Healthy Creamy Truffle Mushroom Pasta

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

Healthy Creamy Truffle Mushroom Pasta

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Truffle Mushroom Pasta

Savor a luxurious and healthy twist on a classic pasta dish featuring earthy mushrooms, a silky blend of low-fat cream cheese and nutritional yeast, and a hint of white truffle oil. This comforting dish is elevated with protein-rich cannellini beans and fresh spinach, making it a deliciously balanced meal that delights both the palate and the body.

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NUTRITION

521kcal
Protein
35.4g
Fat
10.5g
Carbs
77.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup sliced Mushrooms

2 tbsp Low-Fat Cream Cheese

1 cup Baby Spinach

1 cup Cannellini Beans

2 tbsp Nutritional Yeast

1 clove Garlic

1/4 cup Vegetable Broth

1 tsp White Truffle Oil

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PREPARATION

  • 1

    Bring a large pot of water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 2

    While the pasta is cooking, heat the white truffle oil in a large skillet over medium heat.

  • 3

    Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.

  • 4

    Add the sliced mushrooms to the skillet and sauté for 3-4 minutes until they start to soften and release their moisture.

  • 5

    Pour in the vegetable broth and stir in the low-fat cream cheese, allowing it to melt and combine with the broth to form a light, creamy sauce.

  • 6

    Stir in the cannellini beans and nutritional yeast, mixing well. Let the sauce simmer for another 2 minutes to warm the beans and blend the flavors.

  • 7

    Fold in the fresh baby spinach and cook until just wilted, about 1 minute.

  • 8

    Toss the cooked pasta into the skillet, ensuring it is well coated with the creamy mushroom sauce.

  • 9

    Season with salt and pepper to taste if desired, and serve immediately.

Healthy Creamy Truffle Mushroom Pasta

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

Healthy Creamy Truffle Mushroom Pasta

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Truffle Mushroom Pasta

Savor a luxurious and healthy twist on a classic pasta dish featuring earthy mushrooms, a silky blend of low-fat cream cheese and nutritional yeast, and a hint of white truffle oil. This comforting dish is elevated with protein-rich cannellini beans and fresh spinach, making it a deliciously balanced meal that delights both the palate and the body.

NUTRITION

521kcal
Protein
35.4g
Fat
10.5g
Carbs
77.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup sliced Mushrooms

2 tbsp Low-Fat Cream Cheese

1 cup Baby Spinach

1 cup Cannellini Beans

2 tbsp Nutritional Yeast

1 clove Garlic

1/4 cup Vegetable Broth

1 tsp White Truffle Oil

PREPARATION

  • 1

    Bring a large pot of water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 2

    While the pasta is cooking, heat the white truffle oil in a large skillet over medium heat.

  • 3

    Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.

  • 4

    Add the sliced mushrooms to the skillet and sauté for 3-4 minutes until they start to soften and release their moisture.

  • 5

    Pour in the vegetable broth and stir in the low-fat cream cheese, allowing it to melt and combine with the broth to form a light, creamy sauce.

  • 6

    Stir in the cannellini beans and nutritional yeast, mixing well. Let the sauce simmer for another 2 minutes to warm the beans and blend the flavors.

  • 7

    Fold in the fresh baby spinach and cook until just wilted, about 1 minute.

  • 8

    Toss the cooked pasta into the skillet, ensuring it is well coated with the creamy mushroom sauce.

  • 9

    Season with salt and pepper to taste if desired, and serve immediately.