This dairy-free tetrazzini recipe is one of my homecooking favorites, both comforting and easy to make. For a vegetarian variation, simply substitute the chicken for a vegetarian meat substitute.
Serves 6 to 8
- 1 15-oz can reduced-sodium chicken broth or vegetable broth
- 1 cup water
- 3 ounces dried mushrooms, such as porcini
- 1 pound pasta, such as linguine or fettuccine
- 1/3 cup dairy-free soy margarine, divided
- 1/3 cup finely chopped onions
- ½ cup all-purpose flour
- 3 cups plain, unsweetened soymilk, preferably a refrigerated variety
- 4 cups cooked chicken, chopped into pieces
- 1 10-ounce package frozen peas
- Salt and pepper, to taste
- Parsley, for garnishing
1. Preheat the oven to 400 F. Bring the broth and water to a boil and pour over the dried mushrooms in a bowl just big enough to hold the mushrooms and liquid. Allow the mushrooms to soak, covered, for 20 minutes. Discard the mushrooms and reserve the liquid.
2. Meanwhile, boil a pot of salted water, add the pasta and cook until al dente. Drain and set aside.
3. Make the sauce. In a heavy-bottomed skillet over medium heat, heat 1 T. of the soy margarine, adding the onions once hot. Stirring frequently, cook until the onions are slightly softened, about 3 minutes. Add the remaining soy margarine stirring until melted. Add the flour and cook, whisking constantly, for 1 minute, or until the flour smells slightly toasted but is not burnt. Gradually whisk in the milk and the reserved mushroom liquid, stirring constantly. Bring the liquid just below the boiling point, turn down the heat to low and cook until slightly thickened. Add the cooked chicken, peas and salt and pepper to taste.
4. Stir in the cooked pasta and portion into a medium-sized casserole dish. Bake until golden brown and bubbly, about 30-35 minutes. Serve hot, garnishing with fresh parsley if desired.
