Creamy Parmesan Mushroom Red Lentil Pasta

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

Creamy Parmesan Mushroom Red Lentil Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Parmesan Mushroom Red Lentil Pasta

Enjoy a delicious plate of red lentil pasta blending savory mushrooms with a creamy, tangy Parmesan and Greek yogurt sauce. This dish features sautéed garlic and onions, fresh spinach, and a light drizzle of olive oil to enhance the flavors, making it a balanced and satisfying meal.

Try 3 days free, then $12.99 / mo.

NUTRITION

420kcal
Protein
33.5g
Fat
10.9g
Carbs
53.7g

SERVINGS

1 serving

INGREDIENTS

2 ounces Red Lentil Pasta (56g dry)

100 grams sliced Mushrooms

20 grams grated Parmesan Cheese

1/4 cup Nonfat Greek Yogurt (65g)

30 grams Fresh Spinach

1 tsp Olive Oil

1 clove Garlic, minced

1/4 medium Onion, diced

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Bring a pot of water to a boil, add a pinch of salt, and cook the red lentil pasta according to package instructions until al dente. Drain and set aside, reserving a small cup of pasta water.

  • 2

    In a large skillet, heat olive oil over medium heat. Add the minced garlic and diced onion, sautéing until they become soft and fragrant.

  • 3

    Add the sliced mushrooms to the skillet. Cook until the mushrooms are tender and have released their moisture, about 5-7 minutes.

  • 4

    Stir in the cooked pasta and fresh spinach. Allow the spinach to wilt slightly.

  • 5

    Lower the heat and incorporate the grated Parmesan cheese and Greek yogurt. If needed, add a splash of the reserved pasta water to create a smooth, creamy sauce.

  • 6

    Season with salt and pepper to taste, and mix well until all ingredients are combined.

  • 7

    Serve immediately, enjoying the creamy texture and savory flavors of this balanced pasta dish.

Creamy Parmesan Mushroom Red Lentil Pasta

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

Creamy Parmesan Mushroom Red Lentil Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Parmesan Mushroom Red Lentil Pasta

Enjoy a delicious plate of red lentil pasta blending savory mushrooms with a creamy, tangy Parmesan and Greek yogurt sauce. This dish features sautéed garlic and onions, fresh spinach, and a light drizzle of olive oil to enhance the flavors, making it a balanced and satisfying meal.

NUTRITION

420kcal
Protein
33.5g
Fat
10.9g
Carbs
53.7g

SERVINGS

1 serving

INGREDIENTS

2 ounces Red Lentil Pasta (56g dry)

100 grams sliced Mushrooms

20 grams grated Parmesan Cheese

1/4 cup Nonfat Greek Yogurt (65g)

30 grams Fresh Spinach

1 tsp Olive Oil

1 clove Garlic, minced

1/4 medium Onion, diced

Salt & Pepper to taste

PREPARATION

  • 1

    Bring a pot of water to a boil, add a pinch of salt, and cook the red lentil pasta according to package instructions until al dente. Drain and set aside, reserving a small cup of pasta water.

  • 2

    In a large skillet, heat olive oil over medium heat. Add the minced garlic and diced onion, sautéing until they become soft and fragrant.

  • 3

    Add the sliced mushrooms to the skillet. Cook until the mushrooms are tender and have released their moisture, about 5-7 minutes.

  • 4

    Stir in the cooked pasta and fresh spinach. Allow the spinach to wilt slightly.

  • 5

    Lower the heat and incorporate the grated Parmesan cheese and Greek yogurt. If needed, add a splash of the reserved pasta water to create a smooth, creamy sauce.

  • 6

    Season with salt and pepper to taste, and mix well until all ingredients are combined.

  • 7

    Serve immediately, enjoying the creamy texture and savory flavors of this balanced pasta dish.