My mother used to make a really tasty chicken tetrazzini bake when I was a kid, and I have been wanting to make one for some time. I love the robust flavours paired with the joy and comfort pasta inevitably brings to the table. And this stove top mushroom tetrazzini comes together so quickly. With everything being cooked in one pot, you don’t even have to drain the pasta. And hey, a little fun fact, tetrazzini is actually named after the Italian opera star Luisa Tetrazzini. I thank Lady Tetrazzini for this abundant dish of Italian goodness!
Stove Top Mushroom Tetrazzini
- ¼ cup vegan butter
- 1 onion diced
- 450 g sliced mushrooms
- 6 cloves garlic
- 2 tablespoons white wine vinegar
- 4 cups gluten-free vegetable stock
- 450 g gluten-free spaghetti
- 1½ cups frozen peas
- ½ cup nutritional yeast
- ¼ cup gluten-free breadcrumbs
- 1½ teaspoons sea salt
- ½ teaspoon black pepper
- 1 tablespoon gluten-free Italian seasoning
- ¼ cup chopped fresh parsley
- Melt the butter in a stockpot over medium heat. Add the onion and mushrooms. Sauté for 4 to 6 minutes, until the mushrooms have reduced in size. Add the garlic and sauté for 1 minute, until fragrant. Add the white wine vinegar and sauté for 2 to 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 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, breadcrumbs, salt, pepper, Italian seasoning and parsley. Toss until everything is well combined and the pasta is evenly coated. Divide into serving bowls and garnish with freshly cracked pepper (if using).