YOUR SOLIN GENERATED RECIPE
Creamy Truffle Mushroom Whole Wheat Pasta
A luxurious and comforting dish featuring hearty whole wheat pasta tossed with tender sautéed mushrooms and a silky, protein-boosted creamy sauce infused with a hint of truffle oil. This dish balances nuttiness from nutritional yeast and a smooth texture from silken tofu, making it a flavorful option for any meal.
INGREDIENTS
2 oz Whole Wheat Pasta
1 cup sliced Cremini Mushrooms
200 g Silken Tofu
1/4 cup Nutritional Yeast
1/2 cup Light Unsweetened Almond Milk
1 tsp Truffle Oil
2 cloves Garlic
1 tsp Fresh Thyme
Salt & Pepper to taste
PREPARATION
Cook the whole wheat pasta according to package directions until al dente, then drain and set aside.
In a non-stick skillet, heat a splash of water over medium heat and add minced garlic. Sauté until fragrant.
Add the sliced mushrooms and fresh thyme to the skillet. Cook until the mushrooms are tender and have released their moisture, about 5-7 minutes.
In a blender, combine the silken tofu, light almond milk, nutritional yeast, and a pinch of salt and pepper. Blend until smooth and creamy.
Pour the tofu cream sauce into the skillet with the mushrooms and stir to combine. Gently heat the mixture without boiling.
Add the cooked pasta to the skillet and toss well to coat with the creamy mushroom sauce.
Drizzle the truffle oil over the pasta and adjust seasoning with salt and pepper if needed before serving.