Mushroom Zucchini Tetrazzini – It is such a simple pasta recipe, and yet there is so much flavour (gluten-free option included)

Mushroom Zucchini Tetrazzini – It is such a simple pasta recipe, and yet there is so much flavour (gluten-free option included)

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  • Posted: September 16, 2018 15:00

    healthyglutenfree

    ## 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 link to recipe [https://onlyglutenfreerecipes.com/recipe-items/mushroom-zucchini-tetrazzini-vegan-gluten-free/](https://onlyglutenfreerecipes.com/recipe-items/mushroom-zucchini-tetrazzini-vegan-gluten-free/)