My vegan take on the classic Tetrazzini dish. Creamy noodles, mushrooms and peas. One pot then baked with bread crumbs on top!
Recipe by Lauren Hartmann on December 12, 2017
Prep time: PT5M
Cook time: PT20M
Total time: PT25M
Rating
4.95 stars (54 reviews)
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
Categories
Main Course
Steps
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!
Reviews
novajen on 2025-12-14 (5 stars): So delicious! This is probably the 5th time I have made this and it is soooo good! I add some Herbivorous Butcher “chicken” chunks to add some additional protein, but it is good without that as well. This is in my top 10 favorite recipes!
Kathy on 2025-12-10 (5 stars): I cut this in half to fit my small Dutch oven that will fit in my Breville toaster oven. LOVE IT!
Gabby on 2025-05-16 (5 stars): Delicious! All your recipes are wonderful . I have your cookbooks and have made many recipes and they are always tasty. Your instructions are clear and easy to understand.
Mel on 2025-02-05 (5 stars): It just came out of the oven and I served myself up a plate. Holy smokes! It’s delicious! Thank you for the wonderful recipe!
Melanie on 2023-11-19 (5 stars): Oh my goodness girl! This is amazzing! Paired with a Chardonnay for our Sunday evening dinner. Thank you!
Julie on 2023-11-01 (5 stars): This is so outrageously simple and delicious. 100% will be a regular feature on our dinner menus! Thank you!
Jo on 2023-10-28 (5 stars): Turned out even better than I expected. Two adults and two little kids practically licked their plates clean
Denise on 2022-01-16 (5 stars): I have used quinoa pasta. I've made this recipe many times. It's fabulous.
Craig on 2021-11-03 (5 stars): Went whole food, plant based this summer and while we changed a little bit of the recipe to match our diet, this was awesome.. Not just good, but great. Have been struggling with finding dishes I really like rather than just eat to get my daily sustenance and this recipe hit it out of the park. I’m in love. BTW, mine even looks exactly yours AND the edges ARE the best.
Kendal on 2021-07-27 (5 stars): 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.
Denise Chapman on 2021-03-23 (5 stars): I use quinoa pasta. I like it the best in this recipe.
Jujubee on 2021-03-12 (5 stars): Hmmm, sounds like I need to add that topping!
