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Instant Pot Mushroom Tetrazzini Simple Creamy Comforting Spaghetti Pasta dinner with simple pantry ingredients. 1 Pot Tetrazzini. Vegan Soyfree Recipe. Can be nutfree, Glutenfree, Oilfree.  Jump to Recipe  

Instant Pot Mushroom Tetrazzini Simple Creamy Comforting Pasta dinner with simple pantry ingredients. 1 Pot Tetrazzini. #Vegan #Soyfree #Recipe.#VeganRicha Can be #nutfree #Glutenfree #oilfree

Simple Creamy Comforting Pasta dinner with simple pantry ingredients. Ready within minutes! The sauce is like bechamel sauce with a roux. I use cashew cream for a cheesy creamy thickness. Usually you would cook the noodles separately, cook the mushrooms, veggies or meat, then mix the lot, top with cheese and breadcrumbs and bake. That’s a lot of dishes and time! This tetrazzini gets made in the Instant pot Pressure Cooker.

Saute the mushrooms, then roast the flour for a roux, add broth and noodles and close the lid. Meanwhile, prep your garnishes and dinner is ready. I like to add toasted breadcrumb topping to the dish as the texture and flavor makes it feel like it is a baked dish that has hours put into it :). You can use any other toppings of choice,some vegan parm, vegan cheese (add when hot so it melts), fresh herbs, black pepper or pepper flakes. 

I have not tried gf pasta in Instant Pot. Use stove top method for gluten-free. Easily nutfree, oilfree

Check out my youtube channel for more videos. 

 

Instant Pot Mushroom Tetrazzini Simple Creamy Comforting Pasta dinner with simple pantry ingredients. 1 Pot Tetrazzini. #Vegan #Soyfree #Recipe.#VeganRicha Can be #nutfree #Glutenfree

Tips to Cook Pasta in Instant Pot

Pasta in the Instant pot/pressure cooker can be very iffy. It can get overcooked, undercooked, stick to each other, stick to the bottom and cause burn message and what not. 

  • Add a bit more liquid than you think is enough. This allows for pasta to breathe while cooking and reducing chances of sticking to each other and the bottom.
  • Pressure Cook the pasta to the lower amount of half the cooking time listed on the pasta package. (eg. 4 mins for 8 to 11 mins range)
  • Quick release or release within a few mins and give it the pasta a good mix immediately to separate the noodles. You also want to remove the pasta from the Instant Pot soon. The Pot remains hot for a while and will keep cooking the pasta. 
  • Pasta brands can differ in cooking times, so if your noodles are overcooking, reduce cook time by 1 min, and if not cooking evenly, increase time by a min.
  • When doubling, add about 1.75 times the water and add a minute to the pressure cooking time.

Instant Pot Mushroom Tetrazzini Simple Creamy Comforting Pasta dinner with simple pantry ingredients. 1 Pot Tetrazzini. #Vegan #Soyfree #Recipe.#VeganRicha Can be #nutfree #Glutenfree
Instant Pot Mushroom Tetrazzini Simplƒe Creamy Comforting Pasta dinner with simple pantry ingredients. 1 Pot Tetrazzini. #Vegan #Soyfree #Recipe.#VeganRicha Can be #nutfree #Glutenfree

More Instant Pot Recipes from the blog

Instant Pot Mushroom Tetrazzini Simple Creamy Comforting Pasta dinner with simple pantry ingredients. 1 Pot Tetrazzini. #Vegan #Soyfree #Recipe.#VeganRicha Can be #nutfree #Glutenfree

Instant Pot Mushroom Tetrazzini

4.97 from 26 votes
By: Vegan Richa
Prep: 10 minutes
Cook: 25 minutes
Total: 25 minutes
Servings: 3
Course: Main Course
Cuisine: fusion, Vegan
Instant Pot Mushroom Tetrazzini. Simple Creamy Comforting Pasta dinner with simple pantry ingredients. 1 Pot Tetrazzini. Vegan Soyfree Recipe. Can be nutfree Glutenfree.
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Ingredients 
 

  • 2 tsp oil
  • 8 oz mushroom
  • 1/2 onion
  • 2 tbsp vegan butter or olive oil
  • 1.5 tbsp flour
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tsp dried parsley, or use italian blend
  • 1/4  to 1/2 tsp black pepper
  • 1/2 to 3/4 tsp salt, (depends on the veggie broth, use 3/4 tsp if using water)
  • 2 1/4 cup veggie broth or water
  • 8 oz spaghetti noodles, broken into half
  • 1/3 cup water
  • 1/4 cup thick cashew cream, (blend a 1/4 cup cashews with 1/4 cup water until smooth)
  • 1/4 cup toasted breadcrumbs, (toast in 1 tsp olive oil until golden) for garnish
  • vegan parmesan , as needed or use nutritional yeast
  • 1/4 cup chopped fresh parsley or basil

Instructions 

  • Press Saute on the Instant Pot. Add oil when hot. Add mushrooms, onion, a good pinch of salt and cook for 3 mins, stirring occasionally.
  • Deglaze with 2 tbsp water or white wine and continue to cook for another min. Remove the mushrooms from pot.
  • Add vegan butter and flour and cook for a min, stir frequently. (Alternately, Skip this step and use more non dairy cream in the end for creamier pasta. flour can tend to burn easily in IP).
  • Add broth, herbs, salt and mix in and bring to a boil. Mix well so that the roasted flour mixes gets picked up from the pan and mixes in. The stuck flour can cause burn error if not mixed in. (You can also add 1/2 cup soycurls/ vegan chicken here. Add a 1/2 cup more liquid for soycurls).
  • Cancel saute. Add broken noodles and submerge in the mix. Add 1/3 cup water on top on the noodles to ensure enough covering liquid.
  • Close the lid and pressure cook for 4 mins (manual hi pressure). Quick Release carefully after 3-4  mins.
  • Add cashew cream to the noodles and mix well. Bring to just about a simmer on saute if needed. You can also add some green peas into the hot pasta at this point. Mix in half of the mushrooms.
  • Taste and adjust salt and flavor. Remove noodles from the pot as the pot is still hot and will continue to cook the noodles. Mix in the mushrooms, Garnish with toasted breadcrumbs, vegan parm and parsley or basil and pepper flakes.

Video

Notes

Alternate method: Skip the roux, use 2 1/4 cup of broth or water total. Add a few tbsp more thick non dairy cream in the end and simmer to thicken.
Oil-free: Omit the oil/butter. Saute in broth, skip the flour step, and add more non dairy cream in the end for creamier. 
Cashew Cream: You can make a large batch cashew cream and use a 1/4 cup of that. Refrigerate the remaining cashew cream for upto 4 days to use in other recipes or make cashew alfredo.
 
Stove top: Cook the Spaghetti according to instructions on the package. Roast the flour in vegan butter or oil,  then add 1/2 cup non dairy milk. Fold in the spices, and bring to a boil. Add mushroom and cooked spaghetti and mix in. Add some non dairy cream if needed. Take off heat. Taste and adjust flavor, salt. Garnish and serve
 
Nut-free: Use other non dairy cream. 
Gluten-free: Use stove top method for gluten-free, use rice flour for the roux, omit the breadcrumbs.
 
Nutrition is for 1 serve

Nutrition

Calories: 533kcal, Carbohydrates: 71g, Protein: 15g, Fat: 21g, Saturated Fat: 7g, Sodium: 490mg, Potassium: 546mg, Fiber: 4g, Sugar: 4g, Vitamin A: 420IU, Vitamin C: 10.1mg, Calcium: 49mg, Iron: 2.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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4.97 from 26 votes

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67 Comments

  1. Pamela says:

    5 stars
    This is just amazingly delicious! Perfect comfort food. I wanted to eat the whole thing by myself, and I will have to double the recipe next time. I made it with peas (great suggestion), and I will add soy curls next time.

    1. Vegan Richa Support says:

      Yay!

  2. Megan says:

    5 stars
    This is so delicious!! I just made it for the second time and I’m sure I will be making it many more times.

    1. Vegan Richa Support says:

      wow!

  3. Rebecca says:

    5 stars
    Delicious! Thank you.

    1. Vegan Richa Support says:

      thanks for popping in

  4. Janet says:

    5 stars
    Delicious. I made it with soy curls and peas. Definitely a do over.