Tetrazzini-Style Fettuccine

Name: Tetrazzini-Style Fettuccine
Cuisine: American
Ingredients: ½ cup vegan mozzarella cheese (optional); ¼ cup dried bread crumbs; 1 cup plain unsweetened almond milk; 2 tablespoons wheat-free tamari; 1½ cups cooked white beans or 1 (15.5-ounce) can white beans, rinsed and drained; 1 cup vegetable broth; 3 tablespoons chopped fresh Italian parsley; ¾ cup slivered toasted almonds; 2 tablespoons nutritional yeast; 1 tablespoon freshly squeezed lemon juice; 1 cup fresh or thawed frozen baby peas; 1 cup fresh or thawed frozen baby peas; 1 tablespoon olive oil; 3 shallots or 1 small yellow onion, minced; 8 ounces uncooked fettuccine, broken into thirds; ¼ cup dry sherry; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1½ cups cooked white beans or 1 (15.5-ounce) can white beans, rinsed and drained; 3 shallots or 1 small yellow onion, minced; 2 garlic cloves, minced; 1 pound extra-firm tofu, well drained, blotted dry, and cut into ½-inch dice; 8 ounces white mushrooms, sliced (about 2 cups)

Preparation info

Serves
6

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Based on the Gratin named in the early twentieth century for the famous opera star Luisa Tetrazzini, this version includes the requisite sherry and almonds, while the addition of green peas provides color and makes it a satisfying one-dish meal. It’s especially good accompanied by a lightly dressed green salad. To make this gluten-free, use gluten-free pasta and bread crumbs.

Ingredients

Americas
United States
Pasta
Vegan

Ingredients

Method