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Mushroom Zucchini Tetrazzini (Vegan, Gluten-Free)

Published: September 15, 2018 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 30 Minutes
Serves Serves 4
Mushroom Zucchini Tetrazzini (Vegan, Gluten-Free)
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Average Rating: 4.5 | Rated By: 4 users

I combined mushrooms with fresh zucchini, thyme and garlic to make this delicious creamy vegan pasta sauce. It is such a simple recipe, and yet there is so much flavour. The veggie pasta is then baked with a crunchy topping. By adding zucchini to this dish, I cut back on pasta, thus cutting back on few carbs and adding more flavour and nutrition. I believe you can never have enough of simple to make family style gluten-free pasta recipes. This vegan pasta dish has become one of my family’s favourites and mine since it takes minutes to make

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Ingredients

  • 10 oz. gluten-free long pasta, such as spaghetti, linguini or fettuccini, cooked per package directions, leaving the pasta al dente (firm to bite)
  • 1/4 cup vegan butter, (I used Earth Balance)
  • 1 small yellow onion, finely chopped
  • 4 garlic cloves, chopped
  • 1 Tbsp. GF dried thyme leaves
  • 10 oz. portobello mushrooms, or mushrooms of choice, sliced
  • 1 medium zucchini, skin on, julienned or use a spiralizer
  • 2 cups GF vegetable broth
  • 1 cup non-dairy milk or cream (I used almond milk)
  • 1/4 cup tapioca starch/flour
  • 1/8 tsp. GF ground nutmeg
  • 1 Tbsp. Extra virgin olive oil
  • 1/4 cup gluten-free breadcrumbs
  • 1/2 tsp. GF dried basil
  • 1 Tbsp. Nutritional yeast (optional)
  • Pure sea salt and GF ground black or white pepper
  • Choices of garnish: fresh basil, oregano, parsley, chives, thyme, tomatoes
  • Visit our new STORE for gluten-free products and more

    • Instructions

  • Preheat oven to 450 F
  • Bring a large pot with salted water to boil and cook pasta according to package directions
  • While the pasta is cooking, melt butter over medium heat in a deep oven-safe pan/pot. I used a cast iron pan
  • Add onions and garlic and sauté until soft. About 5 minutes
  • Stir in thyme and mushrooms and season with salt and pepper. Cook until mushrooms are just softened. About 3 minutes
  • Whisk together broth, milk, tapioca starch and nutmeg. Add zucchini to the pan and stir to combine. Add broth mixture and 1 teaspoon salt and 1/2 teaspoon pepper and cook over medium heat until the sauce starts to thicken. About 5 minutes. Taste the sauce and adjust seasoning if needed.
  • Drain the pasta and add to the sauce. Do not rinse the pasta. Toss until the sauce coats the pasta
  • In a small pan heat olive oil over medium heat. Add breadcrumbs and basil and cook just to brown the breadcrumbs. About 1 minute.
  • Remove from the heat and stir in nutritional yeast. Sprinkle over the pasta
  • Bake for about 12 minutes until bubbly, and the top has browned. Garnish with your favourite herbs


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