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 Vegetarian Tetrazzini

Things have been getting crazy around here. Between trying to get things packed up for our move and the bustle of work, I have not had much desire to get in the kitchen and get some dinner on the table. Making cookies is one thing. Making dinner is another. Lately I’ve been getting home and changing straight into PJ’s. Convincing myself to get up from the couch is so difficult. It feels so good to lay down for just a bit.

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That’s why I like this tetrazzini recipe that my mom gave me. I tweaked it a bit from her version, but this is a simple, quick, and tasty dinner that’s on the table in less than 30 minutes. Even I can convince myself to get in the kitchen for 30 minutes. Plus, that’s less time for the stove to heat up this apartment (it was in the 90’s today and will be tomorrow…stoves/ovens and high temperatures do not mix well with me).

Vegetarian Tetrazzini

I added some jalapenos to the mix to spice it up just a bit. They made all the other flavors come to life just that tiny bit more to push this dish from the “it’s fine” category to “we’re making this again”. If you really want to avoid the jalapenos, I’d recommend adding just a hint of cayenne (maybe 1/8 teaspoon) to help bolster the other flavors. And, if you’re really dead set against any spice, it’s perfectly fine to leave it out all together.

Vegetarian Tetrazzini

Vegetarian Tetrazzini

Vegetarian Tetrazzini

  Vegetarian Tetrazzini
 
Prep Time: 5 mins Cook Time: 25 mins Total Time: 30 mins
Makes: 4 servings
 
Ingredients:
2 small zucchinis
1/2 a large onion
5 cloves of garlic
1 small package of mushrooms
2 jalapenos
1/2 package of whole wheat penne
2 tablespoons of olive oil
1 can of cream of mushroom soup
1 cup of milk
1/4 teaspoon of oregano
1/4 teaspoon of basil
1/4 teaspoon of black pepper
 
Directions:
1) Slice the zucchini, onion, garlic, mushrooms, and jalapenos.
2) Bring a pot of water to boil for the noodles and cook as directed. In a large saucepan, heat the oil over medium high heat and then add all the sliced vegetable. Cook until the vegetable are soft.
3) Add in the cream of mushroom soup, milk, and spices. Simmer until it thickens, maybe about 10 minutes. Serve over the finished noodles.

 

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