Vegan Chickpea Tetrazzini Casserole
Vegan Chickpea Tetrazzini Casserole is a cozy comfort food dish that perfect for dinner in the cooler fall and winter months. It’s made with pasta, mushrooms, and a sneakily healthy cauliflower cream.
Ingredients
- 1 medium-sized head of cauliflower chopped into florets about 5 or 6 cups
- ¼ cup nutritional yeast
- 3 garlic cloves minced
- 1 pound of crimini or white button mushrooms sliced
- 1 teaspoon neutral-flavored oil
- 2 15- ounce cans chickpeas drained and rinsed
- 1 cup peas fresh or frozen
- 12- ounce package of whole grain or gluten-free spaghetti or linguine cooked al denté
- Sea salt and black pepper
Instructions
- Preheat your oven to 350° and lightly oil a 9x13-inch casserole dish.
- Place the cauliflower in a large pot and fill it with enough water to cover it plus two inches. Bring the water to a boil over medium-high heat. Reduce the heat to low and allow it to simmer for about 10 minutes, or until the cauliflower is fork-tender
- Drain the cauliflower, saving the cooking the water. Allow the cauliflower to cool slightly, and then place the it in a blender with 2 cups of the cooking water and the nutritional yeast. Blend it until it’s smooth and creamy.
- While the cauliflower is cooking, place the garlic, sliced mushrooms, and oil in a large pan and cook over medium-high heat for about 10 minutes, or until the mushrooms are soft and the garlic is fragrant.
- In a large bowl, mix together the cooked spaghetti, mushrooms and garlic, cauliflower cream, chickpeas, and peas, and season with salt and pepper to taste.
- Place the mixture into the prepared casserole dish for 35-40 minutes, or until the mixture is bubbly and heated throughout.