Vegan One Pot Mushroom Tetrazzini

Preheat the oven to 450 degrees.

In an oven safe pot, heat the olive oil on medium high.

Add the sliced mushrooms and garlic.

Saute for 4-5 minutes until the mushrooms have released their liquid and it has evaporated.

Season with salt and pepper.

Remove the mushrooms from the pot and set aside.

Add the vegan butter to the pot and melt.

Reduce heat to low.

Cook for a minute, stirring, then add the flour.

Whisk together to make a roux.

Cook for another minute or two until it has thickened.

Add the veggie broth and almond milk.

Whisk to combine with the roux.

Bring heat up a bit, and bring to a boil.

Season with a bit of salt and pepper.

Add the spaghetti and snap it in half.

Stir to make sure it is fully covered by the liquid.

Cook for just about 3-5 minutes, you want it still to be a bit firm when you put it in the oven so it doesn't over cook, stirring.

Add back in the mushrooms and the frozen peas into the pot.

Stir to combine.

Cook for just another minute.

Taste and adjust seasoning.

Turn off the heat.

In a bowl combine the panko and nutritional yeast.

Sprinkle on top of the pasta.

Either drizzle with olive oil, spray with non stick spray, or put a few pieces of vegan butter on the top just to brown the bread crumbs.

Bake at 450 degrees for about 10 minutes until bubbly and the top has browned.