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Vegan One Pot Mushroom Tetrazzini

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What You'll Need:

Olive oil Mushrooms Garlic Vegan butter All purpose flour Vegetable broth Almond milk or other non dairy milk of choice Spaghetti Frozen peas Panko bread crumbs Nutritional yeast Salt and Pepper  Parsley

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Preheat oven. In an oven safe pot, heat the olive oil. Then add the sliced mushrooms and garlic. Sauté  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.

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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 salt and pepper.

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Then add the spaghetti and stir to make sure it is fully covered by the liquid. Cook for just about 3-5 minute while stirring.

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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.

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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.

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Bake until bubbly and the top has browned. Serve immediately with parsley if you want!

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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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Get the full recipe details via the link below!