Mixed Mushroom Fettuccine Alfredo

Recipe

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.

Other Recipes

Pasta Alla Norma

Recipe

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.

Other Recipes

Mixed Mushroom Fettuccine Alfredo

Pasta Alla Norma

Cashew Butter Chicken or Cauliflower

Recipes

Cashew Butter Chicken or Cauliflower

Recipe

Cashew Butter Chicken or Cauliflower

Cashew Butter Chicken
or Cauliflower

Prep Time

15 Min

Cook Time

20 Min

Total Time

35 Min

Servings

2

Fragrant and flavourful

Velvety and aromatic, Indian spices shine in the foreground of this nourishing twist on a classic curry. Warm, earthy cumin and garam masala bring layers of flavour, complimented by the acute tastes of ginger, garlic, and lemon.

Ingredients

2 Chicken breasts, cubed
1 Head of cauliflower
(use for plant-based option)
2 tbsp ginger, minced
4 Garlic cloves, minced
1 Lemon
¼ Cup coconut yogurt
2 tbsp garam masala
1 Can chickpeas
1 Zucchini, sliced, grilled or baked
1 tbsp cumin seed
2 Cup basmati rice
Cilantro, garnish
1 jar of Cashew Butter Chicken Sauce
Salt & pepper to taste
2 tsp Vresh Ghee

How to Make

Preparation

1. Chop cauliflower into florets, and season with salt

2. Mix cauliflower with yogurt, ginger, garlic, garam masala

3. Squeeze half of the lemon into the mixture. Toss to coat and let marinate for 20 mins.

Cooking

4. Preheat oven to 425°F. Roast cauliflower for approx. 20 mins until golden brown.

5. In a saucepan mix the can of chic peas with butter chicken sauce, bring up to a simmer, simmer the sauce for 10 mins and add the roasted cauliflower to the pan.

– Repeat the same process if using chicken for your recipe. Bake the marinated chicken pieces at 425°F for 10 mins before adding them back into the sauce.

7. Melt Vresh ghee in a pot on medium heat, add cumin seeds and toast until fragrant.

8. Add rice and stir to coat.

9. Add 3 cups of water and bring it up to a boil, cover, and simmer for 18 mins.

Serving

10. Scoop a generous portion of rice onto a plate.

11. Top with cauliflower curry and garnish with fresh chopped cilantro.