Serves 8
- ¼ cup vegan butter
- 1 onion, diced
- 16 ounces sliced mushrooms
- 6 cloves garlic
- 2 tablespoons white wine vinegar
- 4 cups Vegetable broth
- 1 pound spaghetti
- 1 ½ cups frozen peas
- ½ cup nutritional yeast
- ¼ cup bread crumbs or gluten free bread crumbs
- 1 ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon Italian seasoning
- ¼ cup fresh parsley
- Crushed red pepper, optional
Melt the butter in a stockpot over medium heat, add the onion and mushrooms and saute 4-6 minutes until mushrooms have reduced in size. Add the garlic and saute one additional minute until fragrant. Add the white wine vinegar and saute 2-4 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 time on 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, bread crumbs, salt, pepper, italians seasoning and parsley, toss until everything is well combined and pasta is evenly coated. Divide into serving bowls and garnish with fresh cracked pepper, if desired.
Tip:
Use one pound of your favorite type of pasta in place of the spaghetti if you wish! Using a smaller pasta makes it easier to mix up all of the ingredients, traditionally tetrazzini is made with a long pasta and I also prefer spaghetti but I encourage you to pick your favorite or use whatever type you have on hand.