Creamy Mushroom Tetrazzini


  • 1/2 c. water
  • 1 c. finely chopped onion
  • 1 c. finely chopped fresh mushrooms
  • 1 tsp. salt
  • 1/2 tsp. seasoned salt
  • 3 c. Silk original almond or soy milk
  • 1 c. fresh spinach, chopped
  • 1/2 c. Tofutti better than sour cream
  • 1 c. chopped fresh spinach
  • 1/4 tsp. garlic salt
  • 1/4 tsp. onion salt
  • 1/4 c. cornstarch
  • 1/4 c. water
  • 6 c. cooked angel hair pasta


  1. Mix cornstarch and 1/4 c. water. Set aside. Place 1/2 cup water in a medium skillet and add onions. Steam until onions are clear. Add mushrooms and cook a little longer.
  2. In a saucepan, heat almond or soy milk and seasonings until mixture begins to steam. Stir in cornstarch slurry and cook until thickened.
  3. Add spinach and cook until spinach is wilted. Stir in onions and mushrooms. Stir in Tofutti better than sour cream and serve hot over cooked pasta.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Italian Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.