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This vegan take on the classic Tetrazzini dish. Creamy noodles, mushrooms and peas. One pot then baked with bread crumbs on top!
Total Time : 25 mins
Ingredients
1 Tbsp. Olive oil
16 oz. Mushrooms, sliced, I used baby bella
2 Cloves Garlic, chopped
1/4 C. Vegan butter, I used Earth Balance
1/4 C. All purpose flour
3 C. Vegetable broth
1 C. Almond milk or other non dairy milk of choice
10 oz. Spaghetti
1/2 C. Frozen peas
1/2 C. Panko bread crumbs
2 Tbsp. Nutritional yeast
Salt and Pepper to taste
Parsley to garnish
Instructions
For full instructions you can go to rabbitandwolves.com.
