Creamy Truffle Mushroom Pasta

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

Creamy Truffle Mushroom Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta

Enjoy a luxurious bowl of pasta bathing in a silky, creamy sauce featuring earthy mushrooms, delicate silken tofu, and hearty cannellini beans, finished with a drizzle of aromatic truffle oil and a sprinkle of nutritional yeast. This dish marries the rustic charm of sautéed garlic and mushrooms with a velvety, protein-packed sauce for a satisfying meal any time of day.

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NUTRITION

534kcal
Protein
37.1g
Fat
14.7g
Carbs
69.3g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta (dry, ~56g)

3 oz Mixed Mushrooms (~85g)

150g Silken Tofu

1/2 cup Cannellini Beans (~125g)

2 tbsp Nutritional Yeast (~16g)

1 tsp Olive Oil

1/2 tsp Truffle Oil

1 clove Garlic

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 2

    Meanwhile, heat the olive oil in a sauté pan over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the mixed mushrooms to the pan and cook until they begin to soften and release their moisture, about 3-4 minutes.

  • 4

    In a blender, combine the silken tofu, cannellini beans, nutritional yeast, and a pinch of salt and pepper. Blend until the mixture is smooth and creamy.

  • 5

    Pour the creamy mixture into the pan with the mushrooms. Stir well and let it gently heat through, about 2-3 minutes. Drizzle in the truffle oil and adjust seasonings to taste.

  • 6

    Toss the cooked pasta into the sauce until well coated, allowing the flavors to meld.

  • 7

    Serve immediately, garnished with a light sprinkle of extra nutritional yeast or finely chopped fresh herbs if desired.

Creamy Truffle Mushroom Pasta

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

Creamy Truffle Mushroom Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta

Enjoy a luxurious bowl of pasta bathing in a silky, creamy sauce featuring earthy mushrooms, delicate silken tofu, and hearty cannellini beans, finished with a drizzle of aromatic truffle oil and a sprinkle of nutritional yeast. This dish marries the rustic charm of sautéed garlic and mushrooms with a velvety, protein-packed sauce for a satisfying meal any time of day.

NUTRITION

534kcal
Protein
37.1g
Fat
14.7g
Carbs
69.3g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta (dry, ~56g)

3 oz Mixed Mushrooms (~85g)

150g Silken Tofu

1/2 cup Cannellini Beans (~125g)

2 tbsp Nutritional Yeast (~16g)

1 tsp Olive Oil

1/2 tsp Truffle Oil

1 clove Garlic

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 2

    Meanwhile, heat the olive oil in a sauté pan over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the mixed mushrooms to the pan and cook until they begin to soften and release their moisture, about 3-4 minutes.

  • 4

    In a blender, combine the silken tofu, cannellini beans, nutritional yeast, and a pinch of salt and pepper. Blend until the mixture is smooth and creamy.

  • 5

    Pour the creamy mixture into the pan with the mushrooms. Stir well and let it gently heat through, about 2-3 minutes. Drizzle in the truffle oil and adjust seasonings to taste.

  • 6

    Toss the cooked pasta into the sauce until well coated, allowing the flavors to meld.

  • 7

    Serve immediately, garnished with a light sprinkle of extra nutritional yeast or finely chopped fresh herbs if desired.