A one pot wonder? Or a one pot miracle?
My mom used to make chicken tetrazzini a lot. The flavor of this mushroom tetrazzini makes me feel all warm and cozy inside. It is the most comforting dish I can possibly imagine, perfect for all the cold winter days. When I woke up this morning, it was 23 degrees outside, and all I could think of was a big bowl of this amazing one pot meal! It is so damn delicious, I could not stop eating it.
I want to eat this mushroom tetrazzini every day for the rest of winter. Good thing it is a one pot meal and ready in under 30 minutes! Making it super easy to fulfill my dreams! It comes out of the oven steaming hot, with brown and crusty bread crumbs on top! The edges of the dish that are crisp are my absolute favorite!
My husband hates peas, and this is the only way he will eat them. He says this pasta dish is so good, it even makes peas taste good. I am personally a big fan of peas, however, you can always leave them out or replace them with something else. The peas are amazing, though, and I highly recommend them!
Warm, creamy, dreamy, hearty, healthy. The flavor is kind of indescribable, but once you take a bit, you will understand. Then be confused about why something so easy and simple can taste so amazing.
This should definitely be on your weeknight meal repertoire from now on. During the week, I want something quick but still outstanding, this is the answer to all your weeknight meal dilemmas. Easy to make gluten free, just use some gluten free all purpose flour to make the roux, and use your favorite gluten free pasta! I hope you enjoy, but I think it would be impossible not to!
My vegan take on the classic Tetrazzini dish. Creamy noodles, mushrooms and peas. One pot then baked with bread crumbs on top!
- 1 Tbsp. Olive oil
- 16 oz. Mushrooms, sliced, I used baby bella
- 2 Cloves Garlic, chopped
- 1/4 C. Vegan butter, I used Earth Balance
- 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
- Salt and Pepper to taste
- Parsley to garnish
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. Serve immediately with parsley if you want!
If you want more super crispy bread crumbs for the top, you can just add them to a pan with some olive oil and brown them. It's delicious!
this was such a hit with my family! my 9 and 1 year old loved it!! i didn’t want to stop eating it!
Yessss! This is one of my favorites! I’m so happy to hear this!
This. Was. So. Good! My omnivore hubby loved it and as he was piling a huge forkful into his mouth he says “this tastes a lot more complex than a basic pasta dish.” But it was so easy 🙂
That is awesome! I’m so happy you guys liked it!!
I like to prep large batches of a single meal to eat throughout the week for lunch at work. This says serve immediately… how good does it taste reheated? I have a toaster oven and microwave at work?
I eat one batch all week! It tastes great reheated!
How do I reheat it?
I like to reheat it by putting it back in the oven at 350 for 15-20 minutes or until it’s nice and hot again! I hope that helps!
This dish was a big hit at our dinner table tonight. Thank you so much for the awesome recipe.
You are so welcome!!❤
I made it this morning so it can be heated in the oven for dinner. Swapped the peas for fresh asparagus as that was what was in the house. Added a splash of white wine to the sauce. Now looking forward to dinner! Thanks for the easy recipe for,the mushroom lovers here.
This recipe is amazing. Seriously! I’d never had tetrazzini before, but my meat eating fiance said this reminded him so much of chicken tetrazzini. I loved everything about it. I used more garlic than the original recipe called for, because who doesn’t need more garlic in their life, and I forgot to include the parsley, but, wow! This was great! I want to top all of my cheesy pasta dishes with panko and nutritional yeast now, too. Such a great topping! This is the second recipe I’ve tried from your site and I’m definitely going to make more!
This is so wonderful to hear! The panko and nutritional yeast topping is my favorite thing ever!❤
How many adult size servings would this recipe make?
This is about 3-4 servings. I can usually serve 4 with this recipe.
Has anyone tried this with quinoa pasta? Going to give it a go tonight!
I’m not sure if anyone has tried it with quinoa pasta, but I’m sure it would work fine! You may just want to cook it for a few minutes less since quinoa pasta gets overdone much easier.
Took the question right out of my mouth 😂 thank you for this recipe. I am making it tomorrow for dinner!
How many servings is this?
Was I supposed to drain the liquid out before I put it in the oven??
Nope, the liquid makes the sauce. It should be the perfect amount of liquid.
This looks divine! Could I use oil instead of butter? It’s unfortunately not accessible where I am!
Yes, I think some oil will work just fine!
I made this last night. It was my first recipe from this site. It is definitely going to be one of my go to quick meals. My boyfriend loved it. I think I put too much pasta in. But I am so going down a rabbit hole in this website now…
So wonderful to hear that! I hope you enjoy some of my other recipes. Let me know if you have any questions!
Made this last week and loved it. I used the mung bean pasta (a grain free pasta). Will be making again!
Woohoo! So glad to hear that!
OMFG! This tastes EXACTLY how I remember turkey tetrazzini tasting in college. Since I’ve gone vegan, I just LOVE this version. I just about fell on the floor with joy!
YES! This is the best comment. You made my day! I feel the same way about this Tetrazzini!
This recipe is amazing! It tastes great – I had a hard time not eating the mushrooms by themselves after they’d been sautéed 🙂 A word of caution though – we figured we’d substitute spiralized sweet potato noodles for regular pasta, and that Does Not Work. We didn’t think through the fact that sweet potato doesn’t absorb liquid and actually secretes more – suffice it to say, we had a tetrazzini-flavored mashed sweet potato soup. However, it tasted delicious and the recipe is quite easy to follow – we’ll be trying it again in the future!
Made this tonight, what a great tasting dish. This recipe is a keeper.
Wow!! Delicious. Thank you!
What sort of gluten free flour could you replace the all-purpose flour with?
You could use a gluten free all purpose blend, or even just corn starch would be great!
Found this recipe while doing an emergency search for vegan recipes with mushrooms, to use up some that were starting to go bad in the fridge. Followed the recipe exactly except I didn’t have regular pasta noodles so I used fettuccine, I ran out of panko so I pulsed some cashews and pine nuts in my food processor and used the nut crumbs in place of the bread crumbs. Turned out perfectly delicious! Next time I wont add so many noodles as it was hard to mix in the cast iron without making a mess. Definitely a keeper, thanks for an easy/ tasty dinner! Cheers.
-K
Definitely one-pot miracle! I’m going to up the amount of peas next time. And I have to get some of the spray-able oil, because my crumbs didn’t brown or crunch up very well, even after putting under the broiler for a few minutes. Definitely a winner that will stay in the rotation. Quick and easy (including clean up)!! Thanks!!
Could this be made with spaghetti squash?
I don’t think it would work out the same. The sauce gets thick because the pasta is cooked in the sauce and absorbs the liquid. That wouldn’t quite work out with spaghetti squash. You may be able to reduce the amount of sauce by maybe half and then add the spaghetti squash at the end? I really don’t want to steer you in the wrong direction though, since I have not tested it with anything other than regular and gluten free pasta.
I’ve only made it with spaghetti squash, its delicious. I made it for my pastors and they loved it. I used more garlic and added some cumin. This is one of my favorite recipes. I’m making it for dinner.
This was very easy and so good . I couldn’t stop eating it. Delicious !
OMG!! My new favorite!! Thank you! ❤️❤️
This recipe is so good!! I live alone and didn’t want to make a lot so I tried to portion the ingredients accordingly…not sure they were accurate, but it turned out SUPER delicious! How many people was the recipe designed to serve?? I would like to make it again for at least four people. Thanks!!
I’m so glad you liked it! If you make the entire recipe, it should feed about 4 people!
Ok so I followed the recipe to the letter, except I doubled it since I have a pretty big cast iron pot and some big eater. I was so scared because it could really go one of two ways: I would be in love or I would be wasting a lot of food. Let me just tell you this was NOT a mistake. It took about 5-6 more minutes in the oven but Lordy. I don’t care if anyone else likes it, I’ll eat the whole pot myself. Girl this is so dang good. Thank you so much!
I made this today, I didn’t add peas as forgotwas too excited to get it finished. It is the most amazing dish ever. My first full vegan dish. And first time using nutrition yeast.
Thank you so much for a delicious dinner
So good! I use Trader Joe’s gluten free brown rise spaghetti and it turned out perfectly!
Delicious and wonderfully easy!
This looks so yummy! Do you think it could be made with skim milk rather than almond milk?? And parm cheese on top rather than panko and yeast? I know that defeats the vegan purpose, but ingredients in the house are limited this week!
Yes, I definitely think that would work out fine! Let me know how it goes!:)
Yum, made this tonight…we loved it. Didn’t have spaghetti on hand, so subsituted mostaccioli noodles I had on hand. They are dense so increased the almond milk by 1/2 cup and boiled them 8 minutes before putting it all in the oven. The crunchy panko and nooch combo on the top is the best!
This recipe is easy, and my family really liked it. Will definitely make again!