Easy!! Veggie Alfredo!!!
Ingredients
1 bunch of leeks – cleaned – chopped
1 bunch Italian parsley – chopped
5 cloves garlic – chopped
3 carrots – diced
1 pint button mushrooms – sliced and grilled
3 tablespoons butter
3 cups chicken broth
½ cup heavy cream
1 tablespoon flour
½ cup grated Romano cheese
Olive oil for drizzling
1 lb. of your favorite spaghetti
Fresh Grilled Bread Crumb Topping:
5 slices bread
Olive oil
Small chunk of Romano Cheese
1 clove of garlic
Olive oil
Preparation
1
Heat a griddle and place the sliced mushrooms on the griddle with a drizzle of olive oil. Grill until the mushrooms are golden.
2
Heat a sauce pan with a drizzle of olive oil and 3 tablespoons butter. Add the leeks and garlic. Simmer on low until the leeks wilt and become tender. Add the grilled mushrooms to the leeks.
3
Combine the flour with the chicken broth and add to the saucepan. Simmer on low for a minute or two. Add the heavy cream and grated Romano cheese and simmer on low for a minute.
4
Prepare the spaghetti as directed.
5
For the Fresh Bread Crumb Topping:
6
Heat a griddle and place the slices of bread on the griddle to grill. Drizzle with olive oil.
7
Remove from the grill and cool down. Place the garlic clove, chunk of Romano cheese, grilled bread and a drizzle of olive oil in the food processor. Process until a bread crumb like texture.
8
Heat the griddle and place the bread crumbs on the griddle to get a little toasty.
9
Plate the spaghetti and top with the Alfredo sauce. Top with the fresh bread crumbs and serve.
.
Added:
Sunday, January 8, 2012 - 7:04am
