The pasta sauce is a white-bean cheez sauce from the Uncheese Cookbook. It's pretty much white beans, nutritional yeast, soy milk.. salt, spices, whatever. Creamy goodness.
On top is sliced portabello mushrooms and collard greens cooked with balsamic vinegar and olive oil. I don't like collard greens as much as chard because collards are more bitter, but they are in season right now and are perfectly yummy!
5 comments:
this sounds like such an awesome combination! portabello, collards and balsamic - mmmmmmm! and when you put it all over cheezy pasta! sweet gloriousness! yay!
i'm going to remember this recipe 'cause it's greens season around here and i love me some collard greens.
Mmmmm what a delicious idea to have greens on top of cheesy pasta (YUM!)
Looks great!
mmm this looks and sounds like a great combination!
I could really go for this right now!
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