Creamy Truffle Mushroom Pasta with Wilted Spinach

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

Creamy Truffle Mushroom Pasta with Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Wilted Spinach

Savor a luxurious yet wholesome pasta dish featuring tender whole wheat noodles enveloped in a velvety Greek yogurt cream sauce, enhanced with earthy mushrooms and delicately wilted baby spinach. A light drizzle of truffle oil elevates the aroma, while succulent shrimp adds a burst of protein, making it a balanced, satisfying meal ideal for any time of day.

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NUTRITION

483kcal
Protein
45.2g
Fat
12.6g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup sliced Mushrooms

2 cups Baby Spinach

1/2 cup Nonfat Greek Yogurt

1 tbsp Grated Parmesan Cheese

3 oz Shrimp, peeled and deveined

1 tsp Truffle Oil

1 tsp Olive Oil

1 Garlic Clove, minced

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

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

  • 3

    Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown.

  • 4

    Stir in the baby spinach and cook until just wilted, being careful not to overcook.

  • 5

    Reduce the heat to low and add the nonfat Greek yogurt, stirring to combine and create a creamy sauce. Season with salt and pepper to taste.

  • 6

    Gently mix in the cooked pasta and add the cooked shrimp. Drizzle the truffle oil over the dish and toss to ensure even coating.

  • 7

    Sprinkle the grated Parmesan cheese over the top, serve immediately, and enjoy your creamy, flavorful pasta.

Creamy Truffle Mushroom Pasta with Wilted Spinach

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

Creamy Truffle Mushroom Pasta with Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Wilted Spinach

Savor a luxurious yet wholesome pasta dish featuring tender whole wheat noodles enveloped in a velvety Greek yogurt cream sauce, enhanced with earthy mushrooms and delicately wilted baby spinach. A light drizzle of truffle oil elevates the aroma, while succulent shrimp adds a burst of protein, making it a balanced, satisfying meal ideal for any time of day.

NUTRITION

483kcal
Protein
45.2g
Fat
12.6g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup sliced Mushrooms

2 cups Baby Spinach

1/2 cup Nonfat Greek Yogurt

1 tbsp Grated Parmesan Cheese

3 oz Shrimp, peeled and deveined

1 tsp Truffle Oil

1 tsp Olive Oil

1 Garlic Clove, minced

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

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

  • 3

    Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown.

  • 4

    Stir in the baby spinach and cook until just wilted, being careful not to overcook.

  • 5

    Reduce the heat to low and add the nonfat Greek yogurt, stirring to combine and create a creamy sauce. Season with salt and pepper to taste.

  • 6

    Gently mix in the cooked pasta and add the cooked shrimp. Drizzle the truffle oil over the dish and toss to ensure even coating.

  • 7

    Sprinkle the grated Parmesan cheese over the top, serve immediately, and enjoy your creamy, flavorful pasta.