Vegan One Pot Mushroom Tetrazzini
Ingredients
- 1 Tbsp olive oil
- 16 oz mushrooms, sliced (baby bella recommended)
- 2 cloves garlic, chopped
- 1/4 cup vegan butter (such as Earth Balance)
- 1/4 cup all-purpose flour
- 3 cups vegetable broth
- 1 cup almond milk (or other non-dairy milk)
- 10 oz spaghetti
- 1/2 cup frozen peas
- 1/2 cup panko breadcrumbs
- 2 Tbsp nutritional yeast
- Salt and pepper to taste
Garnish
- Fresh parsley
Preparation
Heat olive oil in a large pot over medium heat
Sauté mushrooms and garlic until golden and fragrant
Add vegan butter and stir until melted
Sprinkle in flour and cook, stirring constantly, for 1-2 minutes to make a roux
Gradually whisk in vegetable broth and non-dairy milk until smooth
Bring the mixture to a simmer
Add spaghetti and frozen peas, stirring to combine
Reduce heat to low, cover, and simmer for 10-15 minutes until pasta is tender, stirring occasionally
Stir in nutritional yeast, salt, and pepper; adjust seasoning to taste
Push the pasta to the sides of the pot and add panko breadcrumbs
Toast breadcrumbs for 1-2 minutes until golden, stirring occasionally
Garnish with fresh parsley before serving
Tips
Ready in under 30 minutes for a quick weeknight dinner
