Veggie Tetrazzini

Teresa Jacobson


Great vegetarian dish! So good your meat-eaters won't miss the meat! Filling, and only 165 calories per serving!


★★★★★ 1 vote

40 Min
25 Min


  • 2 Tbsp
  • 2 1/2 c
    skim milk
  • 1 1/2 c
    chicken or vegetable broth
  • 1 tsp
    garlic salt
  • 1/4 tsp
    black pepper
  • 1/2 c
    parmesan cheese, divided
  • 4 Tbsp
    white wine
  • 8 oz
    fresh mushrooms, sliced
  • 7 oz
    artichoke hearts, canned or frozen
  • 1/2 c
    tomato, diced
  • 1 c
    broccoli florets, chopped
  • 1 c
    vidalia onion, large dice
  • 1/2 c
    carrot, diced
  • 1 Tbsp
    olive oil
  • 4 oz
    pimento, diced
  • 8 oz
    spaghetti noodles

How to Make Veggie Tetrazzini


  1. Preheat oven to 375 degrees F. Lightly spray a 2-3 qt. baking dish with nonstick spray. Break pasta into thirds and prepare pasta al dente according to package directions.
  2. Whisk together cornstarch, milk, broth, garlic salt, and pepper over medium heat; bring to boil, stirring constantly until slightly thickened. Remove from heat. Stir in half of parmesan cheese.
  3. In a large skillet, heat olive oil, add veggies and saute until tender-crisp.
  4. Add wine to veggies, saute 2 minutes to cook off alcohol.
  5. Add cream sauce and cooked pasta to veggies; stir well.
  6. Pour mixture into prepared baking dish, sprinkle with remaining parmesan.Bake in preheated oven for 25 minutes.
  7. Nutrition info---
    165 calories per serving
    3.8g. fat (1.2g. saturated)
    22mg cholesterol
    251mg sodium
    23.3g. carbs (2.1g dietary fiber 5.3g sugars)
    9.3g protein

Printable Recipe Card

About Veggie Tetrazzini

Course/Dish: Pasta
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy

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