I came across this VERY easy and super delicious “alfredo” recipe from Vegan Yum Yum by my wonderful and talented friend, Dianna. Vegan Yum Yum is an AMAZING blog/cookbook writer! I have LOVED everything I have ever made from her.
I wanted to somehow incorporate these beautiful mushrooms and chard I just received in my farm box from Farm Fresh To You.
I don’t know how you love to eat your alfredo pasta but I’m not a huge fan of mixing veggies into the sauce. So, I decided to crisp the veggies and place them on top to add some fun texture! Zak has claimed this to be his new favorite….hmmm….I’m starting to wonder how much I can trust him as an actual critic….
Time from start to plate: 40 minutes
Here is the recipe & ingredients list for the alfredo sauce from Vegan Yum Yum.
Ingredients for the crispy toppings:
4-5 stalks of King Trumpet Mushrooms
Salt & pepper
Onion or garlic powder
1 small onion
3 leaves of swiss chard
This is how we do:
Preheat the oven to 250 degrees F. Thinly slice the mushrooms, onions and chard. Drizzle the mushrooms in the olive oil and spread out on a baking sheet. Drizzle the chard with olive oil and spread on a separate baking sheet. Make sure that all of the slices are laying flat. Sprinkle salt and pepper and garlic/onion powder on top. Place in the oven. Keep in there for about 30 minutes but keep an eye it as you don’t want to burn your veggies, just make them crispy. Once crispy and browned, remove from oven. Your mushrooms should come out tasty buttery & according to Zak, like bacon!
In a pan, sprinkle some salt and add olive oil. Sautee the sliced onions at a medium-low heat, stirring often until the slices are browned & soft.
While you’re waiting for your veggies in the oven to brown, you can boil your pasta and make your alfredo sauce. Top with your crispy veggies & serve! Make sure to add tons of black pepper before serving. Mangia mangia! 🙂