Creamy Mushroom Tetrazzini Recipe (Dairy Free, Vegan, Vegetarian)

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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!

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

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?  Sign me up!

What’s In This Mushroom Tetrazzini?

• Gluten Free Spaghetti: I used this gluten free spaghetti because we had a ton on hand and I love dragging a forkful of twirled pasta through the creamy mushroom sauce.
• Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry.  For the quality of oil you get, it’s an excellent value, I would highly recommend!
• Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
• 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.
• 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. I prefer almond milk, which Silk has a  shelf-stable version that lasts up to a year in the pantry!
• Vegan Greek Yogurt, 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
• Gluten Free 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 Healthy 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 healthier meals for you and your family. I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.

Vegan Tetrazzini to Rule them All (AKA vegans and non-vegans alike)

How Do I Make Dairy Free 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

The Herbeevore

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 5 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner, Pasta

Cuisine American, Italian

Servings 8

Calories 170 kcal

Ingredients

  

1x2x3x

• 1 16 ounce box spaghetti gluten free
• 1 tablespoon olive oil
• 1 sweet 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 plain unsweetened almond milk
• 2 cups plain Greek yogurt dairy free
• 1 cup fresh parsley
• Himalayan Sea Salt and Pepper to Taste
• 1 cup breadcrumbs

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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

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Nutrition

Calories: 170kcalCarbohydrates: 21gProtein: 12gFat: 5gSaturated Fat: 1gCholesterol: 4mgSodium: 221mgPotassium: 382mgFiber: 2gSugar: 6gVitamin A: 677IUVitamin C: 13mgCalcium: 195mgIron: 2mg

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

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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!