Tomorrow is Easter Sunday and, while we don’t personally celebrate the holiday, our best friends always invite us to their house to join in their festivities. I always like to bring a dish to share during the celebratory meal. Since there’s always plenty of meat dishes, I prefer to provide a hearty vegetarian entree and this Vegetable Tetrazzini is what I am bringing this year. I know that everyone–vegetarians and omnivores alike–is going to love this!
(image and recipe from Oh My Veggies)
4 tablespoons unsalted butter
1 pound sliced white or cremini mushrooms
1 large leek, rinsed well and thinly sliced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups vegetable broth
1 1/2 cup milk
1/4 cup dry white wine
1/4 cup heavy cream
1/3 cup shredded Fontina cheese
1/3 cup grated Parmesan cheese, divided
1/2 teaspoon smoked paprika
10 ounces whole wheat farfalle pasta, cooked al dente according to package instructions
1 bunch asparagus, cut into 1-inch pieces (discard tough ends)
Salt and pepper to taste
1/3 cup panko breadcrumbs
2-3 tablespoons chopped fresh parsley
Preheat oven to 375ºF.
Melt the butter in a Dutch oven over medium heat. Once it’s melted, add the mushrooms, leek, and garlic. Cook until the mushrooms have released their juices and the liquid has almost evaporated, 10-12 minutes. Sprinkle the flour over the vegetables and cook for 3 minutes more, stirring constantly.
Pour the broth, milk, wine, and cream into the Dutch oven. Increase the heat to medium-high and bring to a boil, then reduce heat to low and simmer for 5 minutes. Remove from heat.
Stir in the Fontina, half of the Parmesan, and the smoked paprika. Add the cooked farfalle and asparagus to the Dutch oven; season to taste with salt and pepper.
Spray a large casserole dish with an oil mister. Pour the tetrazzini mixture into the dish and top with the panko and remaining parmesan cheese. Spray the top with additional oil and place the casserole in the oven uncovered. Bake for about 40 minutes, until the sauce is bubbling and the top is golden brown.
Let the casserole cool for 5 minutes, then sprinkle with parsley before serving.