Hearty Mushroom Ragu with Roasted Vegetables

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

Hearty Mushroom Ragu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Roasted Vegetables

Enjoy a robust and comforting dish featuring sautéed mushrooms and lean ground turkey simmered in a rich tomato sauce, paired with a medley of roasted zucchini and bell pepper. This hearty ragu is uplifted by fragrant garlic, onion, and fresh herbs, offering a well-balanced mix of textures and flavors—perfect for breakfast, lunch, or dinner.

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NUTRITION

438kcal
Protein
38.3g
Fat
19.7g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

200 grams White Button Mushrooms

1 medium Zucchini

1 medium Red Bell Pepper

1 cup Crushed Tomatoes

1 tablespoon Olive Oil

1 medium Yellow Onion

2 Garlic Cloves

2 tablespoons Fresh Basil

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PREPARATION

  • 1

    Preheat your oven to 425°F. Chop the zucchini and red bell pepper into even pieces, toss with half the olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes until lightly caramelized.

  • 2

    Meanwhile, finely dice the yellow onion and mince the garlic. Slice the mushrooms.

  • 3

    In a large skillet or saucepan, heat the remaining olive oil over medium heat. Sauté the onion until translucent, then add garlic and mushrooms. Cook until the mushrooms release their moisture and start to brown.

  • 4

    Add the lean ground turkey to the skillet. Break it up with a spoon and cook until browned.

  • 5

    Stir in the crushed tomatoes and simmer the mixture for about 10-12 minutes; season with salt and pepper to taste.

  • 6

    Just before serving, stir in fresh basil to the ragu.

  • 7

    Serve the mushroom turkey ragu over a bed of the roasted zucchini and bell pepper. Enjoy your hearty meal!

Hearty Mushroom Ragu with Roasted Vegetables

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

Hearty Mushroom Ragu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Roasted Vegetables

Enjoy a robust and comforting dish featuring sautéed mushrooms and lean ground turkey simmered in a rich tomato sauce, paired with a medley of roasted zucchini and bell pepper. This hearty ragu is uplifted by fragrant garlic, onion, and fresh herbs, offering a well-balanced mix of textures and flavors—perfect for breakfast, lunch, or dinner.

NUTRITION

438kcal
Protein
38.3g
Fat
19.7g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

200 grams White Button Mushrooms

1 medium Zucchini

1 medium Red Bell Pepper

1 cup Crushed Tomatoes

1 tablespoon Olive Oil

1 medium Yellow Onion

2 Garlic Cloves

2 tablespoons Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 425°F. Chop the zucchini and red bell pepper into even pieces, toss with half the olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes until lightly caramelized.

  • 2

    Meanwhile, finely dice the yellow onion and mince the garlic. Slice the mushrooms.

  • 3

    In a large skillet or saucepan, heat the remaining olive oil over medium heat. Sauté the onion until translucent, then add garlic and mushrooms. Cook until the mushrooms release their moisture and start to brown.

  • 4

    Add the lean ground turkey to the skillet. Break it up with a spoon and cook until browned.

  • 5

    Stir in the crushed tomatoes and simmer the mixture for about 10-12 minutes; season with salt and pepper to taste.

  • 6

    Just before serving, stir in fresh basil to the ragu.

  • 7

    Serve the mushroom turkey ragu over a bed of the roasted zucchini and bell pepper. Enjoy your hearty meal!