Creamy Mushroom Tetrazzini Recipe
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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 dish for when you have an abundance of mushrooms on hand, or great to make as an awesome meatless holiday side dish!
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 dish. This mushroom tetrazzini is a delicious vegan comfort food recipe. A creamy, hearty, flavorful bowl of veggie pasta.
This Mushroom Tetrazzini is:
- Creamy
- Bright
- Herby
- Packed with flavor
- Thick and creamy
- Loaded with vegetables
- Hearty and delicious
- Vegan, vegetarian, dairy-free… the whole 9 yards
What’s In This Mushroom Tetrazzini?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Spaghetti: you can use regular spaghetti or gluten free if needed.
- Extra virgin olive oil
- Fresh garlic
- Mushrooms: I used cremini because they are 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.
- Vegan 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!
- Milk – I used unsweetened Almond Milk for my version of this recipe.
- Greek Yogurt, use regular or dairy free, plain unsweetened. I’m amazed by all the great vegan dairy substitutes nowadays, like this vegan almond Greek yogurt! It’s thick, it’s creamy, and totally great for substituting into any dish to make it dairy free.
- Chopped parsley, to give the dish a fresh flavor
- Panko Breadcrumbs for the topping: use this gluten-free if you avoid wheat… they have that amazing classic panko crunch, it’s unreal!
Make Tetrazzini Dairy Free for a Plant-Based Version
This dairy free tetrazzini is a fantastic take on the classic without all the dairy. I’m all about making recipes plant-based and dairy free when I can. Dairy-free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. You can achieve total richness and creaminess with some simple swaps.
By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family. These easy and tasty recipes are fantastic meatless and dairy free meals for your table.
Make A Vegan Tetrazzini
How Do I Make Mushroom Tetrazzini?
- Cook spaghetti according to package instructions, drain and set aside.
- In a large pot heat the olive oil over low heat. Sauté 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. Stir in 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!
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
- This recipe is vegetarian, To make this vegan or dairy free, use a non-dairy yogurt and milk.
- And if you are gluten-free, just make sure you use a gluten free pasta choice, and make sure to use gluten free breadcrumbs too. Also use a almond or coconut flour instead of the regular all purpose for the roux!
More Tasty Pastas You’ll Love
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Creamy Mushroom Tetrazzini
Ingredients
- 1 16 ounce box spaghetti gluten free
- 1 tablespoon extra virgin olive oil
- 1 sweet onion diced
- 6 cloves garlic minced
- 24 ounces mushrooms sliced
- 1/4 cup butter use dairy-free if desired
- 1/4 cup all-purpose flour
- 2 cups milk use dairy-free if desired
- 2 cups plain Greek yogurt use dairy-free if desired
- 1 cup fresh parsley
- sea salt and black pepper
- 1 cup breadcrumbs use gluten free if needed
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!
Notes
Dietary Modifications
- This recipe is vegetarian, To make this vegan or dairy free, use a non-dairy yogurt.
- And if you are gluten-free, just make sure you use a gluten free pasta choice, and make sure to use gluten free breadcrumbs too. Also use a almond or coconut flour instead of the regular all purpose for the roux!
Nutrition
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Fantastic Meal! If you’re wondering if you should make this tonight – wonder no longer!
I made this tonight for my omni bf and I and we both devoured it and then had another plate. I made it Vegan – I used Silk Yogurt and had to sub broccoli for peas because I didn’t have them but WOW – delicious, crazy fast to make and satisfying.
Hi Katie, thank you so much! So glad to hear you enjoyed it.