One Pot Mushroom Tetrazzini

Preheat the oven to 450 degrees.

In an oven safe pot, heat the olive oil on medium high, then add the sliced mushrooms and garlic.

Sauté for 4-5 minutes until the mushrooms have released their liquid and it has evaporated, then season with salt and pepper.

Remove the mushrooms from the pot and set aside.

Add the vegan butter to the pot and melt, then reduce heat to low.

Cook for a minute, stirring, then add the flour and whisk together to make a roux.

Cook for another minute or two until it has thickened.

Add the veggie broth and almond milk, then whisk to combine with the roux.

Bring heat up a bit and bring to a boil, then season with a bit of salt and pepper.

Add the spaghetti, snap it in half if desired, and stir to make sure it is fully covered by the liquid.

Cook for 3-5 minutes until still a bit firm, stirring to avoid sticking.

Add back in the mushrooms and the frozen peas, stir to combine, and cook for another minute.

Taste and adjust seasoning.

Turn off the heat, then in a bowl combine the panko and nutritional yeast and sprinkle on top of the pasta.

Drizzle with olive oil, spray with non-stick spray, or add a few pieces of vegan butter to brown the bread crumbs.

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

Serve immediately with parsley if desired.