Broccoli Mushroom Tetrazzini. Fall is coming, and we need quick and easy dinners that are also healthy and delicious. Broccoli Mushroom Tetrazzini is that, ready in 45 minutes, delightfully satisfying, tasty, and healthy.
Broccoli Mushroom Tetrazzini is creamy and delicious comfort food. The best part is that this dish is vegan, gluten-free, and dairy-free. Serve with a side of roasted harvest vegetables and you have a nutritious and tasty dinner the whole family will enjoy.
For the pasta, I used Trader Joe's Red Organic Lentil Sedanini (not sponsored), although you can use any gluten-free pasta that you have on hand. The lentil pasta is a refreshing change from the standard flour pasta that I typically use. It actually tasted like lentils, had more protein and fiber than traditional pasta, and was yummy.
The addition of broccoli and mushrooms in the tetrazzini really takes this dish to a new level. Not to mention the added health benefits you get from the broccoli and mushrooms.
I use vegan parmesan in this dish, and I've included the recipe for that down below in the recipe card, but feel free to use real parmesan if you prefer. This recipe is also made using nut milk and gluten-free flour making this delicious broccoli mushroom tetrazzini a gluten-free and dairy-free recipe.
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Ingredients
This recipe uses gluten-free and dairy-free ingredients that can be found in most grocery stores. The exact amounts are listed below in the recipe card.
- Broccoli - fresh or frozen can be used.
- Mushrooms
- Leek
- Nut milk - I used almond milk but any nut milk will work great.
- Gluten-free flour
- Olive oil
- Sea salt
- Granulated garlic - You can also use garlic powder.
- Black pepper
- Gluten-free pasta - I use the Trader Joe's lentil pasta and it is delicious!
- Tarragon
- Vegan parmesan cheese - Made using brazil nuts, raw cashews, almonds, nutritional yeast, sea salt, and granulated garlic (or garlic powder).
Instructions
In only 45 minutes you can have this creamy broccoli mushroom tetrazzini on the table for the whole family to enjoy. This recipe is also great for leftovers for an easy lunch the next day.
Start by cooking the broccoli in the microwave for 4 minutes.
Next, cook your gluten-free pasta according to the package directions. Drain and rinse in cold water and set aside.
Stir fry the mushrooms and leeks in olive oil for 4 minutes in a pan. Remove from pan and set aside.
Create the sauce by adding nut milk, salt, pepper, granulated garlic, and tarragon to the pan. Bring to a boil and reduce heat.
Scoop ½ cup of the boiled milk mixture and place in a separate bowl. Add the gluten-free flour to the bowl and mix until there are no lumps remaining.
Return the flour mixture to the pan. Cook on medium heat for a few minutes until sauce thickens, stirring constantly.
Add pasta, broccoli, mushrooms, and leeks to the pan with sauce. Stir until all ingredients are mixed.
Top with vegan parmesan and enjoy!
Serving Suggestions
Wondering what to serve with broccoli mushroom tetrazzini? Although this dish is good on its own, here are some of my favorite dishes that complement this recipe.
Substitutions
This broccoli mushroom tetrazzini is made using gluten-free and dairy-free ingredients. Most of the ingredients listed can be swapped out for an alternative.
- Pasta - Gluten-free pasta or traditional flour pasta will work for this recipe. You can also play around with different noodles like spaghetti, penne, or linguine to find out what you like.
- Broccoli - Feel free to swap out the broccoli for different vegetables like corn, peas, or zucchini.
- Leek - You can also use a shallot, white or sweet onion, or green onions in place of a leek.
- Vegan parmesan - Add a vegan crumb topping in place of the parmesan or just leave it out completely.
Tips
This broccoli mushroom tetrazzini is a favorite at my house! It might seem complicated at first, but I promise you it's so easy to make. Here are my tips for making this recipe.
- Make sure the pan is nice and hot before adding the mushrooms and leeks and do not overcrowd the pan.
- Use unsweetened nut milk to prevent any odd flavors from showing up in your tetrazzini.
- If the sauce becomes too thick just add some extra milk to it and stir.
- Make this recipe for meal prep for quick and tasty lunches to enjoy throughout the week.
Frequently Asked Questions
It's a dish that is typically made with chicken or seafood and mushrooms in a creamy and buttery sauce. Obviously, I omitted the chicken and seafood to make this recipe vegan and vegetarian friendly. I also use dairy-free and gluten-free ingredients in place of the typical ingredients used. Tetrazzini is served hot over pasta.
Let any leftovers cool completely and store in an airtight container in the fridge for 2-3 days. When you are ready to eat heat it up in the microwave or slowly in a pan.
Yes! Follow the recipe directions and allow it to cool completely before placing it into single-serving containers. Broccoli mushroom tetrazzini will stay fresh in the fridge for 2-3 days. Now you have nutritious and delicious lunches for the week!
Recipe
Broccoli Mushroom Tetrazzini
Ingredients
- 3 cups of fresh broccoli cooked 4 minutes in microwave (if using frozen, drain liquid after cooking)
- 2 cups fresh mushrooms sliced
- 1 leek sliced
- 3 cups almond or other nut milk
- 3 ½ tablespoons gluten free flour
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 tablespoon granulated garlic
- 1 teaspoon black pepper
- 12 ounces gluten free pasta I used Trader Joe's Lentil Pasta
- 1 tablespoon tarragon
- ¼ cup vegan parmesan cheese
Vegan Parmesan
- Mix in high speed blender:
- ⅓ cup brazil nuts
- ⅓ cup raw cashews
- ⅓ cup almonds
- ¼ cup nutritional yeast
- ½ teaspoon sea salt
- 1 teaspoon granulated garlic
Instructions
- Cook broccoli in microwave for 4 minutes
- Cook pasta according to package directions, drain and rinse in cold water
- Stir fry mushrooms and leeks in olive oil for 4 minutes in pan
- Remove mushrooms and leeks from pan.
Create sauce in pan that you just removed leeks and mushrooms from:
- Add almond milk, salt, pepper, granulated garlic and tarragon to pan.
- Bring to a boil and reduce heat
- Scoop ½ cup of boiled milk and place in separate cup to create white sauce
- Mix almond flour into cup of milk and stir until lumps are gone.
- Return flour mixture to remaining milk in pan. Cook on medium for a few minutes until it thickens, stirring constantly.
- Add drained pasta, broccoli, mushrooms and leeks to pan with sauce
- Stir until all ingredients are mixed.
- Top with vegan parmesan cheese for serving.
Notes
For more photos, see Instagram.
Tammy says
This looks delicious! Do you use fresh Tarragon or granulated?
greenschemetv says
I use fresh whenever possible, but I probably should specify because 1 tbsp of granulated tarragon might be too much...thanks Tammy:)