Creamy Truffle Mushroom Whole Wheat Pasta with Wilted Spinach

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

Creamy Truffle Mushroom Whole Wheat Pasta with Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Whole Wheat Pasta with Wilted Spinach

Savor the earthy flavors of sautéed mushrooms and tender wilted spinach tossed with whole wheat pasta in a luxuriously creamy sauce featuring low-fat ricotta, a hint of Parmesan, and a delicate drizzle of truffle oil. This dish is both hearty and refined, perfect for a satisfying meal any time of day.

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NUTRITION

522kcal
Protein
32.1g
Fat
21.8g
Carbs
51.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup sliced Portobello Mushrooms

1 cup Fresh Spinach

0.5 cup Low-Fat Ricotta Cheese

0.25 cup Grated Parmesan Cheese

1 tsp Truffle Oil

2 cloves Garlic

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente. Reserve some pasta water and drain the rest.

  • 2

    In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add sliced portobello mushrooms to the skillet and cook until they start to soften and release their juices, about 4-5 minutes. Season lightly with salt and pepper.

  • 4

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

  • 5

    Lower the heat and mix in the low-fat ricotta cheese and grated Parmesan. If the sauce is too thick, add a splash of reserved pasta water to reach the desired creamy consistency.

  • 6

    Drizzle truffle oil over the sauce, then add the cooked pasta and toss until well coated.

  • 7

    Taste and adjust seasoning with salt and pepper as needed. Serve immediately and enjoy the rich, earthy flavors.

Creamy Truffle Mushroom Whole Wheat Pasta with Wilted Spinach

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

Creamy Truffle Mushroom Whole Wheat Pasta with Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Whole Wheat Pasta with Wilted Spinach

Savor the earthy flavors of sautéed mushrooms and tender wilted spinach tossed with whole wheat pasta in a luxuriously creamy sauce featuring low-fat ricotta, a hint of Parmesan, and a delicate drizzle of truffle oil. This dish is both hearty and refined, perfect for a satisfying meal any time of day.

NUTRITION

522kcal
Protein
32.1g
Fat
21.8g
Carbs
51.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup sliced Portobello Mushrooms

1 cup Fresh Spinach

0.5 cup Low-Fat Ricotta Cheese

0.25 cup Grated Parmesan Cheese

1 tsp Truffle Oil

2 cloves Garlic

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente. Reserve some pasta water and drain the rest.

  • 2

    In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add sliced portobello mushrooms to the skillet and cook until they start to soften and release their juices, about 4-5 minutes. Season lightly with salt and pepper.

  • 4

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

  • 5

    Lower the heat and mix in the low-fat ricotta cheese and grated Parmesan. If the sauce is too thick, add a splash of reserved pasta water to reach the desired creamy consistency.

  • 6

    Drizzle truffle oil over the sauce, then add the cooked pasta and toss until well coated.

  • 7

    Taste and adjust seasoning with salt and pepper as needed. Serve immediately and enjoy the rich, earthy flavors.