Hearty Mushroom Ragu with Zucchini Noodles

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

Hearty Mushroom Ragu with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Zucchini Noodles

Savor a robust and comforting ragu bursting with earthy mushrooms, tender zucchini noodles, and a boost of plant-based protein from white beans and tempeh. This vibrant dish is simmered in a flavor-packed tomato base with aromatic garlic and herbs, finished with a sprinkle of nutritional yeast to add a subtle cheesy note. Perfect for a wholesome dinner that both nourishes and delights.

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NUTRITION

595kcal
Protein
35.0g
Fat
21.4g
Carbs
76.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cups sliced cremini mushrooms

200g zucchini noodles

1 cup cooked white beans

½ cup diced tomatoes

2 ounces tempeh

1 tablespoon olive oil

2 cloves garlic

¼ cup diced onion

1 tablespoon nutritional yeast

1 teaspoon dried oregano

1 teaspoon dried basil

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PREPARATION

  • 1

    Heat olive oil in a large skillet over medium heat.

  • 2

    Add diced onions and minced garlic; sauté until translucent and fragrant.

  • 3

    Stir in sliced cremini mushrooms and cook until they begin to soften and release their juices.

  • 4

    Dice the tempeh into small cubes and add to the skillet, cooking for a few minutes until lightly browned.

  • 5

    Pour in the diced tomatoes and add the white beans; stir to combine.

  • 6

    Sprinkle in the dried oregano and basil, and allow the mixture to simmer for 5-7 minutes so that the flavors meld together.

  • 7

    While the ragu simmers, prepare zucchini noodles if not pre-spiralized.

  • 8

    Toss the zucchini noodles into the skillet and cook for another 2-3 minutes until just tender.

  • 9

    Finish by stirring in nutritional yeast, adjust seasoning with salt and pepper to taste, and serve hot.

Hearty Mushroom Ragu with Zucchini Noodles

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

Hearty Mushroom Ragu with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Zucchini Noodles

Savor a robust and comforting ragu bursting with earthy mushrooms, tender zucchini noodles, and a boost of plant-based protein from white beans and tempeh. This vibrant dish is simmered in a flavor-packed tomato base with aromatic garlic and herbs, finished with a sprinkle of nutritional yeast to add a subtle cheesy note. Perfect for a wholesome dinner that both nourishes and delights.

NUTRITION

595kcal
Protein
35.0g
Fat
21.4g
Carbs
76.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cups sliced cremini mushrooms

200g zucchini noodles

1 cup cooked white beans

½ cup diced tomatoes

2 ounces tempeh

1 tablespoon olive oil

2 cloves garlic

¼ cup diced onion

1 tablespoon nutritional yeast

1 teaspoon dried oregano

1 teaspoon dried basil

PREPARATION

  • 1

    Heat olive oil in a large skillet over medium heat.

  • 2

    Add diced onions and minced garlic; sauté until translucent and fragrant.

  • 3

    Stir in sliced cremini mushrooms and cook until they begin to soften and release their juices.

  • 4

    Dice the tempeh into small cubes and add to the skillet, cooking for a few minutes until lightly browned.

  • 5

    Pour in the diced tomatoes and add the white beans; stir to combine.

  • 6

    Sprinkle in the dried oregano and basil, and allow the mixture to simmer for 5-7 minutes so that the flavors meld together.

  • 7

    While the ragu simmers, prepare zucchini noodles if not pre-spiralized.

  • 8

    Toss the zucchini noodles into the skillet and cook for another 2-3 minutes until just tender.

  • 9

    Finish by stirring in nutritional yeast, adjust seasoning with salt and pepper to taste, and serve hot.