Healthy Creamy Truffle Mushroom Pasta with Fresh Spinach

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

Healthy Creamy Truffle Mushroom Pasta with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Truffle Mushroom Pasta with Fresh Spinach

Enjoy a luxurious yet light pasta dish featuring earthy cremini mushrooms, fresh spinach, and a creamy nonfat Greek yogurt sauce accented with a hint of truffle oil. Balanced by whole wheat pasta and hearty chickpeas, this dish is perfect for a nutritious dinner that satisfies both your health and taste goals.

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NUTRITION

568kcal
Protein
31.7g
Fat
18.1g
Carbs
75.3g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Spaghetti (cooked)

1 cup Sliced Cremini Mushrooms

2 cups Fresh Spinach

1/2 cup Canned Chickpeas (rinsed)

1/2 cup Nonfat Greek Yogurt

1 tbsp Truffle Oil

2 cloves Garlic (minced)

1 tbsp Nutritional Yeast

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PREPARATION

  • 1

    Cook the whole wheat spaghetti according to package instructions until al dente, then drain and set aside.

  • 2

    In a large pan, heat the truffle oil over medium heat. Add minced garlic and sauté until fragrant.

  • 3

    Add the sliced cremini mushrooms to the pan and cook until they become tender and lightly browned.

  • 4

    Stir in the fresh spinach and canned chickpeas, cooking until the spinach wilts slightly.

  • 5

    Reduce the heat to low and mix in the nonfat Greek yogurt and nutritional yeast to create a creamy sauce. Stir until well combined.

  • 6

    Toss the cooked spaghetti into the sauce, ensuring that the pasta is evenly coated.

  • 7

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

Healthy Creamy Truffle Mushroom Pasta with Fresh Spinach

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

Healthy Creamy Truffle Mushroom Pasta with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Truffle Mushroom Pasta with Fresh Spinach

Enjoy a luxurious yet light pasta dish featuring earthy cremini mushrooms, fresh spinach, and a creamy nonfat Greek yogurt sauce accented with a hint of truffle oil. Balanced by whole wheat pasta and hearty chickpeas, this dish is perfect for a nutritious dinner that satisfies both your health and taste goals.

NUTRITION

568kcal
Protein
31.7g
Fat
18.1g
Carbs
75.3g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Spaghetti (cooked)

1 cup Sliced Cremini Mushrooms

2 cups Fresh Spinach

1/2 cup Canned Chickpeas (rinsed)

1/2 cup Nonfat Greek Yogurt

1 tbsp Truffle Oil

2 cloves Garlic (minced)

1 tbsp Nutritional Yeast

PREPARATION

  • 1

    Cook the whole wheat spaghetti according to package instructions until al dente, then drain and set aside.

  • 2

    In a large pan, heat the truffle oil over medium heat. Add minced garlic and sauté until fragrant.

  • 3

    Add the sliced cremini mushrooms to the pan and cook until they become tender and lightly browned.

  • 4

    Stir in the fresh spinach and canned chickpeas, cooking until the spinach wilts slightly.

  • 5

    Reduce the heat to low and mix in the nonfat Greek yogurt and nutritional yeast to create a creamy sauce. Stir until well combined.

  • 6

    Toss the cooked spaghetti into the sauce, ensuring that the pasta is evenly coated.

  • 7

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