Creamy Tetrazzini

This recipe is perfect for healthcare institutions and hospitals. It was developed by HSUS’s team of expert chefs and reviewed by HSUS’s team of registered dietitians.

Click here to view and print the PDF version of this recipe.

Servings: 12

Serving Size: 3 ounces

Ingredients

1 pound Mushrooms, fresh, white or Cremini, sliced
6 ounces White wine (alternative option listed in serving information)
1 pound Tofu, extra-firm, drained, pressed, and cut into ½ inch cubes
1 pound Spaghetti noodles, dried – cooked, drained
1 ½ cups Slivered almonds
1 ½ cups Peas, cooked and drained
1 cup  Pimento red pepper, minced

Sauce
1 cup Plant-based butter or margarine
1 1/3 cup Unbleached flour
3 cups Vegetable broth
1 ¼ cups Nondairy milk, unsweetened, warmed
2 Tbsp. White pepper

Preparation

*Please see separate page for tofu pressing instructions.
1. Preheat oven to 350 degrees Fahrenheit.
2. In a braising pan, sauté mushrooms and wine until mushrooms are soft.
3. Gently toss mushrooms, tofu, pasta, almonds, peas, and pimentos together. Cover and place in warmer.
4. In a separate pot, prepare a roux by melting the margarine and adding the flour. Cook the flour until a nutty aroma and turns slightly golden. Add the broth gradually, stirring, until a smooth sauce is formed. Remove from heat and stir in milk. Pour over pasta and mix to combine. Place in baking dish and bake for 20 minutes, uncovered, or until firm and browned on top.

Serving information

An assortment of fresh or dry, reconstituted mushrooms may be used. If desired, prepare or purchase smoked tofu or herbed tofu for extra flavor. If wine is not desired, use 3 ounces of unsweetened apple juice mixed with 3 ounces of white vinegar.

Nutrition information

Calories: 503 Total Fat: 25g Saturated Fat: 3.3g Monounsaturated Fat: 12.6g Polyunsaturated Fat: 7.7g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 53g Fiber: 6.2g Total Sugars: 5.2g Protein: 16.3g Sodium:
212mg Vitamin A: 155μg Vitamin C: 16.7mg Calcium: 138mg Iron: 4.2mg Folate: 235μg