Lean Beef and Creamy Mushroom Pasta

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

Lean Beef and Creamy Mushroom Pasta

YOUR SOLIN GENERATED RECIPE

Lean Beef and Creamy Mushroom Pasta

Savor a delightful dish combining lean ground beef with tender mushrooms and whole wheat pasta, all enveloped in a light, creamy sauce enriched with Greek yogurt and fresh spinach. This balanced meal delivers a satisfying blend of savory flavors and smooth textures, making it an ideal option for a wholesome dinner.

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NUTRITION

387kcal
Protein
39.5g
Fat
12.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef (95% lean)

1 oz Whole Wheat Pasta (dry)

1 cup Mushrooms

1/4 cup Nonfat Greek Yogurt

1 cup Fresh Spinach

1 tsp Olive Oil

1 clove Garlic

1 small Onion

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PREPARATION

  • 1

    Bring a pot of 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, heat olive oil in a skillet over medium heat. Sauté finely chopped onion and minced garlic until translucent.

  • 3

    Add the lean ground beef to the skillet, breaking it up with a spatula, and cook until it's browned and cooked through.

  • 4

    Stir in sliced mushrooms and continue to cook until they soften, about 3-4 minutes.

  • 5

    Reduce the heat to low and add the nonfat Greek yogurt to create a light, creamy sauce. Mix well and let it warm through, being careful not to boil the yogurt.

  • 6

    Fold in fresh spinach and allow it to wilt slightly.

  • 7

    Combine the cooked pasta with the beef and mushroom mixture, tossing to evenly coat the pasta with the sauce.

  • 8

    Season with salt and pepper to taste and serve immediately.

Lean Beef and Creamy Mushroom Pasta

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

Lean Beef and Creamy Mushroom Pasta

YOUR SOLIN GENERATED RECIPE

Lean Beef and Creamy Mushroom Pasta

Savor a delightful dish combining lean ground beef with tender mushrooms and whole wheat pasta, all enveloped in a light, creamy sauce enriched with Greek yogurt and fresh spinach. This balanced meal delivers a satisfying blend of savory flavors and smooth textures, making it an ideal option for a wholesome dinner.

NUTRITION

387kcal
Protein
39.5g
Fat
12.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef (95% lean)

1 oz Whole Wheat Pasta (dry)

1 cup Mushrooms

1/4 cup Nonfat Greek Yogurt

1 cup Fresh Spinach

1 tsp Olive Oil

1 clove Garlic

1 small Onion

PREPARATION

  • 1

    Bring a pot of 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, heat olive oil in a skillet over medium heat. Sauté finely chopped onion and minced garlic until translucent.

  • 3

    Add the lean ground beef to the skillet, breaking it up with a spatula, and cook until it's browned and cooked through.

  • 4

    Stir in sliced mushrooms and continue to cook until they soften, about 3-4 minutes.

  • 5

    Reduce the heat to low and add the nonfat Greek yogurt to create a light, creamy sauce. Mix well and let it warm through, being careful not to boil the yogurt.

  • 6

    Fold in fresh spinach and allow it to wilt slightly.

  • 7

    Combine the cooked pasta with the beef and mushroom mixture, tossing to evenly coat the pasta with the sauce.

  • 8

    Season with salt and pepper to taste and serve immediately.