Easy!! Veggie Alfredo!!!
By: Lady Catherine ...
Published: Sunday, January 8, 2012 - 7:04am

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.