Vegetarian Tetrazzini


4.5 of 5 (2)
member ratings
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:

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.

Rate This Recipe

Member Ratings For This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.