Creamy Truffle Mushroom Whole Wheat Pasta

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

Creamy Truffle Mushroom Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Whole Wheat Pasta

Savor a luxurious, creamy whole wheat pasta infused with earthy mushrooms and a hint of decadent truffle oil. This dish melds the tang of nonfat Greek yogurt with a sprinkle of Parmesan, creating a velvety sauce that perfectly coats the al dente pasta. A light garlic and onion base amplifies the flavors, making it a satisfying meal for any time of day.

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NUTRITION

399kcal
Protein
38.3g
Fat
7.2g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup sliced Mushrooms

1 cup Nonfat Greek Yogurt

1 tbsp grated Parmesan Cheese

1 tsp Truffle Oil

1 large Egg White

Garlic and Onion (1 serving)

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PREPARATION

  • 1

    Cook the whole wheat pasta according to package instructions until al dente, then drain and set aside.

  • 2

    While the pasta cooks, finely chop garlic and onion, and sauté them in a non-stick pan over medium heat until fragrant.

  • 3

    Add the sliced mushrooms to the pan and sauté until they are tender and lightly browned.

  • 4

    In a small bowl, whisk together the nonfat Greek yogurt and egg white until smooth.

  • 5

    Reduce the heat to low and stir the yogurt mixture into the pan with the mushrooms, allowing the sauce to gently warm without boiling.

  • 6

    Mix in the truffle oil, and add the grated Parmesan cheese. Stir until the sauce becomes creamy and well combined.

  • 7

    Toss the cooked pasta in the sauce, ensuring every strand is lightly coated.

  • 8

    Season to taste with salt and pepper if desired, and serve warm.

Creamy Truffle Mushroom Whole Wheat Pasta

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

Creamy Truffle Mushroom Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Whole Wheat Pasta

Savor a luxurious, creamy whole wheat pasta infused with earthy mushrooms and a hint of decadent truffle oil. This dish melds the tang of nonfat Greek yogurt with a sprinkle of Parmesan, creating a velvety sauce that perfectly coats the al dente pasta. A light garlic and onion base amplifies the flavors, making it a satisfying meal for any time of day.

NUTRITION

399kcal
Protein
38.3g
Fat
7.2g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup sliced Mushrooms

1 cup Nonfat Greek Yogurt

1 tbsp grated Parmesan Cheese

1 tsp Truffle Oil

1 large Egg White

Garlic and Onion (1 serving)

PREPARATION

  • 1

    Cook the whole wheat pasta according to package instructions until al dente, then drain and set aside.

  • 2

    While the pasta cooks, finely chop garlic and onion, and sauté them in a non-stick pan over medium heat until fragrant.

  • 3

    Add the sliced mushrooms to the pan and sauté until they are tender and lightly browned.

  • 4

    In a small bowl, whisk together the nonfat Greek yogurt and egg white until smooth.

  • 5

    Reduce the heat to low and stir the yogurt mixture into the pan with the mushrooms, allowing the sauce to gently warm without boiling.

  • 6

    Mix in the truffle oil, and add the grated Parmesan cheese. Stir until the sauce becomes creamy and well combined.

  • 7

    Toss the cooked pasta in the sauce, ensuring every strand is lightly coated.

  • 8

    Season to taste with salt and pepper if desired, and serve warm.