A variant of an Italian classic, Fettuccine al Oleo. This simple yet elegant dish combines fettuccine noodles with grapeseed oil and button mushrooms with fresh garlic and Himalayan sea salt. Using oil instead of sauce, you can better appreciate the texture of the pasta and the taste of the mushrooms.
Grapeseed oil and extra virgin olive oil both contain healthy fats and antioxidants. In this dish we used grapeseed oil instead of the traditional extra virgin olive oil, because the nutrients of extra virgin olive oil would be destroyed during the cooking process, whereas the grapeseed oil is much more resistant to heat, preserving its nutrients and delicious light fruity taste.
Fettuccine noodles deliver flavour to your taste buds like no other noodle. These rice fettuccine noodles are made from rice instead of wheat. They boil faster, are whiter, and contain less gluten than traditional wheat fettuccine noodles.
Humans are sensitive to all glutens but gliadin, the gluten in wheat is particularly sinister. Those wishing to avoid wheat and gliadin will often select rice products as an alternative. These products are sometimes erroneously labelled gluten-free but in reality rice contains its own gluten called orzenin.
