Hearty Mushroom Ragu with Whole Wheat Penne

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

Hearty Mushroom Ragu with Whole Wheat Penne

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Whole Wheat Penne

Enjoy a satisfying bowl of Hearty Mushroom Ragu with Whole Wheat Penne, where tender, earthy mushrooms mingle with savory tomatoes and lentils to create a rich, rustic sauce. Lightly accented with aromatic garlic, onion, and a drizzle of olive oil, this dish is finished with a sprinkle of Parmesan for a subtle salty tang. Perfectly balanced in flavor and nutrition, it’s an inviting meal for breakfast, lunch, or dinner.

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NUTRITION

554kcal
Protein
31g
Fat
9.3g
Carbs
90g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Penne (dry)

1 cup Sliced Mushrooms

1 cup Diced Tomatoes

0.75 cup Cooked Lentils

0.5 cup Diced Onion

2 cloves Minced Garlic

1 tsp Olive Oil

0.5 oz Grated Parmesan Cheese

Pinch of Dried Basil & Oregano

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PREPARATION

  • 1

    Bring a pot of water to a boil and cook the whole wheat penne according to package instructions until al dente. Drain and set aside.

  • 2

    In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

  • 3

    Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms begin to release their moisture and soften, approximately 4-5 minutes.

  • 4

    Add the diced tomatoes and cooked lentils to the skillet. Season with a pinch of dried basil and oregano, and allow the mixture to simmer for 5 minutes to meld the flavors.

  • 5

    Combine the cooked penne with the mushroom ragu in the skillet, tossing gently to coat the pasta evenly.

  • 6

    Serve warm, topped with a light sprinkle of grated Parmesan cheese.

Hearty Mushroom Ragu with Whole Wheat Penne

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

Hearty Mushroom Ragu with Whole Wheat Penne

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Whole Wheat Penne

Enjoy a satisfying bowl of Hearty Mushroom Ragu with Whole Wheat Penne, where tender, earthy mushrooms mingle with savory tomatoes and lentils to create a rich, rustic sauce. Lightly accented with aromatic garlic, onion, and a drizzle of olive oil, this dish is finished with a sprinkle of Parmesan for a subtle salty tang. Perfectly balanced in flavor and nutrition, it’s an inviting meal for breakfast, lunch, or dinner.

NUTRITION

554kcal
Protein
31g
Fat
9.3g
Carbs
90g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Penne (dry)

1 cup Sliced Mushrooms

1 cup Diced Tomatoes

0.75 cup Cooked Lentils

0.5 cup Diced Onion

2 cloves Minced Garlic

1 tsp Olive Oil

0.5 oz Grated Parmesan Cheese

Pinch of Dried Basil & Oregano

PREPARATION

  • 1

    Bring a pot of water to a boil and cook the whole wheat penne according to package instructions until al dente. Drain and set aside.

  • 2

    In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

  • 3

    Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms begin to release their moisture and soften, approximately 4-5 minutes.

  • 4

    Add the diced tomatoes and cooked lentils to the skillet. Season with a pinch of dried basil and oregano, and allow the mixture to simmer for 5 minutes to meld the flavors.

  • 5

    Combine the cooked penne with the mushroom ragu in the skillet, tossing gently to coat the pasta evenly.

  • 6

    Serve warm, topped with a light sprinkle of grated Parmesan cheese.