Gluten-free Tetrazzini Casserole
November Cooking Tool of the Month – Casserole Dish
One of my favorite dishes growing up was Tetrazzini. I asked my Italian friend if this was an Italian dish because it sure sounds like it. She said maybe it’s more of an Italian American type dish. She couldn’t recall ever having a casserole like that but Giada de Laurentiis made one on her Everyday Italian show so there you have it. The traditional one is laden with butter and heavy whipping cream coupled with chicken, pasta and parmesan with a sprinkle of green peas and parsley.
Needless to say mine is not so traditional. I would even say that my version is healthy, which Giada’s is a far cry from. I used ingredients that are always on hand making it easy to whip up whenever I get the craving for a creamy casserole. This recipe is gluten-free but you are more than welcome to use regular wheat pasta and flour. Make sure you cook the pasta al dente. Do not overcook!
For the sauce I did something similar to my mac n’ cheese recipe creating a rich umami-filled combination of miso, tamari, mustard, nooch, and spices. Toss in lemon, wine, flax and non-dairy milk and you’ve created something kin to a cream sauce typically inside Tetrazzini without all the fat and calories. We skip chicken or turkey and use chopped artichoke hearts. There’s something about the layers of the artichoke that is reminiscent of chicken breast.
I’m digging this Anolon casserole pan because this Tetrazzini went straight from the stove to oven to the table. If you don’t have that type of pan you can use whatever pan you have to make the sauce and mix everything together in a large bowl. Then pour into a casserole dish, smooth over the top and sprinkle with paprika or breadcrumbs.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients (8 servings)
- 1 (16 ounce) package brown rice spaghetti
- 2 tablespoons flax meal
- 2 tablespoon tamari
- 1 tablespoon white miso
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons mirin or dry white wine
- 1 teaspoon dried thyme
- Dash garlic powder
- 1 cup pasta cooking water
- 1 cup unsweetened almond milk
- 1/2 cup nutritional yeast
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1/2 cup frozen peas, defrosted (optional)
- 1/2 cup chopped parsley
- 3 tablespoons high heat oil
- 1/4 cup brown rice flour
- Paprika or breadcrumbs
Cook pasta according to package (when done drain and splash with cold water, but save 1 cup of the cooking water for the sauce). Meanwhile, whisk together the flax, tamari, miso, mustard, lemon juice, mirin, and spices until well combined. Whisk in almond milk, pasta water, and nutritional yeast and set aside. Preheat oven to 350 degrees F. Heat a skillet or casserole pan (like the one in photo) up over medium high flame. When hot reduce heat to medium and add oil. Add flour to the oil and whisk it in until well coated, about 20 seconds. It may be clumpy, which is fine. While whisking continuously, pour in the sauce you set aside earlier. Continue to whisk until the flour is well dissolved and you have a creamy cheese sauce (about 45 seconds). Fold in artichokes, peas (if using), parsley and cooked pasta, smooth over the top, sprinkle paprika or breadcrumbs on top and bake covered for 20 minutes. Remove and serve immediately.
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