Dairy Free Turkey Tetrazzini

Total time1 hr 15 min

Prep time20 min

Cook time55 min

4.9

(18)

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Ingredients

6 servings

For the pasta

12 oz spaghetti
1 tsp salt

For the sauce

4 tbsp unsalted butter, divided
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, finely diced
3 cloves garlic, minced
10 oz cremini mushrooms, sliced
½ tsp dried thyme
½ cup dry white wine
4 tbsp all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
½ tsp salt
¼ tsp black pepper
¼ tsp freshly grated nutmeg

For the filling

3 cups cooked turkey, shredded or cubed
1 cup frozen peas, thawed

For the topping

1 cup parmesan cheese, finely grated, divided
Chef's tip
Choose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
½ cup panko breadcrumbs
1 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish and set aside.
2
Bring a large pot of salted water to a boil. Add the spaghetti and cook until just shy of al dente — tender but with a firm, chalky center — about 2 minutes less than the package directions. Drain in a colander and set aside.

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