Creamy Mushroom Ragu with Fresh Herbs

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

Creamy Mushroom Ragu with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Ragu with Fresh Herbs

Enjoy a comforting and savory mushroom ragu that blends earthy cremini mushrooms, protein-rich cannellini beans and firm tofu, and a luscious cashew cream infused with fresh basil and thyme. This dish offers a delightful balance of textures and flavors perfect for nourishing your body while staying within your calorie and protein goals.

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NUTRITION

530kcal
Protein
34.9g
Fat
26.6g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

200g Cremini Mushrooms

0.5 cup Cannellini Beans (approx. 130g)

150g Firm Tofu

0.25 cup Raw Cashews (approx. 32g)

80g Yellow Onion

2 cloves Garlic

1 tsp Extra Virgin Olive Oil

0.25 cup Unsweetened Almond Milk

0.25 cup Fresh Basil (chopped)

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    If using raw cashews, soak them in hot water for 15 minutes, then drain.

  • 2

    Finely dice the yellow onion and mince the garlic.

  • 3

    Heat a teaspoon of extra virgin olive oil in a pan over medium heat. Sauté the onion and garlic until they become translucent.

  • 4

    Add sliced cremini mushrooms and cubed firm tofu to the pan. Sauté until the mushrooms soften and tofu begins to brown, about 5-7 minutes.

  • 5

    Stir in the cannellini beans and fresh thyme. Season with salt and pepper to taste.

  • 6

    In a blender, combine the soaked cashews and unsweetened almond milk until smooth, creating a creamy sauce base.

  • 7

    Pour the cashew cream into the pan and gently mix with the mushroom, tofu, and bean mixture. Let it simmer for an additional 5 minutes so the flavors meld together.

  • 8

    Stir in the chopped fresh basil right before serving. Adjust seasoning if needed, and enjoy your creamy mushroom ragu warm.

Creamy Mushroom Ragu with Fresh Herbs

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

Creamy Mushroom Ragu with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Ragu with Fresh Herbs

Enjoy a comforting and savory mushroom ragu that blends earthy cremini mushrooms, protein-rich cannellini beans and firm tofu, and a luscious cashew cream infused with fresh basil and thyme. This dish offers a delightful balance of textures and flavors perfect for nourishing your body while staying within your calorie and protein goals.

NUTRITION

530kcal
Protein
34.9g
Fat
26.6g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

200g Cremini Mushrooms

0.5 cup Cannellini Beans (approx. 130g)

150g Firm Tofu

0.25 cup Raw Cashews (approx. 32g)

80g Yellow Onion

2 cloves Garlic

1 tsp Extra Virgin Olive Oil

0.25 cup Unsweetened Almond Milk

0.25 cup Fresh Basil (chopped)

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    If using raw cashews, soak them in hot water for 15 minutes, then drain.

  • 2

    Finely dice the yellow onion and mince the garlic.

  • 3

    Heat a teaspoon of extra virgin olive oil in a pan over medium heat. Sauté the onion and garlic until they become translucent.

  • 4

    Add sliced cremini mushrooms and cubed firm tofu to the pan. Sauté until the mushrooms soften and tofu begins to brown, about 5-7 minutes.

  • 5

    Stir in the cannellini beans and fresh thyme. Season with salt and pepper to taste.

  • 6

    In a blender, combine the soaked cashews and unsweetened almond milk until smooth, creating a creamy sauce base.

  • 7

    Pour the cashew cream into the pan and gently mix with the mushroom, tofu, and bean mixture. Let it simmer for an additional 5 minutes so the flavors meld together.

  • 8

    Stir in the chopped fresh basil right before serving. Adjust seasoning if needed, and enjoy your creamy mushroom ragu warm.