• * 1 Tbsp. Olive oil
  • * 16 oz. Mushrooms, sliced, I used baby bella
  • * 2 Cloves Garlic, chopped
  • * 1/4 C. Vegan butter, I used Earth Balance
  • * 1/4 C. All purpose flour
  • * 3 C. Vegetable broth
  • * 1 C. Almond milk or other non dairy milk of choice
  • * 10 oz. Spaghetti
  • * 1/2 C. Frozen peas
  • * 1/2 C. Panko bread crumbs
  • * 2 Tbsp. Nutritional yeast
  • * Salt and Pepper to taste
  • * Parsley to garnish


Preheat the oven to 350°F or 450°F depending on the recipe.

  • Cook some spaghetti or other pasta of your choice according to the package directions. Drain and set aside.
  • In a large oven-safe pot or skillet, heat some oil over medium-high heat and sauté some sliced mushrooms and garlic until browned and tender. Season with salt and pepper and remove from the pot.
  • In the same pot, melt some vegan butter over low heat and whisk in some all-purpose flour to make a roux. Cook for a few minutes, stirring constantly, until smooth and bubbly.
  • Gradually whisk in some vegetable broth and non-dairy milk of your choice. Bring the sauce to a boil, then reduce the heat and simmer until slightly thickened. You can also add some vegan Greek yogurt, nutritional yeast, lemon juice, or other seasonings for extra flavor and creaminess.
  • Stir in some frozen peas or other veggies if you like. Add the cooked pasta and mushrooms and toss to combine everything well.
  • Sprinkle some panko breadcrumbs, vegan cheese, or nutritional yeast on top of the pasta mixture. Bake for 10 to 15 minutes or until golden and bubbly.
  • Garnish with some chopped parsley or other herbs if desired. Enjoy your vegan one pot mushroom tetrazzini!