Pile on the bacon and indulge your family with a Dreamy Creamy Sauced Noodle Night!
This is mushroom magic, it’s vegan, it’s homemade, you don’t need to use it sparingly! Add this to any dish you can think of or pair it with this delicious combo of cheesy sauced noodles. I served this dish Christmas Eve and it was a huge hit! It’s unbelievable how similar it is to bacon in both taste and texture. Be sure to watch the mushrooms closely the first time you roast. I burned my first batch! Even so, my husband, still loved it and it did not go to waste.
I purchased fresh Shiitake mushrooms at the Asian Grocery Market in my neighborhood (H-mart), but I have also roasted Baby Bella mushrooms, with good results, but shiitakes look and taste closet to the real thing.
The pasta sauce is rich and creamy. It’s velvety smoothness is like a gourmet mac and cheese. The orange blush color comes from roasting a sweet potato and adding it to a simple roux. There’s enough sauce in this recipe to drench your noodles and come up for seconds.
For entertaining, prepare the bacon in advance and reheat mushrooms in a skillet. Re-heat the sauce and add a bit of water to thin if necessary. Serve freshly cooked pasta and everything will be piping hot. Top with cracked pepper, sea salt, minced rosemary leaves and freshly chopped parsley.
This recipe inspiration is from Chef Chloe Coscarelli, she first earned national attention after winning the Food Network’s reality-competition series Cupcake Wars, as the first vegan chef to win a culinary competition on national television. Since her famous debut, which was quite exciting, she has published three vegan cookbooks, all of which are top sellers on Amazon. In 2015 she received backing to open her first restaurant in Greenwich Village. If you are lucky enough to visit NYC, you just might want to check our this vegan hotspot, simply called, by CHLOE at 185 Bleeker Street.
I think this is crazy good comfort food. I hope you enjoy it as much as we did! You’ll get 4 generous servings.