Creamy Vegan Mushroom Tetrazzini (Dairy Free, Vegetarian)

This Mushroom Tetrazzini is:

• Vegan, vegetarian, dairy-free… the whole 9 yards
• Packed with flavor
• Thick and creamy
• Loaded with vegetables
• Hearty and delicious

I ate classic turkey tetrazzini quite a bit as a child- its one of my dad’s favorites! As an adult, I’ve skipped the meat in this version but still kept a lot of the classic flavors and tastes of the traditional version.

This mushroom tetrazzini is a delicious vegan comfort food recipe. A creamy, hearty, flavorful bowl of veggie pasta?  Sign me up!

What’s In This Mushroom Tetrazzini?

• Pasta of choice: I used spaghetti because we had a ton on hand and I love dragging a forkful of twirled pasta through the creamy mushroom sauce – but use any pasta shape you like! Egg noodles would also be delicious.
• Olive oil: for sauteing the vegetables
• Onion and garlic: for flavor, I always load aliums in my pasta dishes because #yum
• Mushrooms: I used crimini because thats what we had on hand (and my grocery delivery service sent me about 5x the amount of mushrooms I ordered! Not mad at all about that mix up). You can use any variety you’d like.
• Butter and Flour: to make a roux to thicken the sauce. This is something I don’t do often enough – these 2 ingredients make a world of difference and turn a thin sauce into something amazing!
• Unsweetened almond milk, or any milk of your choice.
• Greek Yogurt, dairy free, plain unsweetened. You can use cashew cream too. I’m amazed by all the great vegan dairy substitutes nowadays.
• Chopped parsley, to give the dish a fresh flavor
• Breadcrumbs for the topping: use gluten-free if you are avoiding wheat… or panko if you aren’t, the crunch is excellent!

How Do I Make Mushroom Tetrazzini?

Dietary Modifications

While this is vegan, you can totally use a regular unsweetened dairy yogurt if you eat dairy.

And if you are gluten-free, just make sure you use a gluten free pasta choice, and make sure to check those breadcrumbs too.  Also use a almond or coconut flour instead of the regular all purpose for the roux!

Creamy Mushroom Tetrazzini (Vegetarian or Vegan)

Kelly Jensen

This meatless mushroom tetrazzini is packed with fresh mushrooms, a thick creamy sauce, and seasoned breadcrumbs to top. Vegetarian or vegan, perfect for anyone at your table.

5 from 4 votes

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Prep Time 10 mins

Cook Time 30 mins

Course Dinner, Pasta

Cuisine American, Italian

Servings 8

Ingredients

  

1x2x3x

• 1 16 ounce box spaghetti
• 1 tablespoon olive oil
• 1 large onion diced
• 6 cloves garlic minced
• 24 ounces mushrooms sliced
• 1/4 cup butter can use a dairy-free version if vegan
• 1/4 cup flour
• 2 cups unsweetened almond milk
• 2 cups plain Greek yogurt dairy free
• 1 cup chopped parsley
• Himalayan Sea Salt and Pepper to Taste
• 1 cup breadcrumbs

Instructions

 

• Cook spaghetti according to package instructions, drain and set aside.
• In a large pot heat the olive oil over low heat.  Saute the onions and garlic for 5 minutes until the veggies begin to soften. Add the mushrooms and saute for an additional 5 minutes.
• Add the butter and flour to make a roux and stir into the vegetables to thicken.  Add the almond milk and Greek yogurt and stir to combine. Sauce should be thick and creamy.  Add salt and pepper to taste.
• Toss the spaghetti, parsley, and 3/4 cup of the breadcrumbs into the sauce, and stir well to combine.   Top with the remaining breadcrumbs and serve!

Keyword mushroom tetrazzini, mushroom tetrazzini vegetarian, vegan mushroom tetrazzini, vegetarian holiday side dishes

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