Best 5 Veggie Tetrazzini Recipes

VEGETABLE TETRAZZINI

Steps:

• Preheat oven to 375ºF.
• Melt the butter in a Dutch oven over medium heat. Once it's melted, add the mushrooms, leek, and garlic. Cook until the mushrooms have released their juices and the liquid has almost evaporated, 10-12 minutes. Sprinkle the flour over the vegetables and cook for 3 minutes more, stirring constantly.
• Pour the broth, milk, wine, and cream into the Dutch oven. Increase the heat to medium-high and bring to a boil, then reduce heat to low and simmer for 5 minutes. Remove from heat.
• Stir in the Fontina, half of the Parmesan, and the smoked paprika. Add the cooked farfalle and asparagus to the Dutch oven; season to taste with salt and pepper.
• Spray a large casserole dish with an oil mister. Pour the tetrazzini mixture into the dish and top with the panko and remaining parmesan cheese. Spray the top with additional oil and place the casserole in the oven uncovered. Bake for about 40 minutes, until the sauce is bubbling and the top is golden brown. Let the casserole cool for 5 minutes, then sprinkle with parsley before serving.

CHICKEN-VEGETABLE TETRAZZINI

Steps:

• Heat oven to 350°F. Cook spaghetti as directed on package, adding edamame and asparagus during last 3 minutes of cooking time; drain.
• Meanwhile, in 2-quart saucepan, melt butter over medium heat. Cook mushrooms in butter just until tender; remove from saucepan with slotted spoon and set aside. Stir flour, salt and pepper into same saucepan. Gradually stir in broth until mixture is smooth; stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Add mushrooms, spaghetti and vegetables, sherry, chicken and bell pepper to sauce; stir until combined. Spoon into ungreased 2-quart casserole.
• Bake uncovered 20 minutes. Sprinkle with cheese. Bake about 10 minutes longer or until bubbly in center.

VEGGIE TETRAZZINI

Steps:

• Cook spaghetti until al dente and drain.
• While spaghetti is cooking, saute the veggies and vegan chik'n in olive oil until tender.
• While veggies are cooking bring broth to a boil, wisk in flour (I usually turn the flour into a slurry first to avoid lumps) add the vegan cream cheese and nutrional yeast. Stir and heat throughly. Salt and pepper to taste.
• When everything is all cooked, stir everything together and pack into a greased 9x9 pan.
• Bake for 25 minutes.
• Let cool for 5-10 minutes to set up.
• Enjoy with some garlic bread!

VEGETABLE TETRAZZINI

Steps:

• Preheat oven to 350 degrees.
• Saute mushrooms, zucchini, bell peppers, garlic, and onion in a large saucepan for about 5 min; stir in broccoli.
• Mix flour and stock. Stir into saucepan with milk and wine. Heat to boiling, and stir consantly until thickened, about 1-2 minutes.
• Add pasta, parmasan, nutmeg, salt and pepper.
• Pour pasta mixture into 2 quart casserole and bake, uncovered, until browned and bubbling, about 45 minute.

VEGETABLE SKILLET TETRAZZINI

Steps:

• In 5-quart Dutch oven, cook and drain spaghetti as directed on package. Return to Dutch oven; cover to keep warm.
• Meanwhile, in 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium heat. Cook mushrooms in butter 4 to 6 minutes, stirring frequently, until light brown. Add broccoli, bell pepper, garlic and water. Cover; cook 3 to 4 minutes, until vegetables are crisp-tender. Remove vegetables from skillet to Dutch oven.
• In same skillet, melt remaining 2 tablespoons butter over medium heat. Add flour; cook 2 minutes, stirring to make a smooth paste. Add 1 cup of the half-and-half; stir until smooth. Gradually add remaining 1 1/2 cups half-and-half; heat just to boiling, stirring constantly. Remove from heat; stir in salt and sherry.
• Pour sauce over spaghetti and vegetables. Stir in cheese. Cover; let stand 5 minutes.