Creamy Mushroom Truffle Pasta with Wilted Spinach

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

Creamy Mushroom Truffle Pasta with Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Truffle Pasta with Wilted Spinach

A luxurious pasta dish featuring whole wheat spaghetti tossed in a creamy Greek yogurt sauce with sautéed cremini mushrooms, fragrant garlic, wilted spinach, and finished with a drizzle of truffle oil. Topped with juicy grilled chicken breast, this dish balances rich umami flavors with a fresh finish.

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NUTRITION

525kcal
Protein
51.1g
Fat
14.1g
Carbs
50.4g

SERVINGS

1 serving

INGREDIENTS

60g Whole Wheat Spaghetti

1 cup sliced Cremini Mushrooms (72g)

1 cup Fresh Spinach (30g)

0.33 cup Nonfat Greek Yogurt (85g)

1 tsp Truffle Oil

1 tsp Olive Oil

1 clove Garlic

3 oz Grilled Chicken Breast (85g)

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PREPARATION

  • 1

    Bring a pot of lightly salted water to a boil and cook the whole wheat spaghetti according to package directions until al dente, then drain.

  • 2

    While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the sliced cremini mushrooms to the skillet and sauté for 4-5 minutes until they start to brown and release their moisture.

  • 4

    Stir in the fresh spinach and cook until just wilted, about 1-2 minutes.

  • 5

    Reduce the heat to low and stir in the nonfat Greek yogurt, mixing thoroughly with the vegetables to create a creamy sauce.

  • 6

    Toss the cooked spaghetti into the skillet, ensuring the pasta is evenly coated with the mushroom-spinach sauce.

  • 7

    Plate the pasta and top with slices of grilled chicken breast.

  • 8

    Drizzle the truffle oil over the dish for an aromatic finish, then season with salt and pepper to taste.

Creamy Mushroom Truffle Pasta with Wilted Spinach

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

Creamy Mushroom Truffle Pasta with Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Truffle Pasta with Wilted Spinach

A luxurious pasta dish featuring whole wheat spaghetti tossed in a creamy Greek yogurt sauce with sautéed cremini mushrooms, fragrant garlic, wilted spinach, and finished with a drizzle of truffle oil. Topped with juicy grilled chicken breast, this dish balances rich umami flavors with a fresh finish.

NUTRITION

525kcal
Protein
51.1g
Fat
14.1g
Carbs
50.4g

SERVINGS

1 serving

INGREDIENTS

60g Whole Wheat Spaghetti

1 cup sliced Cremini Mushrooms (72g)

1 cup Fresh Spinach (30g)

0.33 cup Nonfat Greek Yogurt (85g)

1 tsp Truffle Oil

1 tsp Olive Oil

1 clove Garlic

3 oz Grilled Chicken Breast (85g)

PREPARATION

  • 1

    Bring a pot of lightly salted water to a boil and cook the whole wheat spaghetti according to package directions until al dente, then drain.

  • 2

    While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the sliced cremini mushrooms to the skillet and sauté for 4-5 minutes until they start to brown and release their moisture.

  • 4

    Stir in the fresh spinach and cook until just wilted, about 1-2 minutes.

  • 5

    Reduce the heat to low and stir in the nonfat Greek yogurt, mixing thoroughly with the vegetables to create a creamy sauce.

  • 6

    Toss the cooked spaghetti into the skillet, ensuring the pasta is evenly coated with the mushroom-spinach sauce.

  • 7

    Plate the pasta and top with slices of grilled chicken breast.

  • 8

    Drizzle the truffle oil over the dish for an aromatic finish, then season with salt and pepper to taste.