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 this indulgent yet clean pasta dish that marries red lentil pasta with earthy mushrooms, fresh spinach, and a creamy Parmesan sauce. Enhanced with a hint of garlic and onion, this meal delivers a rich, comforting flavor in every bite while keeping the macros balanced.

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NUTRITION

481kcal
Protein
36.4g
Fat
10.9g
Carbs
57.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Red Lentil Pasta

1 cup sliced Mushrooms

1 cup Fresh Spinach

1/4 cup grated Parmesan Cheese

1/4 cup Low-Fat Milk

1 Garlic Clove

1/4 cup chopped Onion

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PREPARATION

  • 1

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

  • 2

    In a non-stick skillet, sauté the chopped onion and minced garlic over medium heat until fragrant and softened.

  • 3

    Add the sliced mushrooms to the skillet and cook until they begin to soften and release their moisture, about 3-4 minutes.

  • 4

    Lower the heat and stir in the low-fat milk, allowing it to warm slightly. Then, add the grated Parmesan cheese, stirring until a creamy sauce forms.

  • 5

    Toss in the fresh spinach and let it wilt into the sauce.

  • 6

    Combine the drained pasta with the creamy mushroom mixture, stirring gently to coat all the pasta evenly with the sauce.

  • 7

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

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 this indulgent yet clean pasta dish that marries red lentil pasta with earthy mushrooms, fresh spinach, and a creamy Parmesan sauce. Enhanced with a hint of garlic and onion, this meal delivers a rich, comforting flavor in every bite while keeping the macros balanced.

NUTRITION

481kcal
Protein
36.4g
Fat
10.9g
Carbs
57.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Red Lentil Pasta

1 cup sliced Mushrooms

1 cup Fresh Spinach

1/4 cup grated Parmesan Cheese

1/4 cup Low-Fat Milk

1 Garlic Clove

1/4 cup chopped Onion

PREPARATION

  • 1

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

  • 2

    In a non-stick skillet, sauté the chopped onion and minced garlic over medium heat until fragrant and softened.

  • 3

    Add the sliced mushrooms to the skillet and cook until they begin to soften and release their moisture, about 3-4 minutes.

  • 4

    Lower the heat and stir in the low-fat milk, allowing it to warm slightly. Then, add the grated Parmesan cheese, stirring until a creamy sauce forms.

  • 5

    Toss in the fresh spinach and let it wilt into the sauce.

  • 6

    Combine the drained pasta with the creamy mushroom mixture, stirring gently to coat all the pasta evenly with the sauce.

  • 7

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