Tetrazzini recipe

 





Here’s a classic Tetrazzini recipe (creamy, cozy pasta bake), plus a vegan-friendly version so you can enjoy it either way.

🍝 Classic Chicken Tetrazzini

Ingredients

  • 300–350 g spaghetti or linguine
  • 2 cups cooked chicken (shredded or diced)
  • 2 tbsp butter
  • 1 small onion (chopped)
  • 2 garlic cloves (minced)
  • 200 g mushrooms (sliced)
  • 2 tbsp flour
  • 2 cups milk
  • ½ cup heavy cream
  • ½ cup grated Parmesan
  • ½ cup mozzarella (optional but melty & good)
  • Salt & black pepper
  • ½ tsp thyme (or Italian seasoning)
  • ½ cup pasta cooking water (as needed)

Topping

  • ½ cup breadcrumbs
  • 1 tbsp butter (melted)
  • Extra Parmesan

Instructions

  1. Cook pasta until just al dente. Drain and set aside.
  2. Sauté base: Melt butter, cook onion until soft, add garlic and mushrooms. Cook until mushrooms shrink and brown slightly.
  3. Make sauce: Sprinkle in flour, stir 1 minute. Slowly whisk in milk + cream until smooth and thick.
  4. Add salt, pepper, thyme, Parmesan.
  5. Mix in chicken + pasta. Add a splash of pasta water if it feels too thick.
  6. Pour into baking dish.
  7. Mix breadcrumbs + melted butter + Parmesan, sprinkle on top.
  8. Bake at 180°C (350°F) for 20–25 minutes until golden and bubbling.

🌱 Vegan Tetrazzini (creamy & rich)

Swaps

  • Chicken → chickpeas or soy chunks or mushrooms only
  • Butter → olive oil or vegan butter
  • Milk/cream → oat milk + a splash of cashew cream
  • Parmesan → nutritional yeast

Vegan Sauce Trick (better texture)

Add:

  • 2 tbsp cashew butter OR blended soaked cashews
    This makes it luxuriously creamy without dairy.

Extra upgrades (optional but amazing)

  • A pinch of nutmeg in the sauce
  • Lemon zest for brightness
  • Truffle oil drizzle (restaurant-level flavor)
  • Spinach stirred in at the end

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