Creamy Vegetable Tetrazzini with Mushrooms & Asparagus

Name: Creamy Vegetable Tetrazzini
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: servings
Ingredients: 1.00 Tablespoons Olive Oil; 2.00 Sprigs Fresh Thyme; 10.00 Grams Parmesan Cheese; 5.00 Grams Fresh Parsley; 50.00 Millilitres Cream; 5.00 Grams Plain Flour; 60.00 Millilitres Vegetable Stock; 1.00 Clove Garlic; 1.00 Whole Brown Onion; 100.00 Grams Button Mushrooms; 25.00 Grams Peas; 40.00 Grams Baby Asparagus; 10.00 Grams Butter; 90.00 Grams Tagliatelle

Vegetarian
Pasta
Italian
Contains Dairy

Tetrazzini is a hearty dish of garden vegetables, mushrooms, and pasta, traditionally combined in a rich cream sauce. A classic recipe you can easily re-create for a speedy weeknight meal.

by Ashley Lane

Founder & Former Chef / Food Enthusiast

Ashley founded JustCook back in 2014 formerly Livefreshr. Having created 100s of recipes over the years these live on in history and have their place amongst the thousands of new recipes from creators all around the world.

Nutrition Per Serving

Calories 715
Carbs 87.3g
Fat 31.6g
Fibre 6.7g
Protein 22.8g
Sugar 9.7g

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Follow the recipe steps below

0.0 min
Bring a saucepan of salted water to the boil. Boil the kettle or boil water for the stock.
0.5 min
Thickly slice the mushrooms.
1.5 min
Finely chop the onion and garlic.
2.5 min
Halve the asparagus spears.
3.5 min
Grate the parmesan.
4.0 min
In a frying pan heat the olive oil over medium-high heat.
5.0 min
Add the asparagus, and cook until they begin to blister on the outside.
8.0 min
Remove the asparagus from the pan and set aside. Wipe down the pan.
8.5 min
Melt 1/4 of the butter in the frying pan over medium heat.
9.0 min
Add the mushrooms, onion, fresh thyme and garlic. Cook until softened.
11.0 min
Add the pasta to the boiling water and cook until al dente (8-10mins).
11.5 min
Remove the mushrooms from the heat and set aside with the asparagus.
12.0 min
In the saucepan, melt the remaining butter and whisk in the plain flour.
13.0 min
Whisk in the cream and stock.
14.0 min
Season with salt and pepper.
14.5 min
Add the peas and bring to the boil.
15.0 min
Reduce heat and simmer for 5 minutes.
18.0 min
Stir in half of the parmesan and the parsley.
19.0 min
Add the asparagus and mushrooms back to the sauce and heat through.
20.0 min
Drain the pasta.
21.0 min
Add the pasta to the sauce and stir to combine.
22.0 min
Distribute among serving plates and sprinkle with remaining parmesan.