Dairy-Free Turkey Tetrazzini
A delicious and dairy-free version of the classic Italian turkey tetrazzini is prepared with pasta, turkey, mushrooms, and a savory plant-based sauce.
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Instructions
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Preheat the oven to 3750F and lightly oil a medium casserole dish; simultaneously, start boiling a large pot of salted water for pasta.
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In a skillet, heat olive oil, then cook onions until translucent, about 6 minutes, followed by mushrooms until soft, about 3 minutes.
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Stir in wine and fresh thyme, cooking until absorbed, then add turkey, remove from heat, and cover.
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Cook pasta in the boiling water until al dente, then drain and toss with a small amount of oil.
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For the sauce, heat olive oil in a separate skillet, whisk in flour until toasted for 1 to 2 minutes, then gradually add soymilk while stirring constantly; add salt and cook until slightly thickened.
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Combine the cooked pasta, onion-mushroom-turkey mixture, and half of the sauce in the prepared casserole dish.
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Pour the remaining sauce over the casserole, sprinkle with nutritional yeast if desired, and bake for approximately 35 minutes until browned and bubbly.
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Serve hot, garnishing with fresh thyme or parsley as desired.