Creamy Truffle Mushroom Whole Wheat Pasta

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

Creamy Truffle Mushroom Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Whole Wheat Pasta

Savor the luxurious yet wholesome allure of this creamy truffle mushroom whole wheat pasta. Featuring a silky sauce crafted from non-fat Greek yogurt and a touch of low-fat cream cheese, this dish is elevated with aromatic garlic and accented by the subtle richness of truffle oil, all balanced by the hearty texture of whole wheat pasta and earthy mushrooms.

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NUTRITION

481kcal
Protein
35.3g
Fat
13.2g
Carbs
53.7g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1.5 cup Sliced Cremini Mushrooms

200 g Non-fat Greek Yogurt

2 tbsp Low-fat Cream Cheese

2 tbsp Grated Parmesan Cheese

1 tsp Truffle Oil

1 clove Minced Garlic

Salt and Pepper to taste

1 tbsp Fresh Parsley (optional)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside, reserving a small splash of pasta water.

  • 2

    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 and sauté until they are tender and slightly golden, about 5-7 minutes.

  • 4

    Reduce the heat to low and stir in the non-fat Greek yogurt and low-fat cream cheese until a creamy sauce forms. If the sauce is too thick, add a bit of reserved pasta water for a smoother consistency.

  • 5

    Drizzle in the truffle oil and sprinkle the grated Parmesan cheese. Mix well to combine all the flavors.

  • 6

    Toss the cooked pasta into the sauce ensuring every strand is well coated. Season with salt and pepper to taste.

  • 7

    Serve warm, garnished with fresh parsley if desired.

Creamy Truffle Mushroom Whole Wheat Pasta

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

Creamy Truffle Mushroom Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Whole Wheat Pasta

Savor the luxurious yet wholesome allure of this creamy truffle mushroom whole wheat pasta. Featuring a silky sauce crafted from non-fat Greek yogurt and a touch of low-fat cream cheese, this dish is elevated with aromatic garlic and accented by the subtle richness of truffle oil, all balanced by the hearty texture of whole wheat pasta and earthy mushrooms.

NUTRITION

481kcal
Protein
35.3g
Fat
13.2g
Carbs
53.7g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1.5 cup Sliced Cremini Mushrooms

200 g Non-fat Greek Yogurt

2 tbsp Low-fat Cream Cheese

2 tbsp Grated Parmesan Cheese

1 tsp Truffle Oil

1 clove Minced Garlic

Salt and Pepper to taste

1 tbsp Fresh Parsley (optional)

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside, reserving a small splash of pasta water.

  • 2

    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 and sauté until they are tender and slightly golden, about 5-7 minutes.

  • 4

    Reduce the heat to low and stir in the non-fat Greek yogurt and low-fat cream cheese until a creamy sauce forms. If the sauce is too thick, add a bit of reserved pasta water for a smoother consistency.

  • 5

    Drizzle in the truffle oil and sprinkle the grated Parmesan cheese. Mix well to combine all the flavors.

  • 6

    Toss the cooked pasta into the sauce ensuring every strand is well coated. Season with salt and pepper to taste.

  • 7

    Serve warm, garnished with fresh parsley if desired.