This comforting Mushroom-Noodle Casserole is a hearty, plant-based meal that delivers rich, savory flavors without the dairy. The star of the dish is a silky, homemade “cheese” sauce made from blended soft tofu, shoyu, and egg replacer, which coats the al dente whole wheat fettuccini perfectly. Earthy sliced mushrooms and sweet peas are sautéed with fresh thyme and onion, adding texture and depth to every bite. Topped with a light, golden crust of whole wheat breadcrumbs, this casserole is both satisfying and wholesome. ItâÂÂs an ideal choice for a cozy weeknight dinner, a potluck main, or when you need a nutritious yet indulgent vegetarian dish that the whole family will love.
Mushroom-Noodle Casserole
Description
This comforting Mushroom-Noodle Casserole is a hearty, plant-based meal that delivers rich, savory flavors without the dairy. The star of the dish is a silky, homemade "cheese" sauce made from blended soft tofu, shoyu, and egg replacer, which coats the al dente whole wheat fettuccini perfectly. Earthy sliced mushrooms and sweet peas are saut&# 195;©ed with fresh thyme and onion, adding texture and depth to every bite. Topped with a light, golden crust of whole wheat breadcrumbs, this casserole is both satisfying and wholesome. ItâÂÂs an ideal choice for a cozy weeknight dinner, a potluck main, or when you need a nutritious yet indulgent vegetarian dish that the whole family will love.Ingredients
Directions
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Bring a large pot of salted water to a boil. Cook the whole wheat fettuccine according to package directions until al dente. Drain well and set aside.
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While the pasta cooks, heat 1 tablespoon of oil in a large skillet over medium heat.
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Add the chopped onion to the skillet and sauté for 2-3 minutes until softened. Add the sliced mushrooms and thyme, continuing to cook for another 5-7 minutes until the mushrooms are tender and any released liquid has evaporated. Remove from heat.
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In a blender or food processor, combine the mashed tofu, egg replacer, and shoyu (or tamari). If using firm tofu, add 2-4 tablespoons of water to help blend. Process until the mixture is completely smooth, creamy, and resembles a cheese sauce.
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In a large mixing bowl, combine the drained pasta, sautéed mushroom and onion mixture, the blended tofu sauce, and the peas. Toss gently until everything is evenly coated.
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Preheat the oven to 350ðF (175ðC). Lightly oil a baking dish.
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Transfer the pasta mixture to the prepared baking dish, spreading it out evenly.
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Sprinkle the whole wheat breadcrumbs evenly over the top of the casserole. Drizzle the remaining 2 teaspoons of oil over the breadcrumbs.
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Bake for 20 minutes, or until the topping is golden brown and the casserole is heated through.
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Allow to cool for 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 510.0kcal
- % Daily Value *
- Total Fat 3.8g6%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 9.0mg1%
- Total Carbohydrate 108.0g36%
- Dietary Fiber 15.0g60%
- Sugars 0.8g
- Protein 19.5g39%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through.
Soft or silken tofu works best for the creamiest sauce texture. If you only have firm or extra-firm tofu, ensure you add the extra water (2-4 tbsp) mentioned in the directions to achieve a smooth consistency.
For a gluten-free version, substitute the whole wheat fettuccine with a gluten-free pasta and use tamari instead of regular shoyu. You can also swap the peas for other vegetables like spinach or diced zucchini.
This casserole pairs well with a simple steamed green vegetable (like broccoli or green beans) and a fresh raw salad with a vinaigrette dressing.
