Instant Pot Mushroom Tetrazzini

Name: Instant Pot Mushroom Tetrazzini
Prep time: 10 min
Cook time: 25 min
Total time: 25 min
Yield: 3 serving
Ingredients: 2 tsp oil; 8 oz mushroom; 1/2 onion; 2 tbsp vegan butter or olive oil; 1.5 tbsp flour; 1/2 tsp garlic powder; 1/4 tsp onion powder; 1 tsp dried parsley; 1/4 to 1/2 tsp black pepper; 1/2 to 3/4 tsp salt; 2 1/4 cup veggie broth or water; 8 oz spaghetti noodles; 1/3 cup water; 1/4 cup thick cashew cream; 1/4 cup toasted breadcrumbs; Vegan Parmesan; 1/4 cup Chopped fresh parsley or basil

User Reviews

5.0

81 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
3
Calories
533 kcal
Course
Main Course
Cuisine
Fusion, Vegan

Instant Pot Mushroom Tetrazzini

Danielle Hudson

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Instant Pot Mushroom Tetrazzini. Simple Creamy Comforting Pasta dinner with simple pantry ingredients. 1 Pot Tetrazzini. Vegan Soyfree Recipe. Can be nutfree Glutenfree.

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Ingredients

Servings

2 tsp oil
8 oz mushroom
1/2 onion
2 tbsp vegan butter or olive oil
1.5 tbsp flour
1/2 tsp garlic powder
1/4 tsp onion powder
1 tsp dried parsley or use italian blend
1/4 to 1/2 tsp black pepper
1/2 to 3/4 tsp salt (depends on the veggie broth, use 3/4 tsp if using water)
2 1/4 cup veggie broth or water
8 oz spaghetti noodles broken into half
1/3 cup water
1/4 cup thick cashew cream (blend a 1/4 cup cashews with 1/4 cup water until smooth)
1/4 cup toasted breadcrumbs (toast in 1 tsp olive oil until golden) for garnish
Vegan Parmesan as needed or use nutritional yeast
1/4 cup Chopped fresh parsley or basil

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Instructions

Press Saute on the Instant Pot. Add oil when hot. Add mushrooms, onion, a good pinch of salt and cook for 3 mins, stirring occasionally.
Deglaze with 2 tbsp water or white wine and continue to cook for another min. Remove the mushrooms from pot.
Add vegan butter and flour and cook for a min, stir frequently. (Alternately, Skip this step and use more non dairy cream in the end for creamier pasta. flour can tend to burn easily in IP).
Add broth, herbs, salt and mix in and bring to a boil. Mix well so that the roasted flour mixes gets picked up from the pan and mixes in. The stuck flour can cause burn error if not mixed in. (You can also add 1/2 cup soycurls/ vegan chicken here. Add a 1/2 cup more liquid for soycurls).
Cancel saute. Add broken noodles and submerge in the mix. Add 1/3 cup water on top on the noodles to ensure enough covering liquid.
Close the lid and pressure cook for 4 mins (manual hi pressure). Quick Release carefully after 3-4 mins.
Add cashew cream to the noodles and mix well. Bring to just about a simmer on saute if needed. You can also add some green peas into the hot pasta at this point. Mix in half of the mushrooms.
Taste and adjust salt and flavor. Remove noodles from the pot as the pot is still hot and will continue to cook the noodles. Mix in the mushrooms, Garnish with toasted breadcrumbs, vegan parm and parsley or basil and pepper flakes.

Notes

Alternate method: Skip the roux, use 2 1/4 cup of broth or water total. Add a few tbsp more thick non dairy cream in the end and simmer to thicken.
Oil-free: Omit the oil/butter. Saute in broth, skip the flour step, and add more non dairy cream in the end for creamier.
Cashew Cream: You can make a large batch cashew cream and use a 1/4 cup of that. Refrigerate the remaining cashew cream for upto 4 days to use in other recipes or make cashew alfredo.
Stove top: Cook the Spaghetti according to instructions on the package. Roast the flour in vegan butter or oil, then add 1/2 cup non dairy milk. Fold in the spices, and bring to a boil. Add mushroom and cooked spaghetti and mix in. Add some non dairy cream if needed. Take off heat. Taste and adjust flavor, salt. Garnish and serve
Nut-free: Use other non dairy cream.
Gluten-free: Use stove top method for gluten-free, use rice flour for the roux, omit the breadcrumbs.
Nutrition is for 1 serve

Nutrition Information

Show Details

Calories 533kcal (27%) Carbohydrates 71g (24%) Protein 15g (30%) Fat 21g (32%) Saturated Fat 7g (35%) Sodium 490mg (20%) Potassium 546mg (16%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 420IU (8%) Vitamin C 10.1mg (11%) Calcium 49mg (5%) Iron 2.7mg (15%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 533 kcal

% Daily Value*

Calories	533kcal	27%
Carbohydrates	71g	24%
Protein	15g	30%
Fat	21g	32%
Saturated Fat	7g	35%
Sodium	490mg	20%
Potassium	546mg	12%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	420IU	8%
Vitamin C	10.1mg	11%
Calcium	49mg	5%
Iron	2.7mg	15%