Creamy Mushroom Truffle Pasta with Fresh Spinach

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

Creamy Mushroom Truffle Pasta with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Truffle Pasta with Fresh Spinach

Savor the rich, earthy flavors of sautéed mushrooms and fresh spinach tossed with whole wheat pasta in a luxuriously creamy Greek yogurt sauce, accented with a hint of truffle oil and Parmesan. This dish delivers a sophisticated balance of textures and a satisfying, savory taste perfect for a comforting dinner.

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NUTRITION

490kcal
Protein
33.7g
Fat
12g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

2 oz whole wheat pasta

100 g mushrooms

50 g fresh spinach

1 cup low-fat Greek yogurt

1 tbsp grated Parmesan cheese

1 tsp olive oil

1 tsp truffle oil

2 garlic cloves

Salt and pepper to taste

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PREPARATION

  • 1

    Cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 2

    While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.

  • 3

    Add sliced mushrooms to the skillet and cook until they start to brown and release their moisture, about 5-7 minutes.

  • 4

    Stir in the fresh spinach and cook until just wilted.

  • 5

    Reduce heat to low and mix in the low-fat Greek yogurt, stirring continuously to create a creamy sauce. Season with salt and pepper.

  • 6

    Add the cooked pasta into the skillet, tossing gently to combine all ingredients evenly.

  • 7

    Drizzle truffle oil over the pasta and sprinkle with grated Parmesan cheese.

  • 8

    Serve warm and enjoy the rich, aromatic flavors of this creamy, savory pasta dish.

Creamy Mushroom Truffle Pasta with Fresh Spinach

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

Creamy Mushroom Truffle Pasta with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Truffle Pasta with Fresh Spinach

Savor the rich, earthy flavors of sautéed mushrooms and fresh spinach tossed with whole wheat pasta in a luxuriously creamy Greek yogurt sauce, accented with a hint of truffle oil and Parmesan. This dish delivers a sophisticated balance of textures and a satisfying, savory taste perfect for a comforting dinner.

NUTRITION

490kcal
Protein
33.7g
Fat
12g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

2 oz whole wheat pasta

100 g mushrooms

50 g fresh spinach

1 cup low-fat Greek yogurt

1 tbsp grated Parmesan cheese

1 tsp olive oil

1 tsp truffle oil

2 garlic cloves

Salt and pepper to taste

PREPARATION

  • 1

    Cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 2

    While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.

  • 3

    Add sliced mushrooms to the skillet and cook until they start to brown and release their moisture, about 5-7 minutes.

  • 4

    Stir in the fresh spinach and cook until just wilted.

  • 5

    Reduce heat to low and mix in the low-fat Greek yogurt, stirring continuously to create a creamy sauce. Season with salt and pepper.

  • 6

    Add the cooked pasta into the skillet, tossing gently to combine all ingredients evenly.

  • 7

    Drizzle truffle oil over the pasta and sprinkle with grated Parmesan cheese.

  • 8

    Serve warm and enjoy the rich, aromatic flavors of this creamy, savory pasta dish.