Then the other thing that makes it
jazzier is the breadcrumb topping which also has the flavors of
garlic, nutritional yeast, onion, and parsley. Be sure to give your sauce
a taste before you add it to the spaghetti, which by the way, can all be thrown
right back into the pan that you cook the spaghetti in after
you've whirred it in the blender. You will need to saute the mushrooms in
a separate pan because raw mushroom would cause too much moisture to be
released.
Serve this satisfying vegan version of traditional tetrazzini
with some crusty whole-grain bread and a large salad for a complete and
satisfying meal.
INGREDIENTS
- Topping
- 3 slices whole wheat bread torn into pieces
- 2 tsp dried parsley
- 1 tsp onion granules
- 1/2 tsp garlic powder
- 1 Tbl nutritional yeast
- 1/3 tsp salt
- 1/4 tsp ground black pepper
- FILLING
- 1 16 oz package spaghetti
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full recipe : www.plantbasedcooking.com