Creamy Truffle Mushroom Pasta with Sautéed Greens

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

Creamy Truffle Mushroom Pasta with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Sautéed Greens

Enjoy a sumptuous, earthy pasta dish that marries the deep flavors of sautéed mushrooms and vibrant greens with a silky, light cream sauce accented by a hint of truffle oil. Enhanced with protein-packed tempeh and a sprinkle of parmesan for savory depth, this dish offers a refined comfort in every bite.

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NUTRITION

494kcal
Protein
31.6g
Fat
18.2g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

3 oz Mushrooms

1 cup Baby Spinach

3 oz Tempeh

0.5 oz Parmesan Cheese

0.25 cup Unsweetened Almond Milk

1 tsp Truffle Oil

1 tsp Olive Oil

2 cloves Garlic

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PREPARATION

  • 1

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

  • 2

    While the pasta cooks, slice mushrooms and mince the garlic. Roughly chop the baby spinach.

  • 3

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

  • 4

    Add the sliced mushrooms to the skillet and cook until they release their moisture and turn golden, about 5 minutes.

  • 5

    Cube the tempeh into bite-sized pieces. Add it to the skillet with the mushrooms and continue to sauté for 3-4 minutes until lightly browned.

  • 6

    Pour in the unsweetened almond milk and allow the mixture to simmer for 1-2 minutes, then drizzle in the truffle oil. Stir to combine, creating a light creamy sauce.

  • 7

    Add the baby spinach and cooked pasta to the skillet. Toss everything together gently until the spinach wilts and the ingredients are well incorporated.

  • 8

    Plate the dish and finish with a light sprinkle of grated parmesan cheese. Serve warm and enjoy your creamy truffle mushroom pasta with sautéed greens.

Creamy Truffle Mushroom Pasta with Sautéed Greens

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

Creamy Truffle Mushroom Pasta with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Sautéed Greens

Enjoy a sumptuous, earthy pasta dish that marries the deep flavors of sautéed mushrooms and vibrant greens with a silky, light cream sauce accented by a hint of truffle oil. Enhanced with protein-packed tempeh and a sprinkle of parmesan for savory depth, this dish offers a refined comfort in every bite.

NUTRITION

494kcal
Protein
31.6g
Fat
18.2g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

3 oz Mushrooms

1 cup Baby Spinach

3 oz Tempeh

0.5 oz Parmesan Cheese

0.25 cup Unsweetened Almond Milk

1 tsp Truffle Oil

1 tsp Olive Oil

2 cloves Garlic

PREPARATION

  • 1

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

  • 2

    While the pasta cooks, slice mushrooms and mince the garlic. Roughly chop the baby spinach.

  • 3

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

  • 4

    Add the sliced mushrooms to the skillet and cook until they release their moisture and turn golden, about 5 minutes.

  • 5

    Cube the tempeh into bite-sized pieces. Add it to the skillet with the mushrooms and continue to sauté for 3-4 minutes until lightly browned.

  • 6

    Pour in the unsweetened almond milk and allow the mixture to simmer for 1-2 minutes, then drizzle in the truffle oil. Stir to combine, creating a light creamy sauce.

  • 7

    Add the baby spinach and cooked pasta to the skillet. Toss everything together gently until the spinach wilts and the ingredients are well incorporated.

  • 8

    Plate the dish and finish with a light sprinkle of grated parmesan cheese. Serve warm and enjoy your creamy truffle mushroom pasta with sautéed greens.