Hearty Mushroom Ragu with Whole Wheat Pasta

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

Hearty Mushroom Ragu with Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Whole Wheat Pasta

A comforting and flavorful dish that pairs a rich mushroom tomato ragu with heartwarming whole wheat pasta. This dish blends earthy mushrooms, hearty lentils, and creamy cannellini beans in a bright tomato sauce, finished with aromatic garlic and fresh basil. Perfect for a satisfying meal any time of day.

Try 3 days free, then $12.99 / mo.

NUTRITION

586kcal
Protein
33g
Fat
7.7g
Carbs
104.8g

SERVINGS

1 serving

INGREDIENTS

2 oz whole wheat pasta (dry)

1 cup sliced mushrooms

1/2 medium onion, diced

2 cloves garlic, minced

3/4 cup cooked lentils

1/2 cup cannellini beans

1/2 cup diced tomatoes

1 tsp olive oil

Fresh basil sprigs

1/2 tsp dried thyme

Salt and pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Cook whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent.

  • 3

    Stir in minced garlic and sliced mushrooms, and cook until the mushrooms begin to soften and release their juices.

  • 4

    Mix in the diced tomatoes, cooked lentils, and cannellini beans. Season with dried thyme, salt, and pepper.

  • 5

    Let the ragu simmer on low heat for 10-12 minutes to meld the flavors.

  • 6

    Toss the cooked pasta into the skillet, combining well with the mushroom ragu.

  • 7

    Garnish with fresh basil sprigs before serving.

Hearty Mushroom Ragu with Whole Wheat Pasta

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

Hearty Mushroom Ragu with Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Whole Wheat Pasta

A comforting and flavorful dish that pairs a rich mushroom tomato ragu with heartwarming whole wheat pasta. This dish blends earthy mushrooms, hearty lentils, and creamy cannellini beans in a bright tomato sauce, finished with aromatic garlic and fresh basil. Perfect for a satisfying meal any time of day.

NUTRITION

586kcal
Protein
33g
Fat
7.7g
Carbs
104.8g

SERVINGS

1 serving

INGREDIENTS

2 oz whole wheat pasta (dry)

1 cup sliced mushrooms

1/2 medium onion, diced

2 cloves garlic, minced

3/4 cup cooked lentils

1/2 cup cannellini beans

1/2 cup diced tomatoes

1 tsp olive oil

Fresh basil sprigs

1/2 tsp dried thyme

Salt and pepper to taste

PREPARATION

  • 1

    Cook whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent.

  • 3

    Stir in minced garlic and sliced mushrooms, and cook until the mushrooms begin to soften and release their juices.

  • 4

    Mix in the diced tomatoes, cooked lentils, and cannellini beans. Season with dried thyme, salt, and pepper.

  • 5

    Let the ragu simmer on low heat for 10-12 minutes to meld the flavors.

  • 6

    Toss the cooked pasta into the skillet, combining well with the mushroom ragu.

  • 7

    Garnish with fresh basil sprigs before serving.