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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.
Absolutely delicious! Rich and creamy! Yummy😋
This turned out amazing. I have to say I was a bit overwhelmed by the recipe and the fluid to pasta ratios. I was convinced that I was going to ruin it. But it turned out amazing. I doubled the recipe and added spinach at the end. SO so so so so so yummy! The kids loved it too. 🙂
awesome! glad i turned out so well!
This was delicious! I used yellow lentil pasta and had to add about two minutes in the pressure cooking stage. Will be returning to this recipe again!
great! yes the pasta type might change cooking time
Hi! Do you think this recipe can be easily doubled? Planning for a hungry group, and my husband and I LOVED it when we made this for the two of us. 🙂
yes totally. use a bit less flour than double as more volume= more weight and more chances to scorch at the bottom.
Excellent. Thank you! 🙂
Hi! i’m so hungry after finding your recipes!! Can’t wait to put them into practice. Thanks for sharing your knowledge.
you are making the world a better place!
NAMASTE
Came out delicious! I wish I made a double batch. Going to try it next time with lentil noodles to make it a bit healthier. Hope it comes out just as tasty.
awesome! you might want to try small batch with them as they can overcook easily
This is phenomenal! I did the stove top method and thinned the sauce out with pasta water, as I found it too viscous. I also added peas for a green veggie. This will be on a regular rotation for the winter.
Awesome!! Yes adjust the consistency to preference. The water may have evaporated more based on the pan or stove.
Wow!!! This was a creamy plate of deliciousness! I have never made cashew cream before. Boy oh boy am I a fan. It gave the dish that creamy richness you’d find when using actual dairy cream. Great recipe! I can’t wait to try more of your recipes! Thank you 🙂
awesome!
Oh yum! This was delicious! I did bit all in the stove top and it turned out great! The cashew cream definitely added some wonderful richness at the end.
awesome!
Hi Richa! This was such a winner dinner last night! I used gluten-free spaghetti and cooked it stovetop, and even still, the dish turned out so quick! So flavorful! Thank you so much!
Awesome!!