Silky Truffle Mushroom Pasta

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

Silky Truffle Mushroom Pasta

YOUR SOLIN GENERATED RECIPE

Silky Truffle Mushroom Pasta

Indulge in a luxurious bowl of silky whole wheat pasta tossed with sautéed mushrooms, crisp spinach, and savory extra-firm tofu, all elevated with a drizzle of aromatic truffle oil and crowned with a perfectly poached egg. This dish harmonizes earthy flavors with a delicate creamy texture for a sophisticated yet comforting meal.

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NUTRITION

531kcal
Protein
35.3g
Fat
20.5g
Carbs
55.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Spaghetti (dry)

1 cup Sliced White Button Mushrooms

200 g Extra-Firm Tofu

1 large Poached Egg

1 cup Fresh Spinach

1 tbsp Nutritional Yeast

1 tsp Truffle Oil

1 clove Garlic, minced

1/4 cup Diced Onion

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PREPARATION

  • 1

    Cook the whole wheat spaghetti according to package directions until al dente, then drain and set aside.

  • 2

    In a large skillet, heat a small amount of water or a drizzle of olive oil over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant.

  • 3

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

  • 4

    Cube the extra-firm tofu and add it to the skillet, stirring gently to combine with the vegetables. Cook for about 3-4 minutes to warm the tofu through.

  • 5

    Stir in the fresh spinach and allow it to wilt slightly.

  • 6

    Mix in the cooked spaghetti and sprinkle with nutritional yeast. Toss gently to combine all the ingredients well.

  • 7

    Drizzle the truffle oil evenly over the pasta and adjust seasoning with salt and pepper if desired.

  • 8

    Top the dish with a freshly poached egg for added creaminess and protein.

  • 9

    Serve warm and enjoy a sophisticated, indulgent meal.

Silky Truffle Mushroom Pasta

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

Silky Truffle Mushroom Pasta

YOUR SOLIN GENERATED RECIPE

Silky Truffle Mushroom Pasta

Indulge in a luxurious bowl of silky whole wheat pasta tossed with sautéed mushrooms, crisp spinach, and savory extra-firm tofu, all elevated with a drizzle of aromatic truffle oil and crowned with a perfectly poached egg. This dish harmonizes earthy flavors with a delicate creamy texture for a sophisticated yet comforting meal.

NUTRITION

531kcal
Protein
35.3g
Fat
20.5g
Carbs
55.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Spaghetti (dry)

1 cup Sliced White Button Mushrooms

200 g Extra-Firm Tofu

1 large Poached Egg

1 cup Fresh Spinach

1 tbsp Nutritional Yeast

1 tsp Truffle Oil

1 clove Garlic, minced

1/4 cup Diced Onion

PREPARATION

  • 1

    Cook the whole wheat spaghetti according to package directions until al dente, then drain and set aside.

  • 2

    In a large skillet, heat a small amount of water or a drizzle of olive oil over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant.

  • 3

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

  • 4

    Cube the extra-firm tofu and add it to the skillet, stirring gently to combine with the vegetables. Cook for about 3-4 minutes to warm the tofu through.

  • 5

    Stir in the fresh spinach and allow it to wilt slightly.

  • 6

    Mix in the cooked spaghetti and sprinkle with nutritional yeast. Toss gently to combine all the ingredients well.

  • 7

    Drizzle the truffle oil evenly over the pasta and adjust seasoning with salt and pepper if desired.

  • 8

    Top the dish with a freshly poached egg for added creaminess and protein.

  • 9

    Serve warm and enjoy a sophisticated, indulgent meal.