Creamy Truffle Mushroom Pasta with Sautéed Greens

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

Creamy Truffle Mushroom Pasta with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Sautéed Greens

A luxurious yet wholesome pasta dish featuring tender whole wheat noodles tossed in a creamy Greek yogurt and truffle-infused mushroom sauce, complemented by lightly sautéed greens and cubes of protein-packed tofu. The dish offers a delightful mix of earthy mushrooms, fresh greens, and a hint of truffle, perfect for a balanced meal.

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NUTRITION

427kcal
Protein
34.5g
Fat
11.1g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

50g Whole Wheat Pasta (dry)

100g Mixed Mushrooms

75g Extra Firm Tofu

150g Nonfat Greek Yogurt

1 tsp Olive Oil

50g Mixed Greens (Spinach & Kale)

1/2 tsp Truffle Oil

1 clove Garlic

1 small Onion

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Dice the tofu into small cubes. In a nonstick pan, heat olive oil over medium heat. Add minced garlic and diced onion, sautéing until softened and fragrant.

  • 3

    Add the cubed tofu to the pan and sauté until lightly golden on all sides.

  • 4

    Add sliced mixed mushrooms to the pan and cook until they release their moisture and begin to brown.

  • 5

    Reduce heat and stir in the nonfat Greek yogurt to create a creamy sauce, allowing it to warm through gently without boiling.

  • 6

    Drizzle in the truffle oil and season the sauce with salt and pepper to taste.

  • 7

    In a separate pan, briefly sauté the mixed greens until just wilted, maintaining their vibrant color and texture.

  • 8

    Combine the cooked pasta with the creamy mushroom-tofu sauce, folding in the sautéed greens.

  • 9

    Serve immediately, garnishing with an extra drizzle of truffle oil if desired.

Creamy Truffle Mushroom Pasta with Sautéed Greens

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

Creamy Truffle Mushroom Pasta with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Sautéed Greens

A luxurious yet wholesome pasta dish featuring tender whole wheat noodles tossed in a creamy Greek yogurt and truffle-infused mushroom sauce, complemented by lightly sautéed greens and cubes of protein-packed tofu. The dish offers a delightful mix of earthy mushrooms, fresh greens, and a hint of truffle, perfect for a balanced meal.

NUTRITION

427kcal
Protein
34.5g
Fat
11.1g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

50g Whole Wheat Pasta (dry)

100g Mixed Mushrooms

75g Extra Firm Tofu

150g Nonfat Greek Yogurt

1 tsp Olive Oil

50g Mixed Greens (Spinach & Kale)

1/2 tsp Truffle Oil

1 clove Garlic

1 small Onion

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Dice the tofu into small cubes. In a nonstick pan, heat olive oil over medium heat. Add minced garlic and diced onion, sautéing until softened and fragrant.

  • 3

    Add the cubed tofu to the pan and sauté until lightly golden on all sides.

  • 4

    Add sliced mixed mushrooms to the pan and cook until they release their moisture and begin to brown.

  • 5

    Reduce heat and stir in the nonfat Greek yogurt to create a creamy sauce, allowing it to warm through gently without boiling.

  • 6

    Drizzle in the truffle oil and season the sauce with salt and pepper to taste.

  • 7

    In a separate pan, briefly sauté the mixed greens until just wilted, maintaining their vibrant color and texture.

  • 8

    Combine the cooked pasta with the creamy mushroom-tofu sauce, folding in the sautéed greens.

  • 9

    Serve immediately, garnishing with an extra drizzle of truffle oil if desired.