4.5 from 6 votes
Vegetable Tetrazzini
A vegetarian version of tetrazzini made with leeks, mushrooms, and asparagus. Adapted from Simply Recipes' Turkey Tetrazzini.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings:
6
servings
Calories:
428 kcal
Course:
Side Dish, Main Course
Cuisine:
American
Ingredients
- 4 tablespoons butter unsalted
- 1 pound white mushroom sliced or cremini
- 1 leek rinsed well and thinly sliced, large
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups vegetable broth
- 1 ½ cup milk
- ¼ cup white wine dry
- ¼ cup heavy cream
- ⅓ cup fontina cheese shredded
- ⅓ cup Parmesan Cheese divided, grated
- ½ teaspoon smoked paprika
- 10 ounces whole wheat farfalle pasta cooked al dente according to package instructions
- 1 asparagus cut into 1-inch pieces (discard tough ends, bunch
- salt to taste
- black pepper to taste
- ⅓ cup panko breadcrumbs
- 2-3 tablespoons parsley chopped, fresh
Instructions
- Preheat oven to 375ºF.
- Melt the butter in a Dutch oven over medium heat. Once it's melted, add the mushrooms, leek, and garlic. Cook until the mushrooms have released their juices and the liquid has almost evaporated, 10-12 minutes. Sprinkle the flour over the vegetables and cook for 3 minutes more, stirring constantly.
- Pour the broth, milk, wine, and cream into the Dutch oven. Increase the heat to medium-high and bring to a boil, then reduce heat to low and simmer for 5 minutes. Remove from heat.
- Stir in the Fontina, half of the Parmesan, and the smoked paprika. Add the cooked farfalle and asparagus to the Dutch oven; season to taste with salt and pepper.
- Spray a large casserole dish with an oil mister. Pour the tetrazzini mixture into the dish and top with the panko and remaining parmesan cheese. Spray the top with additional oil and place the casserole in the oven uncovered. Bake for about 40 minutes, until the sauce is bubbling and the top is golden brown. Let the casserole cool for 5 minutes, then sprinkle with parsley before serving.
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Nutrition Information
Calories
428kcal
(21%)
Carbohydrates
53g
(18%)
Protein
16g
(32%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
53mg
(18%)
Sodium
525mg
(22%)
Potassium
609mg
(13%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
1222IU
(24%)
Vitamin C
4mg
(4%)
Calcium
233mg
(23%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 428
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 53g | 18% |
| Protein | 16g | 32% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 53mg | 18% |
| Sodium | 525mg | 22% |
| Potassium | 609mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 1222IU | 24% |
| Vitamin C | 4mg | 4% |
| Calcium | 233mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.