Vegan Mushroom Tetrazzini
This Vegan Mushroom Tetrazzini features spaghetti noodles tossed in a creamy, rich vegan sauce that's packed with tender mushrooms and sweet peas. And, it's all topped off with a layer of garlicky mushrooms for that added crunch factor.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 4 garlic cloves minced
- 1 pound mushrooms sliced (cremini, button, or a mix)
- ¼ cup all-purpose flour
- 2 cups vegetable broth
- 1 cup unsweetened almond milk or any other plant-based milk
- ½ cup nutritional yeast
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon soy sauce or tamari
- ¼ cup dry white wine optional
- ¼ cup fresh parsley chopped
For the pasta:
- 12 ounces spaghetti or fettuccine use gluten-free if needed
- 1 cup frozen peas
For the topping:
- ½ cup breadcrumbs use gluten-free if needed
- 2 teaspoons garlic powder
- 1 tablespoons olive oil
- ¼ cup vegan Parmesan optional
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. During the last minute of cooking, add the frozen peas. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
- Add the minced garlic and cook for another minute until fragrant.
- Add the sliced mushrooms to the skillet. Cook for about 8-10 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
- Sprinkle the flour over the mushrooms and stir well to coat. Cook for another 2 minutes to get rid of the raw flour taste.
- Gradually add the vegetable broth, stirring constantly to prevent lumps. Then add the almond milk and bring the mixture to a simmer.
- Stir in the nutritional yeast, dried thyme, dried oregano, salt, pepper, soy sauce (or tamari), and white wine (if using). Let the sauce simmer for about 5-7 minutes until it thickens.
- Stir in the chopped parsley and adjust seasoning if needed.
- Add the cooked pasta and peas to the skillet with the sauce. Toss everything together until the pasta is well coated with the sauce.
- In a small bowl, mix the breadcrumbs with the garlic powder and olive oil until they are evenly coated. Add the vegan Parmesan if using.
- Transfer the pasta mixture to a large baking dish. Spread it out evenly. Sprinkle the breadcrumb mixture evenly over the top.
- Bake in the preheated oven for about 20-25 minutes, until the top is golden brown and crispy.
- Let the tetrazzini cool for a few minutes before serving. Garnish with extra parsley if desired.
Notes
❄️Storage Instructions
Refrigerator
Allow the mushroom tetrazzini to cool to room temperature before storing it in the fridge. Once it's cooled down fully, pack it into airtight containers. It should stay fresh in the fridge for 3-4 days.Freezer
Allow the Tetrazzini to cool to room temperature. If you want to you can portion the tetrazzini into individual servings for easier reheating. Wrap each portion (or the entire dish) tightly with plastic wrap and then with aluminum foil, or place in airtight freezer-safe containers or bags. Store in the freezer for up to 2-3 months.Reheating
If the tetrazzini has been frozen, you'll need to let it thaw completely in the fridge overnight. Then, transfer it to an oven-safe diNutrition
Calories: 635kcalCarbohydrates: 98gProtein: 24gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 989mgPotassium: 879mgFiber: 9gSugar: 10gVitamin A: 854IUVitamin C: 25mgCalcium: 160mgIron: 4mg
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