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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



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.


  • 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.


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