Creamy Truffle Mushroom Pasta with Spinach

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

Creamy Truffle Mushroom Pasta with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Spinach

Savor the luxurious blend of earthy mushrooms, tender spinach, and a delicate creamy sauce infused with a hint of truffle oil, all tossed with whole wheat pasta and topped with lean grilled chicken breast and a sprinkle of Parmesan. This dish delivers an indulgent yet balanced meal that delights the palate while meeting your nutritional goals.

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NUTRITION

526kcal
Protein
43.1g
Fat
16.7g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

2 oz whole wheat pasta

1 cup sliced cremini mushrooms

1 cup baby spinach

1/4 cup low-fat cream

10 g grated Parmesan cheese

1 tsp olive oil

1 tsp truffle oil

3 oz grilled chicken breast

1 garlic clove

Salt and pepper to taste

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PREPARATION

  • 1

    Cook the whole wheat pasta in a pot of lightly salted boiling water 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 until fragrant.

  • 3

    Add the sliced cremini mushrooms to the skillet and cook until they release moisture and begin to brown, about 4-5 minutes.

  • 4

    Stir in the baby spinach and cook until wilted, approximately 1-2 minutes.

  • 5

    Pour in the low-fat cream and allow it to warm through. Mix in the grated Parmesan cheese until melted and a light sauce forms.

  • 6

    Add the cooked pasta to the skillet, tossing to coat evenly in the creamy mushroom sauce.

  • 7

    Slice the grilled chicken breast and gently fold it into the pasta mixture.

  • 8

    Drizzle the truffle oil over the dish, and season with salt and pepper to taste. Serve immediately.

Creamy Truffle Mushroom Pasta with Spinach

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

Creamy Truffle Mushroom Pasta with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Spinach

Savor the luxurious blend of earthy mushrooms, tender spinach, and a delicate creamy sauce infused with a hint of truffle oil, all tossed with whole wheat pasta and topped with lean grilled chicken breast and a sprinkle of Parmesan. This dish delivers an indulgent yet balanced meal that delights the palate while meeting your nutritional goals.

NUTRITION

526kcal
Protein
43.1g
Fat
16.7g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

2 oz whole wheat pasta

1 cup sliced cremini mushrooms

1 cup baby spinach

1/4 cup low-fat cream

10 g grated Parmesan cheese

1 tsp olive oil

1 tsp truffle oil

3 oz grilled chicken breast

1 garlic clove

Salt and pepper to taste

PREPARATION

  • 1

    Cook the whole wheat pasta in a pot of lightly salted boiling water 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 until fragrant.

  • 3

    Add the sliced cremini mushrooms to the skillet and cook until they release moisture and begin to brown, about 4-5 minutes.

  • 4

    Stir in the baby spinach and cook until wilted, approximately 1-2 minutes.

  • 5

    Pour in the low-fat cream and allow it to warm through. Mix in the grated Parmesan cheese until melted and a light sauce forms.

  • 6

    Add the cooked pasta to the skillet, tossing to coat evenly in the creamy mushroom sauce.

  • 7

    Slice the grilled chicken breast and gently fold it into the pasta mixture.

  • 8

    Drizzle the truffle oil over the dish, and season with salt and pepper to taste. Serve immediately.