minutes so the flavors meld.

  • 5

    Mix in the fresh basil and adjust seasoning with salt and pepper as desired.

  • 6

    Combine the cooked lentil pasta with the mushroom ragu, tossing gently to coat the pasta evenly.

  • 7

    Finish by sprinkling nutritional yeast over the dish before serving.