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
Ingredients
- 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
Instructions
- 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!
Notes
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 delicious!!! Added spinach and family loved it!! Making again!
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!
It was amazing, I swapped thenpeas for broccoli and swapped the regular pasta for black bean “pasta”. Still amazing my second time making it. Easy and low cook time. Thank you
This is such an easy yet delicious recipe! I’ve made it a few times now as an easy and cheap go-to when I’ve had a tiring day because it tastes like I spent all sorts of time on it! 😁
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!❤
Hmmm, sounds like I need to add that topping!
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!
I use quinoa pasta. I like it the best in this recipe.
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!
This is one of the best things I’ve ever eaten!
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.
Is subbing almond milk for coconut
Milk work ok?
I used almond milk and it worked out just fine
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.
Did you do any liquid modifications to the recipe when using spaghetti squash?
This was very easy and so good . I couldn’t stop eating it. Delicious !
OMG!! My new favorite!! Thank you! ❤️❤️
Can you freeze this recipe?
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!
Don’t normally leave reviews but this is too good. Have made this recipe twice for my wife and we love it. Second time I added quartered cherry tomatoes with the frozen peas, great success. Will try roasting them whole on top of the panko in future. Making this for my in-laws on the weekend which should tell you everything. Thanks!
I made this dish A few months ago for my vegan husband and I ended up liking it as much or more than he did! (I’m not vegan) I’m making it again tonight so my son can try it. Recipe is perfect as is. Thank you!
This is delightful. I added some paprika to the crumb topping, but other than that, made just as instructed. I will definitely make it again and again.
Made this last night for dinner, adjusting the liquid for a full pound of pasta. It was DELICIOUS! It served 5 adults and 2 kids and I still have 3 servings left for lunches this week!
Would Angel hair pasta work?
I think so, however I would be concerned about the pasta over cooking and not absorbing all the liquid since angel hair pasta cooks so fast. I would recommend maybe a bit less liquid and less cooking time. I hope that is sorta helpful! I can’t tell you exact measurements and cook time since I have not tested that myself.
Neither my husband nor I are vegan or vegetarian but we eat that way a lot. This is now up in the top of our meal choices! It is soooo good.
I’ve made several of your recipes and they are always so good (another favorite is the Spicy Thai Peanut Ramen)!
Thank you
My wife has cooked this twice now. Really good stuff. She adds paprika but it’s not a big change.
This was the first vegan meal I’ve made completely from scratch, and I’m very pleased with how it turned out! The only change I made was to use mushroom broth instead as that’s what I had on hand. I love fact that I’ll have leftovers for a few days and am going to try freezing a serving or two. I’ll be checking out your site for some more go to recipes. Thanks so much!
This recipe is amazing. My non-vegan, carnivore husband really liked it. He doesn’t give good reviews very often about vegan food so this is probably a first. I may add a bit more liquid to it as he thought it needed a bit more but it is amazing.
Fabulous. I used cremini mushrooms, mushroom broth and doubled the amount of peas. My carnivore husband agreed that it was a complete success. Would be good to top with a few chopped green onions.
mmmmm, delicious! Both my husband and I enjoyed this dish! This is the first of many recipes of yours that I am going to make. Thank you so much; I can tell that your collection is going to help with this transition I am making to a whole food plant based way of eating. Sooo good!
Love this. Hubby loves it… he is a meat eater and begs me to make it. Very good.
This was absolutely delicious! Not only that, its also a very pretty dish to serve or to bring to someone’s house. Delicious! I will be looking through your recipes to see what else you have as this was such a winner! Thank you!!
Healthy and delicious! I made this for Valentine’s Day and my husband loved it. It was a very romantic dish and perfect for Valentine’s Day. V-day landed on a Friday night this year and I made this entree after a long work week and it was easy to prepare. Thank you for creating this recipe!
By far one of the best vegan recipes I’ve made so far. My husband and I both loved it!! We had plenty for leftovers and I added beyond Italian sausage to it the next night which was amazing too!!!
So easy and so good! I loved how quickly it came together.
This was great! So so flavorful without too many ingredients. Will definitely make again. And again.
Made this tonight and it was delish! I didn’t have quite enough mushrooms so I added some Brussels sprouts and they were super tasty in it. I alsthink added some smoked paprika, just cause I love it!
Amazing! Simply the most delicious vegan meal that I have made in a very long time!
Made this tonight. Loved it. Pinned to “Recipes I Love.” I am Whole Food Plant Based so omit oil 99% of the time. I used water to saute mushrooms (& asparagus cut small in place of peas I don’t have). I used aquafaba (liquid from can of chickpeas) which makes a great oil alternative to make the roux w/ whole wheat flour. Your recipe says it makes 3-4 servings. I found this recipe to make a lot more than that. I put away leftovers that will be dinner for the next 2 nights at least. With omitting oil, this recipe calculated as 6 servings comes to 242 calories! I entered all my ingredients into myfitnesspal. Thank you for a delicious recipe! Excellent way to use mushrooms I had (which I only had 8oz so that was one other little difference).
Laura, thank you so much for this review – came here to see if anyone had any oil alternatives mentioned. You are the best. Cannot wait to make this now! I LOVE so many of Lauren’s recipes – she rocks!!!
If I could eat this every night for dinner I would. Absolutely amazing recipe, perfectly heart warming pasta dish with rich flavors and the easiest one pot dinner. Thank you for creating!!!!
One of my favorite nostalgic meals and I have used this recipe several times and it is always great. My mom would make this and add left overs to it. One very minor complaint, it is not one pot. When done, I had to wash the pasta pot, the collander, the bowl with the mushrooms, and the baking dish. Still, this is a great recipe!
So, so good. Really simple!!! It’s going into the favorites rotation
A one pot miracle!
I saw this when you posted it on Instagram a few months ago and saved it, staring at it longingly every few weeks. i finally made it and it was so good! Sometimes, after saving something and thinking about it over a long period of time, I’m disappointed when I do get around to making it, but this was absolutely everything I hoped for. I used a whole box of pasta and added a little extra broth to account for that but, otherwise, I followed the recipe exactly. Every recipe of yours I’ve tried has turned out fantastic. Thank you!
Thanks so much!
Fabulous! We’ve enjoyed this a few times. Tonight I used diced mixed veggies and penne pasta because it was what I had on hand. It’s always a huge hit with my family. Thank you!
This was seriously SO GOOD! Absolutely delicious! One of the best vegan recipes I have found since going plant based in the summer. Will definitely be keeping this as a regular! Thanks for an amazing recipe! Can’t wait to try more of your recipes!
This was a hit with my meat eating extended family. I only did the stove top portion of the recipe and didn’t use extra ingredients for oven. My cousin made this with a carton type veggie broth and was not as tasty as using the Better than Bouillion Veggie Broth. Another tip if not putting in the oven is to let it sit about 10-15 minutes after cooking to let the flavors soak into the pasta. I absolutely love that you don’t have to precook the pasta! Thanks you for a great tasting vegan meal!
Thank you for the feedback!
I still can’t get over “my husband hates peas and this is the only way he will eat them” … that’s not ok lol
Late to the party on this one! I’m thinking of subbing Brussels sprouts instead of mushrooms. Any other suggestions? And how would I adjust the baking time?
These kinds of recipes are the only things that get me through winter!
Easy and delicious and flavorful. Thanks!
This is a wonderful and straightforward recipe, thank you! If you like a saucier dish then an extra cup of liquid goes a long way but it tastes great either way.
This recipe for Tetrazzini is our new favourite pasta dinner, it’s so incredibly tasty for something with such simple ingredients, thank you!!
What are the nutrition facts for this meal? Such as protein, sodium, and fat? It looks amazing!
Love this recipe! So flavourful and delicious! I use brown rice pasta and it works great in this dish.
Thanks for sharing!
I made this for my partner and she loved it!! I added asparagus and a chefs blend mushroom variety from our local farmers market, along with like a tablespoon of miso and oh my god it was bombbbb.
This recipe is easy, and my family really liked it. Will definitely make again!
When I used to make chicken tetrazzini, I would make two and freeze one before putting in the oven.
Has anyone tried that with this version. I need some freezer friendly meals.