YOUR SOLIN GENERATED RECIPE
Creamy Truffle Mushroom Pasta with Fresh Spinach
Enjoy a luxurious yet wholesome pasta dish featuring whole wheat pasta combined with savory sautéed mushrooms, fresh spinach, and a creamy Greek yogurt-based sauce accented with a hint of truffle oil. This dish delivers a satisfying blend of textures and a burst of earthy flavor for a delightful meal any time of day.
INGREDIENTS
2 oz Whole Wheat Pasta (56g)
150g Button Mushrooms
50g Fresh Spinach
100g Fat-Free Greek Yogurt
10g Parmesan Cheese
100g Firm Tofu
1 tsp Olive Oil
1/2 tsp Truffle Oil
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Cook the whole wheat pasta according to package instructions until al dente, then drain.
In a large pan, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant.
Add sliced mushrooms to the pan and cook until they soften and start to brown, about 5-6 minutes.
Crumble the firm tofu into the pan and stir, allowing it to warm and slightly brown for about 3 minutes.
Mix in the fresh spinach and let it wilt.
Reduce the heat to low and stir in the fat-free Greek yogurt and Parmesan cheese until a creamy sauce forms.
Drizzle the truffle oil over the mixture and gently combine.
Fold in the cooked pasta, ensuring it is evenly coated with the creamy mushroom mixture.
Season with salt and pepper to taste and serve warm.