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Instant Pot Mushroom Tetrazzini Simple Creamy Comforting Spaghetti Pasta dinner with simple pantry ingredients. 1 Pot Tetrazzini. Vegan Soyfree Recipe. Can be nutfree, Glutenfree, Oilfree. Jump to Recipe
Simple Creamy Comforting Pasta dinner with simple pantry ingredients. Ready within minutes! The sauce is like bechamel sauce with a roux. I use cashew cream for a cheesy creamy thickness. Usually you would cook the noodles separately, cook the mushrooms, veggies or meat, then mix the lot, top with cheese and breadcrumbs and bake. That’s a lot of dishes and time! This tetrazzini gets made in the Instant pot Pressure Cooker.
Saute the mushrooms, then roast the flour for a roux, add broth and noodles and close the lid. Meanwhile, prep your garnishes and dinner is ready. I like to add toasted breadcrumb topping to the dish as the texture and flavor makes it feel like it is a baked dish that has hours put into it :). You can use any other toppings of choice,some vegan parm, vegan cheese (add when hot so it melts), fresh herbs, black pepper or pepper flakes.
I have not tried gf pasta in Instant Pot. Use stove top method for gluten-free. Easily nutfree, oilfree
Check out my youtube channel for more videos.
Tips to Cook Pasta in Instant Pot
Pasta in the Instant pot/pressure cooker can be very iffy. It can get overcooked, undercooked, stick to each other, stick to the bottom and cause burn message and what not.
- Add a bit more liquid than you think is enough. This allows for pasta to breathe while cooking and reducing chances of sticking to each other and the bottom.
- Pressure Cook the pasta to the lower amount of half the cooking time listed on the pasta package. (eg. 4 mins for 8 to 11 mins range)
- Quick release or release within a few mins and give it the pasta a good mix immediately to separate the noodles. You also want to remove the pasta from the Instant Pot soon. The Pot remains hot for a while and will keep cooking the pasta.
- Pasta brands can differ in cooking times, so if your noodles are overcooking, reduce cook time by 1 min, and if not cooking evenly, increase time by a min.
- When doubling, add about 1.75 times the water and add a minute to the pressure cooking time.
More Instant Pot Recipes from the blog
- IP Red Lentil Chili. GF
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Japanese Veggie Curry. GF
- Potato Chickpea Spinach Soup. GF
- Instant Pot Lasagna Soup with Red lentils. – So Easy
- More Instant Pot Recipes!
Instant Pot Mushroom Tetrazzini
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, (depends on the veggie broth, use 3/4 tsp if using water)
- 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, (blend a 1/4 cup cashews with 1/4 cup water until smooth)
- 1/4 cup toasted breadcrumbs, (toast in 1 tsp olive oil until golden) for garnish
- vegan parmesan , as needed or use nutritional yeast
- 1/4 cup chopped fresh parsley or basil
Instructions
- Press Saute on the Instant Pot. Add oil when hot. Add mushrooms, onion, a good pinch of salt and cook for 3 mins, stirring occasionally.
- Deglaze with 2 tbsp water or white wine and continue to cook for another min. Remove the mushrooms from pot.
- Add vegan butter and flour and cook for a min, stir frequently. (Alternately, Skip this step and use more non dairy cream in the end for creamier pasta. flour can tend to burn easily in IP).
- Add broth, herbs, salt and mix in and bring to a boil. Mix well so that the roasted flour mixes gets picked up from the pan and mixes in. The stuck flour can cause burn error if not mixed in. (You can also add 1/2 cup soycurls/ vegan chicken here. Add a 1/2 cup more liquid for soycurls).
- Cancel saute. Add broken noodles and submerge in the mix. Add 1/3 cup water on top on the noodles to ensure enough covering liquid.
- Close the lid and pressure cook for 4 mins (manual hi pressure). Quick Release carefully after 3-4 mins.
- Add cashew cream to the noodles and mix well. Bring to just about a simmer on saute if needed. You can also add some green peas into the hot pasta at this point. Mix in half of the mushrooms.
- Taste and adjust salt and flavor. Remove noodles from the pot as the pot is still hot and will continue to cook the noodles. Mix in the mushrooms, Garnish with toasted breadcrumbs, vegan parm and parsley or basil and pepper flakes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t wait to try this!!!! It looks so yummy.
Hi Richa, can I ask what is the reason for adding the mushrooms to the pasta in 2 stages at the end?
The sauteed mushrooms have amazing flavor, so that gets mixed with the sauce. Also they are great as topping for the pasta. The concentrated browned mushroom flavor which would have diluted a bit if you mix them with the pasta. So do both, get some flavor inthe sauce, and have some browned mushrooms to serve on top. You can try it both ways and decide which you prefer, all mixed in or not.
Ah I see, thanks for that!
I only have wholewheat penne but would love to try this today, do you know if this would still work? Guessing I would need to increase the cooking time slightly?
yes, check the time on the package and use half.
Great! Thank you! 🙂
Finally got round to making this and it was delicious! I was lazy and added all the mushrooms together, used wholemeal pasta twists rather than spaghetti and I did the no oil version. So good! My hubby loved it too! Thanks for great recipe!
Thank you! I’m so glad I came across this recipe, because I had a huge batch of big, beautiful mushrooms I wanted to use tonight and didn’t know what to do until I saw your recipe. I had to make some minor modifications, but it came out delicious. I didn’t have pasta, so I skipped that step, I used the oil & flour free option (added more cashew cream at the end) and I added fresh chopped spinach (because I had a lot in the fridge) when I put the mushrooms back in. It is sooooo good! I am going to make this again!
awesome!!
If I use the optional soy curls. Do they have to be rehydrated? Or is the extra liquid to accommodate the dry soy curls? Thank you.
dry. yes the extra liquid is for the dry curls
Another winner! Creamy mushroom pastas are amazing.
thanks!
WOW! This was delicious! My husband licked the serving bowl! You have great recipes.
awesome!!!
Do the cashews need to be soaked overnight before blending them water?
i dont soak them. Just blend for a min,, then let the mix sit for 5-10 mins.Then blend again for a min or 2. Works every time to make smooth cream even inmy small nutribullet
Please clarify stovetop directions: assuming you saute mushrooms and onions before adding to pasta as in directions for for IP? Thank you. (Love your recipes!, especially your IP recipes, but this seems less fussy as a stovetop recipe so prefer to try traditional method.)
Yes saute the mushrooms and onion before proceeding and remove from the pan
Thank you!
This would be a crowd pleaser in my family! They all just adore mushrooms, so thanks for sharing
Hi there. This looks delicious so going to give it a try. Can I use air roasted salted cashews or do they have to be raw?
Thank you
it might add a more nutty flavor. Taste the spaghetti after opening the lid and see if you need the cream at all.