Instant Pot Mushroom Tetrazzini
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
25 mins
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Servings
3
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Calories
533 kcal
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Course
Main Course
Instant Pot Mushroom Tetrazzini
Description
Instant Pot Mushroom Tetrazzini features mushrooms and onion sautéed before creating a roux with vegan butter and flour to thicken the sauce. Seasonings include garlic powder, onion powder, and parsley. Vegetable broth provides the cooking liquid for the broken spaghetti noodles, which are submerged and pressure-cooked in the Instant Pot. After cooking, cashew cream is stirred in to add a creamy texture similar to traditional cream sauces.
The pasta is creamy and smooth, with tender mushrooms adding an earthy depth. The toasted breadcrumb topping contributes a crunchy contrast. Using vegan butter and cashew cream keeps the dish dairy-free, while still delivering richness and body to the sauce. This recipe provides a convenient one-pot method without the need for pre-cooking noodles.
Serve warm garnished with fresh chopped parsley or basil and vegan parmesan or nutritional yeast for extra flavor. This Mushroom Tetrazzini suits a comforting vegetarian or vegan main course or side.
Alternates suggested include skipping the roux for a lighter sauce, substituting different non-dairy creams, or preparing on the stove for gluten-free diets. Cashew cream can be made ahead and stored for a few days. Breadcrumbs add texture but can be omitted or replaced for nut-free variations.
Ingredients
- 2 tsp neutral cooking oil generic cooking 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 parsley or use italian blend, dried
- 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 vegetable broth or water
- 8 oz spaghetti noodles broken into half
- 1/3 cup water
- 1/4 cup cashew cream blend a 1/4 cup cashews with 1/4 cup water until smooth, thick
- 1/4 cup breadcrumbs toast in 1 tsp olive oil until golden) for garnish, toasted
- vegan parmesan cheese as needed or use nutritional yeast
- 1/4 cup parsley chopped, fresh, or basil
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
- For a creamier sauce, you can skip the roux and add more non-dairy cream after cooking.
- Make cashew cream ahead and refrigerate up to 4 days for convenience.
- Use gluten-free flour and omit breadcrumbs to adapt this recipe for gluten-free diets.
- To toast breadcrumbs, cook in olive oil until golden for added crunch.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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