Creamy Truffle Mushroom Pasta with Wilted Greens

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

Creamy Truffle Mushroom Pasta with Wilted Greens

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Wilted Greens

Savor a luxurious yet wholesome pasta dish that perfectly marries earthy mushrooms, delicate wilted greens, and a light, tangy creamy sauce enhanced with a hint of truffle. Tender grilled chicken adds a punch of protein, while a subtle blend of parmesan and olive oil creates a silky finish, making each bite a decadent yet balanced meal.

Try 3 days free, then $12.99 / mo.

NUTRITION

533kcal
Protein
44.3g
Fat
17.3g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

3 oz Grilled Chicken Breast

1 cup Sliced Mushrooms

1 cup Baby Spinach

1/4 cup Nonfat Greek Yogurt

1/8 cup Shredded Parmesan Cheese

1 tsp Olive Oil

1 tsp Truffle Oil

1 small Shallot (minced)

1 clove Garlic (minced)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Cook the whole wheat pasta in salted boiling water according to package instructions until al dente, then drain and set aside.

  • 2

    While the pasta cooks, heat olive oil in a pan over medium heat. Sauté minced shallot and garlic until fragrant and translucent.

  • 3

    Add the sliced mushrooms to the pan and cook until they release their moisture and begin to brown.

  • 4

    In a small bowl, whisk together nonfat Greek yogurt with a drizzle of truffle oil to create a light, creamy sauce.

  • 5

    Toss the cooked pasta into the pan with the mushrooms and gently fold in the baby spinach until just wilted.

  • 6

    Stir in the yogurt-truffle mixture and warm through briefly, being careful not to boil to preserve creaminess.

  • 7

    Slice the grilled chicken breast and add to the pasta, mixing to combine all flavors.

  • 8

    Plate the dish and top with a sprinkle of shredded Parmesan cheese. Serve immediately and enjoy your balanced, gourmet meal.

Creamy Truffle Mushroom Pasta with Wilted Greens

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

Creamy Truffle Mushroom Pasta with Wilted Greens

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Wilted Greens

Savor a luxurious yet wholesome pasta dish that perfectly marries earthy mushrooms, delicate wilted greens, and a light, tangy creamy sauce enhanced with a hint of truffle. Tender grilled chicken adds a punch of protein, while a subtle blend of parmesan and olive oil creates a silky finish, making each bite a decadent yet balanced meal.

NUTRITION

533kcal
Protein
44.3g
Fat
17.3g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

3 oz Grilled Chicken Breast

1 cup Sliced Mushrooms

1 cup Baby Spinach

1/4 cup Nonfat Greek Yogurt

1/8 cup Shredded Parmesan Cheese

1 tsp Olive Oil

1 tsp Truffle Oil

1 small Shallot (minced)

1 clove Garlic (minced)

PREPARATION

  • 1

    Cook the whole wheat pasta in salted boiling water according to package instructions until al dente, then drain and set aside.

  • 2

    While the pasta cooks, heat olive oil in a pan over medium heat. Sauté minced shallot and garlic until fragrant and translucent.

  • 3

    Add the sliced mushrooms to the pan and cook until they release their moisture and begin to brown.

  • 4

    In a small bowl, whisk together nonfat Greek yogurt with a drizzle of truffle oil to create a light, creamy sauce.

  • 5

    Toss the cooked pasta into the pan with the mushrooms and gently fold in the baby spinach until just wilted.

  • 6

    Stir in the yogurt-truffle mixture and warm through briefly, being careful not to boil to preserve creaminess.

  • 7

    Slice the grilled chicken breast and add to the pasta, mixing to combine all flavors.

  • 8

    Plate the dish and top with a sprinkle of shredded Parmesan cheese. Serve immediately and enjoy your balanced, gourmet meal.