Creamy Truffle Mushroom 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 Pasta with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Sautéed Spinach

Savor this luxurious yet light pasta dish that beautifully melds earthy mushrooms and vibrant sautéed spinach with a silky, creamy sauce subtly enhanced by truffle oil. Tender grilled chicken adds a satisfying protein boost, making this dish perfect for a refined, yet balanced dinner.

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NUTRITION

513kcal
Protein
42g
Fat
18g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup Sliced Mushrooms

2 cups Fresh Spinach

2 tbsp Low-Fat Cream Cheese

1 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

1 tsp Truffle Oil

1 clove Garlic, minced

3 oz Grilled Chicken Breast

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PREPARATION

  • 1

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

  • 2

    While the pasta cooks, heat the olive oil in a pan over medium heat. Add the minced garlic and sliced mushrooms, sautéing until the mushrooms are tender and lightly browned.

  • 3

    Add the fresh spinach to the pan and cook until just wilted. Stir in the low-fat cream cheese to create a creamy base.

  • 4

    Drizzle in the truffle oil and sprinkle the grated Parmesan cheese. Mix well to combine all flavors.

  • 5

    Dice or slice the grilled chicken breast and fold it into the mushroom-spinach mixture.

  • 6

    Toss the cooked pasta into the sauce, ensuring every strand is well coated.

  • 7

    Serve warm, and enjoy the rich umami aromas and textures in every bite.

Creamy Truffle Mushroom 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 Pasta with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Sautéed Spinach

Savor this luxurious yet light pasta dish that beautifully melds earthy mushrooms and vibrant sautéed spinach with a silky, creamy sauce subtly enhanced by truffle oil. Tender grilled chicken adds a satisfying protein boost, making this dish perfect for a refined, yet balanced dinner.

NUTRITION

513kcal
Protein
42g
Fat
18g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup Sliced Mushrooms

2 cups Fresh Spinach

2 tbsp Low-Fat Cream Cheese

1 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

1 tsp Truffle Oil

1 clove Garlic, minced

3 oz Grilled Chicken Breast

PREPARATION

  • 1

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

  • 2

    While the pasta cooks, heat the olive oil in a pan over medium heat. Add the minced garlic and sliced mushrooms, sautéing until the mushrooms are tender and lightly browned.

  • 3

    Add the fresh spinach to the pan and cook until just wilted. Stir in the low-fat cream cheese to create a creamy base.

  • 4

    Drizzle in the truffle oil and sprinkle the grated Parmesan cheese. Mix well to combine all flavors.

  • 5

    Dice or slice the grilled chicken breast and fold it into the mushroom-spinach mixture.

  • 6

    Toss the cooked pasta into the sauce, ensuring every strand is well coated.

  • 7

    Serve warm, and enjoy the rich umami aromas and textures in every bite.