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

Enjoy a sophisticated twist on a classic pasta dish with whole wheat noodles, earthy mushrooms, and a luxuriously creamy sauce accented by a hint of truffle. This dish is perfectly balanced to offer a satisfying serving of protein and indulgent flavor while staying within your targeted calorie range.

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NUTRITION

457kcal
Protein
34.1g
Fat
10.8g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Pasta

1 cup Sliced Mushrooms

170 grams Nonfat Greek Yogurt

50 grams Grated Parmesan Cheese

1 teaspoon Truffle Oil

1 Garlic Clove

1 cup Spinach

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PREPARATION

  • 1

    Cook the whole wheat pasta in a pot of boiling water according to the package instructions until al dente. Drain and set aside, reserving a little pasta water.

  • 2

    In a large skillet, warm a drizzle of truffle oil over medium heat and sauté the minced garlic until fragrant.

  • 3

    Add the sliced mushrooms and sauté until they soften and begin to brown, about 5-7 minutes.

  • 4

    Stir in the spinach and cook until just wilted.

  • 5

    Reduce the heat and gently mix in the nonfat Greek yogurt and grated Parmesan cheese, adding a splash of reserved pasta water if needed to loosen the sauce. Mix until a creamy sauce forms.

  • 6

    Toss the cooked pasta into the sauce, ensuring it is well coated. Season with salt and pepper to taste.

  • 7

    Drizzle with a final hint of truffle oil before serving and enjoy your creamy, indulgent yet balanced pasta dish.

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

Enjoy a sophisticated twist on a classic pasta dish with whole wheat noodles, earthy mushrooms, and a luxuriously creamy sauce accented by a hint of truffle. This dish is perfectly balanced to offer a satisfying serving of protein and indulgent flavor while staying within your targeted calorie range.

NUTRITION

457kcal
Protein
34.1g
Fat
10.8g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Pasta

1 cup Sliced Mushrooms

170 grams Nonfat Greek Yogurt

50 grams Grated Parmesan Cheese

1 teaspoon Truffle Oil

1 Garlic Clove

1 cup Spinach

PREPARATION

  • 1

    Cook the whole wheat pasta in a pot of boiling water according to the package instructions until al dente. Drain and set aside, reserving a little pasta water.

  • 2

    In a large skillet, warm a drizzle of truffle oil over medium heat and sauté the minced garlic until fragrant.

  • 3

    Add the sliced mushrooms and sauté until they soften and begin to brown, about 5-7 minutes.

  • 4

    Stir in the spinach and cook until just wilted.

  • 5

    Reduce the heat and gently mix in the nonfat Greek yogurt and grated Parmesan cheese, adding a splash of reserved pasta water if needed to loosen the sauce. Mix until a creamy sauce forms.

  • 6

    Toss the cooked pasta into the sauce, ensuring it is well coated. Season with salt and pepper to taste.

  • 7

    Drizzle with a final hint of truffle oil before serving and enjoy your creamy, indulgent yet balanced pasta dish.