Creamy Truffle Mushroom Whole Wheat Pasta

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

Creamy Truffle Mushroom Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Whole Wheat Pasta

Enjoy a luxurious twist on whole wheat pasta with earthy mushrooms, a creamy Greek yogurt sauce enhanced by delicate truffle oil, and a boost of protein from egg whites. This dish offers a harmonious blend of textures and rich flavors while staying balanced and nutrient-dense.

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NUTRITION

342kcal
Protein
27.1g
Fat
7.3g
Carbs
46.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup sliced Mushrooms

3 large Egg Whites

1/2 cup Nonfat Greek Yogurt

1 tbsp Parmesan Cheese

1 tsp Truffle Oil

1 clove Garlic

1 small Onion

1 cup Baby Spinach

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PREPARATION

  • 1

    Cook the whole wheat pasta in salted water according to package instructions until al dente, then drain and reserve a little pasta water.

  • 2

    While the pasta is cooking, finely chop the onion and garlic. Sauté them in a non-stick pan over medium heat with a splash of water or a minimal amount of oil until translucent.

  • 3

    Add the sliced mushrooms to the pan and cook until they are tender and slightly browned.

  • 4

    Pour in the egg whites and gently scramble them with the mushrooms, cooking until just set.

  • 5

    Stir in the baby spinach and allow it to wilt, then reduce the heat to low.

  • 6

    Mix in the nonfat Greek yogurt and Parmesan cheese, adding a splash of reserved pasta water if needed to achieve a creamy consistency.

  • 7

    Drizzle the truffle oil over the mixture for that signature earthy aroma, and season with salt and pepper to taste.

  • 8

    Toss the cooked pasta into the sauce until well combined. Serve warm and enjoy the creamy, flavorful experience.

Creamy Truffle Mushroom Whole Wheat Pasta

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

Creamy Truffle Mushroom Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Whole Wheat Pasta

Enjoy a luxurious twist on whole wheat pasta with earthy mushrooms, a creamy Greek yogurt sauce enhanced by delicate truffle oil, and a boost of protein from egg whites. This dish offers a harmonious blend of textures and rich flavors while staying balanced and nutrient-dense.

NUTRITION

342kcal
Protein
27.1g
Fat
7.3g
Carbs
46.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup sliced Mushrooms

3 large Egg Whites

1/2 cup Nonfat Greek Yogurt

1 tbsp Parmesan Cheese

1 tsp Truffle Oil

1 clove Garlic

1 small Onion

1 cup Baby Spinach

PREPARATION

  • 1

    Cook the whole wheat pasta in salted water according to package instructions until al dente, then drain and reserve a little pasta water.

  • 2

    While the pasta is cooking, finely chop the onion and garlic. Sauté them in a non-stick pan over medium heat with a splash of water or a minimal amount of oil until translucent.

  • 3

    Add the sliced mushrooms to the pan and cook until they are tender and slightly browned.

  • 4

    Pour in the egg whites and gently scramble them with the mushrooms, cooking until just set.

  • 5

    Stir in the baby spinach and allow it to wilt, then reduce the heat to low.

  • 6

    Mix in the nonfat Greek yogurt and Parmesan cheese, adding a splash of reserved pasta water if needed to achieve a creamy consistency.

  • 7

    Drizzle the truffle oil over the mixture for that signature earthy aroma, and season with salt and pepper to taste.

  • 8

    Toss the cooked pasta into the sauce until well combined. Serve warm and enjoy the creamy, flavorful experience.