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Creamy Mushroom Tetrazzini Recipe

This creamy mushroom tetrazzini recipe is packed with fresh mushrooms, a thick creamy sauce, and seasoned breadcrumbs to top. A favorite for everyone at your table.
 
It’s easy to make dairy free or vegan. Serve with garlic bread and a big side salad!
 

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?

I get fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

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. 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 tasty recipes are fantastic meatless and dairy free meals for your table.

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

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 delicious – 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. Sauté 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

  • 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!

Share this Dairy Free Vegan Tetrazzini with Mushrooms Recipe!

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Creamy Mushroom Tetrazzini

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 5 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Pasta
Cuisine American, Italian
Servings 8
Calories 170 kcal

Ingredients
  

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

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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Posted in American, Dairy Free, Dinners, Easy Weeknight Meals, Favorites, Holiday Recipes, Italian, Low Sodium, Pastas, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

13 Comments

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  10. Katie Leigh

    5 stars
    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.

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