One Pot Mushroom Tetrazzini
Looking for a comforting, creamy pasta dish that’s both easy to make and completely plant-based? This One Pot Mushroom Tetrazzini is your answer! It’s the perfect dish for busy weeknights when you want something hearty and satisfying without the hassle of multiple pots and pans. Rich mushrooms, garlic, and Italian seasoning blend beautifully with pasta, peas, and a sprinkle of nutritional yeast for a savory, creamy flavor that everyone will love.
This recipe is super versatile and uses only one pot, so cleanup is a breeze! Plus, you can easily switch up the pasta type or add extra veggies to suit your taste.
Why You’ll Love One Pot Mushroom Tetrazzini
- One-Pot Wonder: Everything cooks in one pot, making cleanup quick and easy.
- Savory Flavor: The mushrooms, garlic, and white wine vinegar add a rich depth of flavor to the dish.
- Creamy Without Dairy: Nutritional yeast adds a cheesy, creamy texture without any dairy.
- Customizable: You can switch up the pasta type or add extra vegetables to make it your own.
- Vegan-Friendly: This dish is entirely plant-based, making it a delicious meal for vegans or anyone looking for a dairy-free option.
What You Need To Make One Pot Mushroom Tetrazzini
You can find the full ingredient list with exact amounts in the recipe card, but here’s a quick overview of what you’ll need:
- Vegan butter
- Onion (diced)
- Sliced mushrooms
- Garlic
- White wine vinegar
- Vegetable broth
- Spaghetti (or your favorite pasta)
- Frozen peas
- Nutritional yeast
- Bread crumbs (or gluten-free bread crumbs)
- Sea salt, black pepper, Italian seasoning, fresh parsley
- Optional: Crushed red pepper
How To Make One Pot Mushroom Tetrazzini
- Sauté the Vegetables
Melt the vegan butter in a large stockpot over medium heat. Add the diced onion and sliced mushrooms and sauté for 4-6 minutes, until the mushrooms have reduced in size. Add the minced garlic and cook for an additional minute until fragrant. - Add the White Wine Vinegar
Pour in the white wine vinegar and continue to sauté for 2-4 minutes, allowing the vinegar to evaporate. - Cook the Pasta
Add the vegetable broth to the pot and bring to a boil. Add the spaghetti (break the pasta if necessary to fit it into the pot) and cook according to the package instructions, stirring occasionally to prevent sticking. In the last 2 minutes of cooking, stir in the frozen peas. - Finish the Dish
When the pasta is cooked al dente, stir in the nutritional yeast, bread crumbs, sea salt, black pepper, Italian seasoning, and fresh parsley. Toss everything until the pasta is evenly coated and well mixed. - Serve
Divide the pasta into bowls and garnish with fresh cracked pepper and crushed red pepper, if desired.
Commonly Asked Questions
Can I use a different type of pasta?
Yes! You can swap out the spaghetti for any type of pasta you prefer. Smaller pasta shapes may make it easier to mix, but traditionally tetrazzini is made with long pasta like spaghetti.
Is there a substitute for nutritional yeast?
Nutritional yeast gives a cheesy flavor, but if you’re not a fan or don’t have it on hand, you can skip it or use a vegan cheese alternative.
Can I add more vegetables?
Absolutely! Feel free to add vegetables like spinach, bell peppers, or even zucchini for extra nutrients and flavor.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of vegetable broth to bring back the creamy consistency.
One Pot Mushroom Tetrazzini
Ingredients
- ¼ cup vegan butter
- 1 onion diced
- 16 ounces sliced mushrooms
- 6 cloves garlic
- 2 tablespoons white wine vinegar
- 4 cups Vegetable broth
- 1 pound spaghetti
- 1 ½ cups frozen peas
- ½ cup nutritional yeast
- ¼ cup bread crumbs or gluten free bread crumbs
- 1 ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon Italian seasoning
- ¼ cup fresh parsley
- Crushed red pepper optional
Instructions
- elt the butter in a stockpot over medium heat, add the onion and mushrooms and saute 4-6 minutes until mushrooms have reduced in size. Add the garlic and saute one additional minute until fragrant. Add the white wine vinegar and saute 2-4 minutes until the vinegar evaporates.
- Add the vegetable broth and bring to a boil, add the spaghetti, breaking it if need be so it fits in the pan submerged by the broth. Continue to boil and cook the pasta according to the time on the package directions, stirring occasionally to keep the noodles from sticking and moving them around to cook evenly. Add the peas to the pot in the final 2 minutes of cooking. Do not drain the pasta.
- When the pasta is cooked to your liking, al dente suggested, add the nutritional yeast, bread crumbs, salt, pepper, italians seasoning and parsley, toss until everything is well combined and pasta is evenly coated. Divide into serving bowls and garnish with fresh cracked pepper, if desired.