YOUR SOLIN GENERATED RECIPE
Creamy Truffle Mushroom Pasta with Spinach
Savor a luxuriously creamy pasta dish where earthy mushrooms and vibrant spinach meld with a delicate truffle-infused sauce. The medley of textures, from tender whole wheat pasta to silky nonfat Greek yogurt and firm tofu, creates a gourmet plate that’s both indulgent and perfectly balanced to protect your dietary goals.
INGREDIENTS
2 ounces Whole Wheat Pasta
1 cup Cremini Mushrooms
1 cup Fresh Spinach
1/2 cup Nonfat Greek Yogurt
2 tablespoons Parmesan Cheese
3 ounces Firm Tofu
1 teaspoon Olive Oil
1 teaspoon Truffle Oil
1/4 small Yellow Onion
PREPARATION
Cook the whole wheat pasta in boiling, salted water until al dente, then drain and set aside.
While the pasta cooks, dice the yellow onion and slice the cremini mushrooms.
Heat olive oil in a large skillet over medium heat. Sauté the diced onion until translucent, then add the mushrooms and cook until they begin to soften.
Crumble the firm tofu into the skillet and lightly sauté with the vegetables for about 2-3 minutes.
Reduce the heat to low and stir in the nonfat Greek yogurt and truffle oil to create a creamy sauce.
Fold in the fresh spinach and let it wilt, then add the cooked pasta. Toss everything together until well combined.
Finish by stirring in the grated Parmesan cheese. Season with salt and pepper to taste.
Serve immediately and enjoy a gourmet, protein-packed meal.