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+ servings

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
  

  • 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 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

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