30 Minute Vegan Mushroom Tetrazzini One Pot Meal
Ingredients
- 1 Tbsp. Olive oil
- 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
- 10 oz. Spaghetti
- 1/2 C. Frozen peas
- 1/2 C. Panko bread crumbs
- 2 Tbsp. Nutritional yeast
- Salt and Pepper to taste
- Parsley to garnish
Preparation
Heat olive oil and vegan butter in a large pot over medium heat
Add mushrooms and garlic, sauté until mushrooms are browned
Stir in flour to form a roux and cook for 1 minute
Gradually whisk in vegetable broth and almond milk until smooth
Add spaghetti, frozen peas, salt, and pepper, and bring to a simmer
Cook, stirring occasionally, until spaghetti is tender and sauce has thickened
Stir in nutritional yeast and adjust seasoning to taste
Sprinkle with panko bread crumbs and parsley before serving
Tips
Baby bella mushrooms work well for this recipe
Earth Balance is the recommended vegan butter brand
Any non-dairy milk can be substituted for almond milk
