There are a few dishes that I really miss since becoming a vegetarian. Turkey Tetrazzini is one of them. So, I decided to make a vegetarian version with just mushrooms. Just as creamy and delicious as I remember. Even without the turkey!
1/4 cup unsalted butter
1/4 cup flour
1/2 tsp salt
1/2 tsp pepper
1 tbsp (2-3 cloves) garlic, minced
1 cup low fat milk
1 cup low sodium vegetable broth
8 oz mushrooms, chopped
8 oz whole wheat pasta, cooked and drained
1. Preheat oven to 350. Melt butter in a large pot over medium-high heat. Add in flour, salt, pepper and garlic and whisk until no lumps remain. Pour in broth and milk and let cook until it begins to bubble and thicken, whisking occasionally.
2. Once sauce has thickened, add in mushrooms and pasta. Mix well ensuring everything is coated in the sauce.
3. Pour tetrazzini into a 2 quart baking dish and top with Parmesan. Bake until bubbly, 20-30 minutes. Place dish under the broiler for 1-2 minutes to brown the top. Let cool for 10 minutes, serve and enjoy!