Creamy Truffle Mushroom Whole Wheat Pasta with Sautéed Spinach

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

Creamy Truffle Mushroom Whole Wheat Pasta with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Whole Wheat Pasta with Sautéed Spinach

Enjoy a luxurious plate of whole wheat pasta enveloped in a creamy, tangy sauce highlighted by the aromatic flair of truffle oil. Sautéed mushrooms and spinach bring earthiness and vibrant color, all accented by a touch of nutritional yeast for a savory, cheesy finish. This dish balances indulgence with wholesome ingredients perfectly suited for a satisfying meal.

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NUTRITION

462kcal
Protein
30.8g
Fat
13.9g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup sliced White Button Mushrooms

2 cups Fresh Spinach

1/2 cup Nonfat Greek Yogurt

1/2 tbsp Truffle Oil

1/4 cup Nutritional Yeast

1 tsp Olive Oil

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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, heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté until they start to brown and release their moisture, about 5 minutes.

  • 3

    Add the fresh spinach to the skillet with the mushrooms and sauté until wilted, about 2-3 minutes.

  • 4

    In a small bowl, combine the nonfat Greek yogurt with the truffle oil and nutritional yeast to create a creamy sauce.

  • 5

    Toss the cooked pasta with the sautéed mushrooms and spinach, then stir in the creamy sauce until evenly coated.

  • 6

    Season with salt and pepper to taste, and serve immediately while warm.

Creamy Truffle Mushroom Whole Wheat Pasta with Sautéed Spinach

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

Creamy Truffle Mushroom Whole Wheat Pasta with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Whole Wheat Pasta with Sautéed Spinach

Enjoy a luxurious plate of whole wheat pasta enveloped in a creamy, tangy sauce highlighted by the aromatic flair of truffle oil. Sautéed mushrooms and spinach bring earthiness and vibrant color, all accented by a touch of nutritional yeast for a savory, cheesy finish. This dish balances indulgence with wholesome ingredients perfectly suited for a satisfying meal.

NUTRITION

462kcal
Protein
30.8g
Fat
13.9g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup sliced White Button Mushrooms

2 cups Fresh Spinach

1/2 cup Nonfat Greek Yogurt

1/2 tbsp Truffle Oil

1/4 cup Nutritional Yeast

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté until they start to brown and release their moisture, about 5 minutes.

  • 3

    Add the fresh spinach to the skillet with the mushrooms and sauté until wilted, about 2-3 minutes.

  • 4

    In a small bowl, combine the nonfat Greek yogurt with the truffle oil and nutritional yeast to create a creamy sauce.

  • 5

    Toss the cooked pasta with the sautéed mushrooms and spinach, then stir in the creamy sauce until evenly coated.

  • 6

    Season with salt and pepper to taste, and serve immediately while warm.