Russ has made Tetrazzini for many years. Depending on his mood, he changes the recipe around to suit his fancy and the ingredients at hand. Feel free to be like Russ, flexible and fancy free.
Serves 6 hungry people
1/2 pound of pasta(small shells)
1-2 Tbsp olive oil
1/2 pound mushrooms
1 medium onion
1 clove garlic
1 cup fresh or frozen peas
10 vegetarian links (Frozen Morningstar Farms links)
Grated Parmesan Cheese to top
3 Tablespoons butter or margarine
2 Tablespoons flour
2 cups vegetable broth
1 vegetarian bouillon cube
Salt and Pepper
vegetarian Worcestershire sauce
1 cup cream (we use half and half)
Set oven to 350 degrees F (or 180 C)
Boil water and cook the pasta (VERY al dente)
Chop the onion. Saute in olive oil. 2 minutes
Finely chop garlic. Add to the saute pan.
Dice the carrots (to the size of peas) Add to saute pan
Slice and halve mushrooms and saute with everything else. 1 minute
Dump (Russ's word) the veggies into the pasta.
Microwave links until soft enough to cut into 1 cm pieces
Add links and peas to the pasta mixture.
Melt butter in a pan and add flour
Stir until it forms a roux
Slowly add broth while stirring constantly
Add soup cube or dissolve it in the broth
Add Worcestershire sauce.
Remove from heat and add cream while stirring.
Pour sauce over the pasta mixture and stir.
Put mixture into ovenproof casserole dish.
Sprinkle with Parmesan Cheese.
Cover with aluminum foil.
Cook for 30 min.
Remove foil and cook for 15 min.
Serve with French Bread. MMMMMMMMmmmmmmmmmmmmmm!