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Make Mushroom Alfredo with Bio XXI Fettuccine
Gluten Free,  Lifestyle,  Mains

Make Mushroom Alfredo with Bio XXI Fettuccine

Last week I attended the launch to celebrate the BIO XXI RANGE now being available in SA and I decided to use the Bio XXI Fettuccine I was gifted to make Mushroom Alfredo.

Before we get into the recipe to Make Mushroom Alfredo with Bio XXI Fettuccine, here is some more info on this new brand that has just hit our shelves.

Bio XXI hails from Coronilla, a Bolivian family-run company, internationally renowned for its exceptional eco-social business model and Quinoa-based, gluten-free foods.

When they say family-owned, they mean family-owned and the founder Diego and his mom welcomed us to the launch and even got involved in the cooking process.

It was such a great event to attend for two reasons. 1) If you know me, you know I choose gluten-free products more often than not and 2) We got a chance to cook at the Good Food Studio.

Make Mushroom Alfredo with Bio XXI Fettuccine
This was the best gluten-free bread mix I have ever tasted.

Are you gluten intolerant?

Gluten intolerance is what I have and it is a wheat-related disorder. Symptoms, including belly pain and bloating, occur after eating foods that contain gluten, such as, wheat, barley, and rye.

In celiac disease, which is a lot more serious, the body’s immune system attacks its own tissues, triggered by gluten in the diet. It only happens in people who have a genetic vulnerability.

bio xxi nuggets

The Gluten-Free Lifestyle with Bio XXI

Many people are going gluten-free as a healthier lifestyle choice or to meet the everyday needs of increasingly specific diets.

So, it’s timely that a delicious, gluten-free product range (with a long list of international organic, non-GMO and fair-trade certifications) has arrived on South African shelves.

quinoa pancakes

Wheat is everywhere

  1. Wheat can hamper optimal and efficient digestion – one of the most important processes in the body for overall wellness and vitality.
  2. Can lead for some to an inflammatory auto-immune response, responsible for acute conditions (e.g. bloating and cramps after eating) that can in time if consumed frequently, become chronic conditions, e.g. – celiac disease, which has been linked to heart disease.
  3. Unhealthy inflammation in the body is known to contribute to anxiety, depression, fatigue, and premature ageing. Sub-optimal digestion can cause inflammation in the gut.
  4. Are linked to celiac disease – where people with this disease can’t tolerate gluten.
  5. Brain fog and fatigue are symptoms of both celiac disease and the response to gluten may increase vulnerability to dementia and Alzheimer’s disease. This doesn’t mean that gluten is the cause of all mental health problems or that eliminating gluten will cure them. The point is that in some people, gluten may be one of them.

The Bio XXI range

bio xxi range

  • Pasta, bread, cookies, risotto, nuggets and pancake mix to breakfast cereals and snacks. With minimal prep, this equals easier catering for meals, snack-times and fussy, lunch-box eaters.
  • Certified organic and free of any chemicals or GMO alterations
  • The Bio XXI pasta products contain between 12% and 25% quinoa and no corn. Many other quinoa-based products on the South African market are advertising between 3-10% quinoa, and the majority are, in fact, corn-based!

Make Mushroom Alfredo with Bio XXI Fettuccine

And now, on to this recipe I made over the weekend using the Bio XXI Fettuccine 😍

This recipe is gluten and dairy-free and serves 1 person.

Happy cooking,


Make Mushroom Alfredo with Bio XXI Fettuccine

Make Mushroom Alfredo with Bio XXI Fettuccine

Bio XXI Mushroom Alfredo

This recipe isn’t your typical fettuccine, which is normally loaded with butter, cream, and cheese. It is also gluten free and nutrient-packed, while still being creamy and delicious. Enjoy!
Course dinner, lunch, mains, Side Dish
Cuisine Italian
Keyword bio xxi pasta, chickpea pasta, Coconut Cream, dairy free, Gluten Free, mushrooms, nutritional yeast, spaghetti, vegan
Servings 1


  • pot
  • pan
  • knife
  • chopping board


  • 125 g Bio XXI Fettuccine
  • 15 button mushrooms sliced
  • 1 tbs olive oil
  • 1/2 can coconut cream
  • 2 tablespoons nutritional yeast
  • 2 tablespoons oregano dried
  • Black pepper to taste
  • 1 lemon juiced
  • ¼ cup fresh chives diced


  • In a large sauté pan over medium heat, add your olive oil to your pan and sauté the mushrooms and oregano. Once the mushrooms are cooked, add the coconut cream and nutritional yeast.
  • Cook the spaghetti in a large pot according to package directions. Drain, reserving a little bit of the water, and return to pan.
  • Add mushroom sauce to the hot fettuccine in the pan. Toss with tongs to mix adding teaspoons of reserved pasta water as needed to get the consistency right. Season with salt and pepper, squeeze of lemon and top with chives.

Want to try another pasta dish? Why not make this Creamy Butternut and Burnt Sage Pasta

Make Mushroom Alfredo with Bio XXI Fettuccine 9

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