Recipe Healthy Mushroom Tetrazzini
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Pasta slathered in creamy mushroom sauce, topped with a gooey homemade mozzarella, then sprinkled with breadcrumbs and baked ’til golden. This must be what they serve in heaven!
You will need
Serves 6
- 1 packet spaghetti (gluten-free if required)
- 1 tablespoon olive oil
- 1/2 cauliflower, cut into florets
- 500g sliced mushrooms
- 1 brown onion, finely diced
- 2 tablespoons nutritional yeast
- 1 1/2 teaspoons salt
- 1 teaspoon cracked pepper
- 1 cup soy milk
- 3 garlic cloves, minced
- 2 cups vegan chicken-style stock
Bread crumb topping:
- 2 cups breadcrumbs (gluten-free if needed)
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
Vegan mozzarella:
- 3 tablespoons tapioca starch
- 1 cup soy milk
- 1 tablespoon salt
- 3 tablespoons nutritional yeast
To garnish
- 1/2 cup fresh parsley, chopped
Recipe: Koori Kitchen / Georgia Smith
Directions
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Step 1
Preheat the oven to 180℃.
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Step 2
In a bowl, add all the bread crumb topping ingredients and stir until combined. Put the mixture onto a lined baking tray and bake in the oven for 15 minutes, or until golden.
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Step 3
In a large pot, boil water and cook spaghetti according to the packet instructions.
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Step 4
In a small pot of boiling water, add the cauliflower florets and cook for 10–15 minutes or until soft.
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Step 5
Once the cauliflower is cooked, drain and add to a high-speed blender with the soy milk, nutritional yeast, salt, pepper, and vegan chicken-style stock. Blend on high for 2 minutes or until everything is creamy.
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Step 6
In a skillet over medium heat, add olive oil, garlic and onion and cook for 2 minutes until the onion is translucent. Add in the sliced mushrooms and cook until the mushrooms have browned.
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Step 7
Add the creamy cauliflower sauce to the pan with the mushrooms and stir. Simmer for 10 minutes on low heat. Then add the pasta and stir until it’s all coated in the sauce.
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Step 8
In another small saucepan on medium heat, add all the mozzarella ingredients and whisk thoroughly. The sauce should start to thicken and go stringy. Keep whisking thoroughly the whole time for 2–3 minutes and it should start to become stretchy. Once this consistency is reached take it off the heat.
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Step 9
In a baking tray, add the creamy mushroom pasta mix, top with the mozzarella, then the golden breadcrumbs. Bake in the oven for 10-15 minutes.
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Step 10
Garnish with fresh parsley and serve!
Recipe: Koori Kitchen / Georgia Smith
