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

Experience a luxurious yet wholesome pasta dish featuring whole wheat pasta enveloped in a creamy sauce, enhanced by earthy mushrooms, silken tofu, and the aromatic touch of truffle oil. Every bite beautifully melds the nutty depth of parmesan with the zing of garlic, creating an indulgent meal that satisfies both the palate and your nutritional goals.

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NUTRITION

503kcal
Protein
32.2g
Fat
14g
Carbs
72.2g

SERVINGS

1 serving

INGREDIENTS

75 grams Whole Wheat Pasta

100 grams Mushrooms

85 grams Extra Firm Tofu

120 ml Low-Fat Milk

1 tablespoon Parmesan Cheese

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Truffle Oil

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    While the pasta cooks, dice the mushrooms and press the extra firm tofu into small cubes.

  • 3

    Heat a non-stick pan over medium heat and add a splash of water or a tiny bit of oil if desired. Sauté the garlic until fragrant, then add the mushrooms and tofu. Cook until the mushrooms soften and the tofu begins to brown slightly.

  • 4

    Reduce the heat to low. Pour in the low-fat milk and stir in the nonfat Greek yogurt and parmesan cheese to create a creamy base.

  • 5

    Allow the sauce to warm and thicken for 2-3 minutes, then drizzle in the truffle oil. Stir well to combine all the flavors.

  • 6

    Fold the cooked pasta into the creamy mushroom-tofu mixture, ensuring the pasta is evenly coated with the sauce.

  • 7

    Taste and adjust seasoning if necessary. Serve warm, garnished with additional parmesan or fresh herbs if desired.

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

Experience a luxurious yet wholesome pasta dish featuring whole wheat pasta enveloped in a creamy sauce, enhanced by earthy mushrooms, silken tofu, and the aromatic touch of truffle oil. Every bite beautifully melds the nutty depth of parmesan with the zing of garlic, creating an indulgent meal that satisfies both the palate and your nutritional goals.

NUTRITION

503kcal
Protein
32.2g
Fat
14g
Carbs
72.2g

SERVINGS

1 serving

INGREDIENTS

75 grams Whole Wheat Pasta

100 grams Mushrooms

85 grams Extra Firm Tofu

120 ml Low-Fat Milk

1 tablespoon Parmesan Cheese

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Truffle Oil

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    While the pasta cooks, dice the mushrooms and press the extra firm tofu into small cubes.

  • 3

    Heat a non-stick pan over medium heat and add a splash of water or a tiny bit of oil if desired. Sauté the garlic until fragrant, then add the mushrooms and tofu. Cook until the mushrooms soften and the tofu begins to brown slightly.

  • 4

    Reduce the heat to low. Pour in the low-fat milk and stir in the nonfat Greek yogurt and parmesan cheese to create a creamy base.

  • 5

    Allow the sauce to warm and thicken for 2-3 minutes, then drizzle in the truffle oil. Stir well to combine all the flavors.

  • 6

    Fold the cooked pasta into the creamy mushroom-tofu mixture, ensuring the pasta is evenly coated with the sauce.

  • 7

    Taste and adjust seasoning if necessary. Serve warm, garnished with additional parmesan or fresh herbs if desired.