Instant pot mushroom tetrazzini: simple creamy pasta
published on 21 February, 2019 at 13:31
Ingredients:
2 tsp oil
8 oz mushroom
1/2 onion
2 tbsp vegan butter or olive oil
1.5 tbsp flour
1/2 tsp garlic powder
1/4 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
2 1/4 cup veggie broth or water
8 oz spaghetti noodles broken into half
1/3 cup water
1/4 cup thick cashew cream
1/4 cup toasted breadcrumbs for garnish
1/4 cup chopped fresh parsley or basil
Directions:
Cook the mushrooms in a pot with oil and onion, deglaze with 2 tbsp water or white wine, let them brown.
In the same pot melt the butter, add flour, Add broth, herbs, salt and mix in and bring to a boil. Add broken noodles and 1/3 cup water on top on the noodles to ensure enough covering liquid.
Finally add cashew cream, mushroom and serve with breadcrumbs.
Finally add cashew cream, mushroom and serve with breadcrumbs.
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