YOUR SOLIN GENERATED RECIPE
Creamy Truffle Mushroom Whole Wheat Pasta
Savor a luxurious twist on whole wheat pasta layered with earthy mushrooms in a light, creamy sauce enhanced by a whisper of truffle oil. This refined dish combines the satisfying nutty flavor of whole wheat pasta with the umami of sautéed mushrooms and a bright finish from garlic and parmesan, making it a well-balanced meal that's just as nourishing as it is decadent.
INGREDIENTS
3 oz whole wheat pasta (85 g)
100 g button mushrooms
1/2 cup low fat milk (120 ml)
1/2 cup nonfat Greek yogurt (120 g)
1 tbsp whole wheat flour (8 g)
1 tsp olive oil (5 ml)
1 tbsp grated Parmesan cheese (5 g)
1/2 tsp truffle oil (2.5 ml)
1 clove garlic
PREPARATION
Bring a pot of salted water to a boil and add the whole wheat pasta. Cook until al dente, then drain and set aside, reserving a small cup of pasta water.
While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, approximately 4-5 minutes.
Sprinkle the whole wheat flour over the mushrooms and stir to combine, allowing the flour to cook for about 1 minute.
Mix in the low fat milk and allow the sauce to begin to thicken. If the sauce becomes too thick, add a splash of reserved pasta water to loosen it up.
Reduce the heat and stir in the nonfat Greek yogurt and grated Parmesan cheese until the sauce is smooth and creamy.
Drizzle the truffle oil over the sauce and season with salt and pepper to taste.
Combine the cooked pasta with the creamy mushroom sauce, tossing gently to ensure even coating.
Serve warm and enjoy your luxurious yet balanced pasta dish.