Vegan One Pot Mushroom Tetrazzini

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!

Vegan One Pot Mushroom Tetrazzini
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

My vegan take on the classic Tetrazzini dish. Creamy noodles, mushrooms and peas. One pot then baked with bread crumbs on top!

Course: Main Course
Author: Lauren Hartmann
  • 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
  1. Preheat the oven to 450 degrees.

  2. 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. 

  3. 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. 

  4. 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.

  5. 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.

  6. 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.

  7. 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. 

  8. Bake at 450 degrees for about 10 minutes until bubbly and the top has browned. Serve immediately with parsley if you want!

Recipe Notes

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!


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  • Reply
    January 8, 2018 at 8:41 pm

    this was such a hit with my family! my 9 and 1 year old loved it!! i didn’t want to stop eating it!

    • Reply
      Lauren Hartmann
      January 9, 2018 at 1:43 am

      Yessss! This is one of my favorites! I’m so happy to hear this!

  • Reply
    January 12, 2018 at 4:34 am

    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 🙂

    • Reply
      Lauren Hartmann
      January 12, 2018 at 10:30 am

      That is awesome! I’m so happy you guys liked it!!

  • Reply
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    January 13, 2018 at 12:19 pm

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  • Reply
    January 18, 2018 at 1:31 pm

    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?

    • Reply
      Lauren Hartmann
      January 18, 2018 at 6:45 pm

      I eat one batch all week! It tastes great reheated!

  • Reply
    January 18, 2018 at 7:59 pm

    This dish was a big hit at our dinner table tonight. Thank you so much for the awesome recipe.

    • Reply
      Lauren Hartmann
      January 19, 2018 at 1:06 am

      You are so welcome!!❤

  • Reply
    January 19, 2018 at 11:59 am

    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.

  • Reply
    Roxanne O.T.
    February 12, 2018 at 4:32 pm

    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!

    • Reply
      Lauren Hartmann
      February 12, 2018 at 4:44 pm

      This is so wonderful to hear! The panko and nutritional yeast topping is my favorite thing ever!❤

  • Reply
    February 15, 2018 at 1:55 pm

    How many adult size servings would this recipe make?

    • Reply
      Lauren Hartmann
      February 15, 2018 at 7:20 pm

      This is about 3-4 servings. I can usually serve 4 with this recipe.

  • Reply
    February 15, 2018 at 8:15 pm

    Has anyone tried this with quinoa pasta? Going to give it a go tonight!

    • Reply
      Lauren Hartmann
      February 16, 2018 at 1:20 am

      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.

  • Reply
    February 24, 2018 at 6:23 pm

    […] Vegan One Pot Mushroom Tetrazzini […]

  • Reply
    Keri Welborn
    February 27, 2018 at 10:25 am

    How many servings is this?

  • Reply
    April 11, 2018 at 12:58 am

    Was I supposed to drain the liquid out before I put it in the oven??

    • Reply
      Lauren Hartmann
      April 11, 2018 at 1:09 am

      Nope, the liquid makes the sauce. It should be the perfect amount of liquid.

  • Reply
    Lauren B
    April 21, 2018 at 9:51 pm

    This looks divine! Could I use oil instead of butter? It’s unfortunately not accessible where I am!

    • Reply
      Lauren Hartmann
      April 22, 2018 at 2:04 am

      Yes, I think some oil will work just fine!

  • Reply
    Jen Z
    June 5, 2018 at 1:06 pm

    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…

    • Reply
      Lauren Hartmann
      June 5, 2018 at 8:24 pm

      So wonderful to hear that! I hope you enjoy some of my other recipes. Let me know if you have any questions!

  • Reply
    Ally W
    July 2, 2018 at 5:06 pm

    Made this last week and loved it. I used the mung bean pasta (a grain free pasta). Will be making again!

    • Reply
      Lauren Hartmann
      July 2, 2018 at 7:21 pm

      Woohoo! So glad to hear that!

  • Reply
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    September 4, 2018 at 6:01 pm

    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!

    • Reply
      Lauren Hartmann
      September 5, 2018 at 3:53 pm

      YES! This is the best comment. You made my day! I feel the same way about this Tetrazzini!

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