Creamy Vegan Mushroom Tetrazzini (Dairy Free, Vegetarian)

This vegan mushroom tetrazzini is packed with fresh mushrooms, a thick creamy sauce, and seasoned breadcrumbs to top. Easily vegan, and will be loved by everyone at your table.
This absolutely creamy and luxurious mushroom tetrazzini is a plant-based take on the classic turkey tetrazzini. Hearty pasta is twirled through a thick creamy mushroom sauce and topped with seasoned breadcrumbs and herbs. A great spring dish for when you have an abundance of mushrooms on hand, or great to make as an awesome meatless oliday side dish!

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!

I love that this mushroom tetrazzini is easily vegan. Just sub out the dairy and voila, you have an easy 100% plant-based dish!   Make sure the yogurt is plain and unsweetened.  You don’t want to accidentally use vanilla in there!  Coconut yogurt and soy yogurt are both delicious options, use which ever you prefer.
The flavor in this dish is absolutely insane – its creamy and thick, earthy from the mushrooms, tangy from the yogurt, and super savory from the breadcrumbs!  And the fresh herbs make this dish pop.  I love throwing a cup of fresh parsley in this pasta right before serving.  The heat from the pasta will wilt the parsley a little bit, but you still get that bright crunch.

How Do I Make Mushroom Tetrazzini?

  1. Cook spaghetti according to package instructions, drain and set aside.
  2. 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.
  3. Add the butter and flour to make a roux and stir into the vegetables to thicken. Stir in the almond milk and Greek yogurt and stir to combine. Sauce should be thick and creamy. Add salt and pepper to taste.
  4. 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!

So needless to say, this vegan mushroom tetrazzini got a 10/10 on our homestead! It was loved by all, and believe me, didn’t last long! Normally a large pasta recipe like this will last us a few days for dinner… but it was so good we ate pretty quickly.

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!

As always if you make this creamy mushroom tetrazzini (vegetarian or vegan), be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

Creamy Mushroom Tetrazzini (Vegetarian or Vegan)

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 1 vote
Prep Time 10 mins
Cook Time 30 mins
Course Dinner, Pasta
Cuisine American, Italian
Servings 8

Ingredients
  

  • 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
  • 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
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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