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

Savor the creamy, savory goodness of red lentil pasta tossed with sautéed mushrooms, garlic, and a luxuriously smooth sauce enriched with Parmesan and nutritional yeast. This vibrant dish marries al dente pasta with a velvety, cheesy finish, perfect for a balanced and satisfying meal.

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NUTRITION

485kcal
Protein
33.7g
Fat
13.9g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

3 oz Red Lentil Pasta (85g)

1 cup Sliced Mushrooms (70g)

1 tsp Olive Oil (5g)

1 clove Garlic

1/2 cup Unsweetened Almond Milk (120ml)

1/4 cup Grated Parmesan Cheese (20g)

2 tbsp Nutritional Yeast (16g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Bring a pot of water to a boil and cook the red lentil pasta according to package instructions until al dente. Drain and set aside.

  • 2

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

  • 3

    Add the sliced mushrooms to the skillet and cook for 4-5 minutes until they are tender and have released their moisture.

  • 4

    Reduce heat to low and stir in the unsweetened almond milk. Sprinkle in the nutritional yeast and grated Parmesan cheese, stirring continuously until a creamy sauce forms.

  • 5

    Mix in the cooked pasta, ensuring it is evenly coated with the creamy mushroom sauce. Season with salt and pepper to taste.

  • 6

    Let the flavors meld together for a minute before serving. Enjoy hot for a comforting and balanced meal.

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

Savor the creamy, savory goodness of red lentil pasta tossed with sautéed mushrooms, garlic, and a luxuriously smooth sauce enriched with Parmesan and nutritional yeast. This vibrant dish marries al dente pasta with a velvety, cheesy finish, perfect for a balanced and satisfying meal.

NUTRITION

485kcal
Protein
33.7g
Fat
13.9g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

3 oz Red Lentil Pasta (85g)

1 cup Sliced Mushrooms (70g)

1 tsp Olive Oil (5g)

1 clove Garlic

1/2 cup Unsweetened Almond Milk (120ml)

1/4 cup Grated Parmesan Cheese (20g)

2 tbsp Nutritional Yeast (16g)

PREPARATION

  • 1

    Bring a pot of water to a boil and cook the red lentil pasta according to package instructions until al dente. Drain and set aside.

  • 2

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

  • 3

    Add the sliced mushrooms to the skillet and cook for 4-5 minutes until they are tender and have released their moisture.

  • 4

    Reduce heat to low and stir in the unsweetened almond milk. Sprinkle in the nutritional yeast and grated Parmesan cheese, stirring continuously until a creamy sauce forms.

  • 5

    Mix in the cooked pasta, ensuring it is evenly coated with the creamy mushroom sauce. Season with salt and pepper to taste.

  • 6

    Let the flavors meld together for a minute before serving. Enjoy hot for a comforting and balanced meal.