Creamy Truffle Mushroom Pasta with Wilted Spinach

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

Creamy Truffle Mushroom Pasta with Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Wilted Spinach

Enjoy a luxurious yet light bowl of whole wheat pasta tossed with earthy sautéed mushrooms, tender wilted spinach, and creamy notes from white beans and extra-firm tofu. Delicately finished with a drizzle of aromatic truffle oil, this dish offers a gourmet experience balanced with wholesome ingredients perfect for any meal.

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NUTRITION

492kcal
Protein
31.2g
Fat
13.1g
Carbs
67.8g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Pasta

1/2 cup Cannellini Beans (rinsed and drained)

100 grams Mushrooms

50 grams Fresh Spinach

150 grams Extra Firm Tofu

1 teaspoon Truffle Oil

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    While the pasta is cooking, heat a non-stick skillet over medium heat and add a drizzle of truffle oil.

  • 3

    Sauté the minced garlic until fragrant, then add sliced mushrooms and cook until they release their moisture and begin to brown.

  • 4

    Add the cannellini beans and diced extra firm tofu to the skillet, stirring gently to warm through without breaking up the tofu.

  • 5

    Fold in the fresh spinach and allow it to wilt, stirring until just combined.

  • 6

    Combine the sautéed mixture with the cooked pasta, and drizzle a little extra truffle oil if desired for an enhanced aroma.

  • 7

    Season with salt and pepper to taste, and serve immediately.

Creamy Truffle Mushroom Pasta with Wilted Spinach

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

Creamy Truffle Mushroom Pasta with Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Wilted Spinach

Enjoy a luxurious yet light bowl of whole wheat pasta tossed with earthy sautéed mushrooms, tender wilted spinach, and creamy notes from white beans and extra-firm tofu. Delicately finished with a drizzle of aromatic truffle oil, this dish offers a gourmet experience balanced with wholesome ingredients perfect for any meal.

NUTRITION

492kcal
Protein
31.2g
Fat
13.1g
Carbs
67.8g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Pasta

1/2 cup Cannellini Beans (rinsed and drained)

100 grams Mushrooms

50 grams Fresh Spinach

150 grams Extra Firm Tofu

1 teaspoon Truffle Oil

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    While the pasta is cooking, heat a non-stick skillet over medium heat and add a drizzle of truffle oil.

  • 3

    Sauté the minced garlic until fragrant, then add sliced mushrooms and cook until they release their moisture and begin to brown.

  • 4

    Add the cannellini beans and diced extra firm tofu to the skillet, stirring gently to warm through without breaking up the tofu.

  • 5

    Fold in the fresh spinach and allow it to wilt, stirring until just combined.

  • 6

    Combine the sautéed mixture with the cooked pasta, and drizzle a little extra truffle oil if desired for an enhanced aroma.

  • 7

    Season with salt and pepper to taste, and serve immediately.