Instant Pot Mushroom Tetrazzini

Instant Pot Mushroom Tetrazzini

Instant Pot Mushroom Tetrazzini. Simple Creamy Comforting Pasta dinner with simple pantry ingredients. 1 Pot Tetrazzini. Vegan Soyfree Recipe. Can be nutfree Glutenfree.

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Ingredients

• 2 tsp oil
• 8 oz mushroom
• 1/2 (0.5 ) onion
• 2 tbsp vegan butter or olive oil
• 1.5 tbsp flour
• 1/2 tsp (0.5 tsp) garlic powder
• 1/4 tsp (0.25 tsp) onion powder
• 1 tsp dried parsley or use italian blend
• 1/4  to 1/2 tsp black pepper
• 1/2 to 3/4 tsp salt (depends on the veggie broth, use 3/4 tsp if using water)
• 2 1/4 cup (528.75 ml) veggie broth or water
• 8 oz (226.8 g) spaghetti noodles broken into half
• 1/3 cup (83.33 ml) water
• 1/4 cup (59.5 ml) thick cashew cream (blend a 1/4 cup cashews with 1/4 cup water until smooth)
• 1/4 cup (27 g) toasted breadcrumbs (toast in 1 tsp olive oil until golden) for garnish
• vegan parmesan as needed or use nutritional yeast
• 1/4 cup (15 g) chopped fresh parsley or basil

Instructions

1. Press Saute on the Instant Pot. Add oil when hot. Add mushrooms, onion, a good pinch of salt and cook for 3 mins, stirring occasionally.
2. Deglaze with 2 tbsp water or white wine and continue to cook for another min. Remove the mushrooms from pot.
3. Add vegan butter and flour and cook for a min, stir frequently. (Alternately, Skip this step and use more non dairy cream in the end for creamier pasta. flour can tend to burn easily in IP).
4. Add broth, herbs, salt and .............
5. ..............

Original Article from veganricha.com

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