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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 370.6
  • Total Fat: 5.7 g
  • Cholesterol: 2.4 mg
  • Sodium: 392.1 mg
  • Total Carbs: 68.9 g
  • Dietary Fiber: 10.1 g
  • Protein: 15.7 g

View full nutritional breakdown of Vegetarian Tetrazzini calories by ingredient
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Vegetarian Tetrazzini

Submitted by: STRIVE4BALANCE

Introduction

Great Vegetarian dish that even meat eaters love! Great Vegetarian dish that even meat eaters love!
Number of Servings: 6

Ingredients

    1/2 cup of slice mushrooms
    1 medium zucchini, sliced
    1 cup sliced red bell pepper
    1/2 cup chopped onion
    1-2 TBSP margarine
    1 cup broccoli florets, cooked until crisp-tender
    2TBSP flour
    1 3/4 cups of Vegetable Broth
    1 cup Soy milk
    1/2 cup of dry white wine
    16 ounces/1lb of spaghetti cooked
    1/4 cup of grated parmesan cheese
    1/4 teaspoon ground nutmeg
    Salt & Pepper to taste

Directions

Prepare spaghetti and Vegetable Broth ahead of time.

1. Saute Mushrooms, zucchini, bell pepper, and onion in margarine in large saucepan until tender, about 5 minutes; stir in broccoli.

2. Mix flour and stock; stir into saucepan with milk and win. Heat to boiling; boil, stirring constantly, until thickened, 1-2 minutes (sauce will be thin). Stir in pasta, Parmesan cheese, nutmeg, salt, and pepper.

3. Spoon pasta mixture into 2-quart casserole or baking dish. Bake, uncovered, at 350 degrees until lightly browned and bubbly, about 45 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user STRIVE4BALANCE.






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