One of my favorite combinations is creamy and salty. Since becoming vegan I have found very few places this combination exists. The savory mushrooms are baked into a wonderfully creamy pasta dish creating salty and smoky areas nestled into the dish.
The majority of tetrazzinis are prepared with spaghetti noodles but we felt the penne holds the sauce nicer. Traditionally they are also made with meat but I promise if you make it with these mushrooms, you will not miss the meat.
- 1 Cup Raw Cashews (Soaked Overnight)
- 3 Tbsp Nutritional Yeast for Sauce
- 1 Cup Almond Milk
- 1 Tbsp Garlic Powder
- ¼ tsp Black Pepper
- ¼ tsp Salt
- 1 Tbsp Italian Seasoning
- 1 Bell Pepper (Diced)
- 1 Onion (Diced)
- 3 Garlic Cloves (Minced)
- 1 Pint Baby Bella Mushrooms (Sliced)
- 3 Tbsp Liquid Aminos
- 2 tsp Liquid Smoke
- 1 Cup Peas
- 2 Cups Packed Fresh Spinach
- 1 Lb. Pasta Noodles (Gluten Free if Needed)
- Vegan Parmesan
- ½ cup raw cashews
- 2 T nutritional yeast
- Wash and prepare all fresh vegetables. Preheat the oven to 400 degrees. Place a large pot of water on to boil. When the water is boiling, cook the pasta as per the directions for el dente. In a blender or food processor combine the parmesan ingredients and blend until a coarse powder is formed.
- Make the sauce. Place the soaked drained nuts into a blender/food processor with the rest of the sauce ingredients. Blend until smooth. Set aside.
- In a frying pan over medium high heat, sauté the garlic, onion and bell pepper with a little olive oil. Cook, stirring frequently, until onions are fragrant and peppers are tender. Set aside. Wipe out the frying pan.
- Over med/high heat, sauté the mushrooms until they release their liquid. At this point add the liquid aminos and the liquid smoke. Sauté until the majority of the liquid has evaporated. Set aside.
- Coat a 13x9 baking pan with a thin layer of oil. Add the cooked pasta to the pan. Next add the cheese sauce, peppers and onion mix, mushrooms and spinach and peas. Stir to combine.
- Sprinkle with the vegan parmesan and bake for 20-25 minutes.
- Serve warm and Enjoy.
6 thoughts on “Vegan Mushroom Tetrazzini”
I have not made this yet but have all ingredients. There is no measurement nor amount to use for the vegan Parmesan cheese, which is suppose to be processed with nutritional yeast and cashews ?? I really would like to know before attempting.
Hi! So sorry confusion. This is an older recipe card. The 1/2 cup raw cashews and 2 Tbsp of nutritional yeast at the end of the ingredient list is what makes the Parmesan. In the first direction it says to blend the two together to form a coarse powder. It is used primarily for a garnish so use as much or as little as you want. We used a sprinkle. Or it could be store bought as well. Probably around 1/2 cup. Please let us know what you think! Thank you for the comment!
Thankyou so much for answering my question. I have now made this at least 5 times. Delicious!! I’m having it again for lunch today and fixed my son a large plate to take home. He really likes it since meat and dairy hurts his stomach this is the perfect dish. I make a little extra of the liquid sauce so he can pour over and heat up. He really loves the sauce. 💯💯💯❤️❤️❤️
So glad you like the recipe, Rhonda. Thank you for the feedback!
This turned out great. My family loved it!