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Mushroom-Noodle Casserole

Mushroom-Noodle Casserole recipe image
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.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 510.0
Dietary: Vegetarian
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
  • 6 ounce Whole wheat fettucini
Directions
  1. 1
    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.
  2. 2
    While the pasta cooks, heat 1 tablespoon of oil in a large skillet over medium heat.
  3. 3
    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.
  4. 4
    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.
  5. 5
    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.
  6. 6
    Preheat the oven to 350ðF (175ðC). Lightly oil a baking dish.
  7. 7
    Transfer the pasta mixture to the prepared baking dish, spreading it out evenly.
  8. 8
    Sprinkle the whole wheat breadcrumbs evenly over the top of the casserole. Drizzle the remaining 2 teaspoons of oil over the breadcrumbs.
  9. 9
    Bake for 20 minutes, or until the topping is golden brown and the casserole is heated through.
  10. 10
    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.

Keywords: vegan, vegetarian, mushroom, noodle, casserole, tofu, whole wheat, fettuccine, dairy free, comfort food, weeknight dinner, healthy baking, plant based, easy main, family meal, thyme, peas, breadcrumb topping
Read it online: https://www.chefs-mate.com/recipe/mushroom-noodle-casserole/