• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Green Scheme
  • Recipes
  • Alkaline Recipes
  • Instant Pot
menu icon
go to homepage
  • Recipes
  • Alkaline Recipes
  • Instant Pot
  • About
    • Instagram
    • Twitter
  • subscribe
    Homepage link
    • Recipes
    • Alkaline Recipes
    • Instant Pot
    • About
    • Instagram
    • Twitter
  • ×

    Home » Pasta

    Broccoli Mushroom Tetrazzini

    Published: Aug 7, 2017 · Modified: May 27, 2020 by Alkaline Recipes with 2 Comments

    Jump to Recipe Print Recipe

    Broccoli Mushroom Tetrazzini.  Fall is coming, and we need quick and easy dinners that are also healthy and delicious.  Broccoli Mushroom Tetrazzini is that, ready in 40 minutes, delightfully satisfying, tasty and healthy.  For the pasta, I used Trader Joe's Red Organic Lentil Sedanini (not sponsored), although you can use any gluten free pasta that you have on hand.  The lentil pasta is a refreshing change from the standard flour pastas that I typically use-- it actually tasted like lentils, had more protein and fiber than traditional pasta, and was yummy.  This dish is vegan, gluten free and dairy free, of course.

    Broccoli Mushroom Tetrazzini

    Broccoli Mushroom Tetrazzini

    Alkaline Recipes
    Broccoli Mushroom Tetrazzini is creamy and delicious. Vegan, gluten free and dairy free.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Main Course
    Cuisine American
    Servings 6 -8 servings
    Calories 316 kcal

    Ingredients
      

    • 3 cups of fresh broccoli cooked 4 minutes in microwave (if using frozen, drain liquid after cooking)
    • 2 cups fresh mushrooms sliced
    • 1 leek sliced
    • 3 cups almond or other nut milk
    • 3 ½ tablespoon gluten free flour
    • 2 tablespoon olive oil
    • 1 teaspoon sea salt
    • 1 tablespoon granulated garlic
    • 1 teaspoon black pepper
    • 12 oz gluten free pasta I used Trader Joe's Lentil Pasta
    • 1 tablespoon tarragon
    • ¼ cup vegan parmesan cheese

    Vegan Parmesan

    • Mix in high speed blender:
    • ⅓ cup brazil nuts
    • ⅓ cup raw cashews
    • ⅓ cup almonds
    • ¼ cup nutritional yeast
    • ½ teaspoon sea salt
    • 1 teaspoon granulated garlic

    Instructions
     

    • Cook broccoli in microwave for 4 minutes
    • Cook pasta according to package directions, drain and rinse in cold water
    • Stir fry mushrooms and leeks in olive oil for 4 minutes in pan
    • Remove mushrooms and leeks from pan.

    Create sauce in pan that you just removed leaks and mushrooms from:

    • Add almond milk, salt, pepper, granulated garlic and tarragon to pan.
    • Bring to a boil and reduce heat
    • Scoop ½ cup of boiled milk and place in separate cup to create white sauce
    • Mix almond flour into cup of milk and stir until lumps are gone.
    • Return flour mixture to remaining milk in pan. Cook on medium for a few minutes until it thickens, stirring constantly.
    • Add drained pasta, broccoli, mushrooms and leeks to pan with sauce
    • Stir until all ingredients are mixed.
    • Top with vegan parmesan cheese for serving.

    Notes

    *There are many recipes for Vegan Parmesan on the internet. I don't claim that this is an original creation--these are just the ingredients that I use.

    Nutrition

    Serving: 1gCalories: 316kcal
    Keyword broccoli, mushroom, tetrazzini
    Tried this recipe?Let us know how it was!

    Broccoli Mushroom Tetrazzini

    More recipes like Broccoli Mushroom Tetrazzini that you might enjoy:

    Basil Pesto Pasta With Sun Dried Tomatoes and Asparagus

    Raw Basil Pistachio Pesto Zucchini Lasagna

    Thai Vegetable and Noodle Stir-fry

    Vegetable Buddha Bowl For One

    Quinoa Potato Corn Scramble With Grilled Pepper Chile Sauce

     

    For more photos, see Instagram.

    « White Chocolate Cherry Cake
    Cauliflower Crust Vegetable Pizza Salad Platter »
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Tammy

      November 02, 2018 at 11:04 am

      This looks delicious! Do you use fresh Tarragon or granulated?

      Reply
      • greenschemetv

        November 02, 2018 at 7:06 pm

        I use fresh whenever possible, but I probably should specify because 1 tbsp of granulated tarragon might be too much...thanks Tammy:)

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Here, you will find delicious and nutritious seasonal eats... including gluten free, dairy free, vegetarian, plant based and vegan recipes.

    Popular Posts

    • Super Alkaline Salad
    • Super Alkaline Soup
    • Beyond Meat Chili
    • Fruit and Vegetable Appetizer Board

    Featured On

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About

    This website contains affiliate links, which means that if you click on a product link, we may receive a commission in return. GreenSchemeTV is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    • Facebook
    • Twitter
    • Pinterest