YOUR SOLIN GENERATED RECIPE
Creamy Truffle Mushroom Pasta with Fresh Herbs
Savor a luxurious twist on a classic pasta dish with earthy mushrooms, a creamy Greek yogurt sauce enhanced by a hint of truffle, and a burst of fresh herbs. This dish elegantly balances whole wheat pasta with vibrant veggies and a subtle richness that makes every bite a gourmet delight.
INGREDIENTS
2 oz Whole Wheat Pasta
1 cup Mixed Mushrooms
3/4 cup Nonfat Greek Yogurt
1 cup Fresh Spinach
1 oz Grated Parmesan Cheese
1 tsp Olive Oil
1 tsp Truffle Oil
2 tbsp Fresh Herbs (Parsley & Basil)
PREPARATION
Bring a pot of lightly salted water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside, reserving a small cup of pasta water.
In a non-stick skillet, heat the olive oil over medium heat and add the mixed mushrooms. Sauté until they soften and begin to brown, about 4-5 minutes.
Add the fresh spinach to the skillet and cook until just wilted, about 1-2 minutes.
Lower the heat and stir in the nonfat Greek yogurt, allowing it to warm through without boiling. If the sauce seems too thick, gradually whisk in a bit of the reserved pasta water to reach your desired consistency.
Drizzle the truffle oil over the sauce and mix thoroughly. Incorporate the cooked pasta into the skillet, tossing to coat the noodles evenly with the creamy mushroom sauce.
Plate the pasta and sprinkle grated parmesan cheese over the top. Garnish with freshly chopped parsley and basil for an aromatic finish.
Serve immediately and enjoy the luxurious blend of earthy mushrooms, creamy texture, and the subtle, indulgent aroma of truffle.