Easy!! Veggie Alfredo!!!

1. 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. 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. 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. 4

   Prepare the spaghetti as directed.

5. 5

   For the Fresh Bread Crumb Topping:

6. 6

   Heat a griddle and place the slices of bread on the griddle to grill. Drizzle with olive oil.

7. 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. 8

   Heat the griddle and place the bread crumbs on the griddle to get a little toasty.

9. 9

   Plate the spaghetti and top with the Alfredo sauce. Top with the fresh bread crumbs and serve.

* Per serving · 4 servings · Values may vary.