April 20, 2015

vegetable tetrazzini

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Chicken Tetrazzini is one of those delicious casseroles that we all grew up eating.  It’s a classic!  A classic that is not horrifying... anyone remember the casserole with cubed ham, peas, and some kind of cream sauce?!

In case you haven’t had Chicken Tetrazzini before, it’s a pasta based casserole with a creamy sauce and chicken.  Sometimes there are mushrooms and some other veggies also. There’s a parmesan and breadcrumb topping, but not much in the way of seasoning. When making a vegetarian Chicken Tetrazzini, that lack of seasoning is an issue, since without the chicken, this casserole is pretty bland. Sometimes making a recipe meatless is just a matter of switching the meat with some other ingredient, but this is not one of those recipes!  So I added some smoked paprika, white wine, and away we go!

Oh, pasta how I love you... obviously right!?  I realized that I have had quite the run of pasta recipes on here lately, and a few more to come.  So if you love pasta you are probably good and if you are trying not to eat it as much or not at all.... I'll get it all balanced out soon.  Especially since grilling season is here, it's time to fire it up! 



Servings 6
Total Time 1 hour 30 minutes

INGREDIENTS

  • 4 tablespoons butter
  • 1 pound mushrooms, sliced
  • 1 large leek, thinly sliced and then rinsed (the dirt likes to hide between the layers, so if you cut it first and then soak the separated rings for a few minutes it makes cleaning them a bit easier)
  • 2 garlic cloves, minced
  • 1/4 cup flour
  • 2 cups vegetable broth
  • 1 1/2 cups milk
  • 1/4 cup dry white wine
  • 1 cup grated parmesan cheese, divided
  • 1/2 teaspoon smoked paprika
  • 10 ounces whole wheat farfalle pasta
  • 1 bunch asparagus, cut into 1-inch pieces (discard tough ends)
  • course salt 
  • freshly ground black pepper
  • 1/3 cup panko breadcrumbs
  • 2-3 tablespoons chopped fresh parsley



INSTRUCTIONS


1.  Preheat oven to 375 degrees F.

2.  Bring a large pot of salted water to boil and cook the pasta according to package directions, to al dente.  Drain and return to the pot.

2.  Meanwhile, in a large saucepan or dutch oven, over medium heat, melt the butter.  When hot add the mushrooms, leek, and garlic. Cook until the mushrooms have released their juices and the liquid has almost evaporated, 10-12 minutes.

3.  Sprinkle the flour (I used whole wheat since it's all I had) over the vegetables and cook for 3 minutes more, stirring constantly.  Pour the broth, milk, and wine into the pan. Increase the heat to medium-high and bring to a boil, then reduce heat to low and simmer for 5 minutes. Remove from heat.

4.  Stir in 2/3 cup of the parmesan and the smoked paprika. Pour over the noodles and stir until the noodles are well coated.

5.  Stir in the asparagus and season to taste with salt (I added roughly a teaspoon) and pepper.  (If you are going to let it sit for a bit before baking it... do it now.  If you let it sit in the casserole dish before baking it, all of your liquid will go to the bottom.  This way you can give it a final stir before pouring it into the dish and baking it.)

6.  Pour the pasta mixture into a greased 9x13 inch dish.  Top with the panko and remaining parmesan cheese. Spray the top with additional oil and place the casserole in the oven uncovered.

7.  Bake for about 40 minutes, until the sauce is bubbling and the top is golden brown.  Let the casserole cool for 5 minutes before serving.

8.  Top with fresh parsley and enjoy!!!

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