Mixed Mushroom Fettuccine Alfredo

Mixed Mushroom Fettuccine Alfredo

Recipe

Mixed Mushroom Fettuccine Alfredo

Mixed Mushroom Fettuccine Alfredo

Mixed Mushroom Fettuccine Alfredo

Mixed Mushroom Fettuccine Alfredo

Prep Time

10 Min

Cook Time

15 Min

Total Time

25 Min

Servings

2

Rich and elegant

Mixed with an array of mushrooms, this reimagined classic is dreamy, creamy, and jam-packed with garlicky goodness. Shimeji mushrooms bring even more umami flavour to this already decadent dish.

Ingredients

  • 1 Pack king oyster mushrooms
  • 5 Button mushrooms
  • 1 Pack shimeji mushrooms 
  • ½ Bag Gluten-free Fettucine noodles 
  • 1 Jar of Roasted Garlic Alfredo Sauce 

How to Make

Preparation & Cooking

1. Bring a pot of water up to a boil and cook the pasta. Remember to season the water with salt.

2. Slice king oyster mushrooms length-wise. You should get about 3 to 4 pieces per mushroom. Score the mushrooms diagonally.

3. Season the king oyster mushrooms with salt. In a hot frying pan with oil, sear the mushrooms a few at a time careful not to overcrowd the pan. Sear mushrooms on both sides until they have a caramelized look. Set aside.

4. In the same pan, saute the button and shimeji mushrooms. 

5. Add one jar of Soul Bowl Alfredo Sauce to the pan. Turn the heat down and let the sauce simmer.

6. Add cooked pasta to the pan, toss to coat the noodles, and add a splash of the pasta water if the sauce has thickened too much.

Serving

7. Plate the pasta in your favourite pasta bowl, and garnish with the king oyster mushrooms.

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Pasta Alla Norma

Pasta Alla Norma

Recipe

Pasta alla norma

Pasta Alla Norma

Pasta ALLA NORMA

Pasta Alla Norma

Prep Time

10 Min

Cook Time

20 Min

Total Time

30 Min

Servings

2

Simple meets indulgent

Topped with chunks of roasted eggplant, and served over a bed of brown rice pasta, this reimagined yet reminiscent dish is ready to take you and your tastebuds to Sicily. Simple and solid ingredients serve as a base for the robust flavours of my signature Rosé sauce.

Ingredients

  • 1 Eggplant, cubed

  • Cherry Tomatoes  

  • 1 Onion, diced

  • 3 Garlic cloves, minced

  • Spinach

  • Basil 

  • 1 Jar of Rosé Sauce 

  • ½  Bag Brown rice Pasta 

  • 4 tbsp Olive Oil 

  • 2 tsp Italian seasoning

  • Salt & pepper to taste

How to Make

Cooking

1. Preheat oven to 425°F

2. Toss cubed eggplant with 2 tbsp of olive oil, Italian seasoning, and a good pinch of salt, and toss to coat.

3. Roast eggplant on a parchment paper lined tray for approx. 20 mins until golden brown.

Sauce Preparation

4. Add the remaining 2 tbsp of olive oil to the frying pan, add onions and garlic on medium heat cook until the onions are soft.

5. Add cherry tomatoes, and cook until the tomatoes blister.

6. Add Rosé sauce.

7. Add Spinach and stir the sauce together. 

8. While sauce is simmering cook the pasta

Serving

9. Plate the pasta, and spoon in the tomato sauce.

10. Add chunks of roasted eggplant on top of the sauce.

11. Garnish with fresh basil.




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