Creamy Truffle Mushroom Pasta with Spinach

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

Creamy Truffle Mushroom Pasta with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Spinach

Savor the luxurious blend of earthy mushrooms and fresh spinach tossed through whole wheat pasta, elevated by a creamy Greek yogurt sauce and a hint of decadent truffle oil. This comforting dish is finished with lightly sautéed tofu for an extra protein boost, making every forkful a delightful balance of taste and nutrition.

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NUTRITION

401kcal
Protein
33.2g
Fat
12.2g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta (56g)

1 cup Button Mushrooms (70g)

1 cup Fresh Spinach (30g)

0.5 cup Nonfat Greek Yogurt (120g)

3 oz Extra Firm Tofu (85g)

1 tsp Truffle Oil (5g)

0.5 tsp Olive Oil (2.3g)

1 clove Garlic

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PREPARATION

  • 1

    Cook the whole wheat pasta in salted boiling water according to package instructions until al dente. Drain and set aside.

  • 2

    Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté briefly until fragrant.

  • 3

    Add sliced mushrooms to the skillet and cook until they become tender and lightly browned, about 4-5 minutes.

  • 4

    Cube the extra firm tofu and add to the skillet, cooking for an additional 2-3 minutes until just heated through.

  • 5

    Lower the heat and stir in the nonfat Greek yogurt, mixing well to create a creamy sauce. Drizzle in the truffle oil and stir to combine.

  • 6

    Fold in the fresh spinach and let it wilt slightly in the warmth of the sauce.

  • 7

    Toss the cooked pasta into the skillet, ensuring it is evenly coated with the creamy mushroom mixture.

  • 8

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

Creamy Truffle Mushroom Pasta with Spinach

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

Creamy Truffle Mushroom Pasta with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Spinach

Savor the luxurious blend of earthy mushrooms and fresh spinach tossed through whole wheat pasta, elevated by a creamy Greek yogurt sauce and a hint of decadent truffle oil. This comforting dish is finished with lightly sautéed tofu for an extra protein boost, making every forkful a delightful balance of taste and nutrition.

NUTRITION

401kcal
Protein
33.2g
Fat
12.2g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta (56g)

1 cup Button Mushrooms (70g)

1 cup Fresh Spinach (30g)

0.5 cup Nonfat Greek Yogurt (120g)

3 oz Extra Firm Tofu (85g)

1 tsp Truffle Oil (5g)

0.5 tsp Olive Oil (2.3g)

1 clove Garlic

PREPARATION

  • 1

    Cook the whole wheat pasta in salted boiling water according to package instructions until al dente. Drain and set aside.

  • 2

    Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté briefly until fragrant.

  • 3

    Add sliced mushrooms to the skillet and cook until they become tender and lightly browned, about 4-5 minutes.

  • 4

    Cube the extra firm tofu and add to the skillet, cooking for an additional 2-3 minutes until just heated through.

  • 5

    Lower the heat and stir in the nonfat Greek yogurt, mixing well to create a creamy sauce. Drizzle in the truffle oil and stir to combine.

  • 6

    Fold in the fresh spinach and let it wilt slightly in the warmth of the sauce.

  • 7

    Toss the cooked pasta into the skillet, ensuring it is evenly coated with the creamy mushroom mixture.

  • 8

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