Vegan One Pot Mushroom Tetrazzini
Ingredients
- 16 oz. mushrooms, sliced
- 2 cloves garlic, chopped
- 1/4 c. vegan butter
- 1/4 c. all purpose flour
- 3 c. vegetable broth
- 1 c. almond milk or other non dairy milk of choice
- 10 oz. spaghetti
- 1/2 c. frozen peas
- 1/2 c. panko bread crumbs
- 2 tbsp. nutritional yeast
Preparation
Preheat the oven to 450 degrees
Now in an oven safe pot, heat the olive oil on medium high
Then 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
Once the mushrooms are done, remove them from the pot and set aside
Now 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
Now add the veggie broth and almond milk
Whisk to combine with the roux
Now bring heat up a bit, and bring to a boil
Season with a bit of salt and pepper
Then add the spaghetti
I like to snap mine in half
Then 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
Then add back in the mushrooms and the frozen peas into the pot
Stir to combine
Cook for just another minute
Taste and adjust seasoning
Now turn off the heat
In a bowl combine the panko and nutritional yeast
Sprinkle on top of the pasta
Now 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
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