Dairy-Free Turkey Tetrazzini
- 1/4 cup olive oil, plus more for greasing pan and coating pasta
- 1/2 cup finely chopped white onion
- 10 ounces cremini mushrooms, sliced
- 1/2 cup white wine
- 1/4 cup fresh thyme, plus more for garnishing
- 2 cups chopped, cooked turkey meat
- 10 ounces pasta, such as linguine, spaghetti, or egg noodles
- 3 tablespoons all-purpose flour
- 2 1/2 cups soy milk
- 1 teaspoon salt, plus more to taste
- Nutritional yeast, for sprinkling, garnish
Gather the ingredients and preheat the oven to 375 F.
Lightly oil a medium-sized casserole dish and set aside.
In a heavy-bottomed skillet over medium heat, heat the olive oil, adding the onion once hot. Stirring occasionally, cook the onions until they are translucent, about 6 minutes.
Add the mushrooms, cooking until just soft, about 3 minutes.
Stir in the wine and fresh thyme and cook until all of the wine has been absorbed.
Add the turkey, remove from heat, and cover until ready to assemble the tetrazzini.
Meanwhile, boil a large pot of salted water. Once the water is at a rolling boil, add the pasta and cook until just al dente.
Drain, toss with a small amount of oil, and set aside.
Make the sauce. In a heavy-bottomed skillet, heat the remaining olive oil over medium heat. Whisking constantly, add the flour and cook until the mixture gives off a slightly toasted aroma, about 1 to 2 minutes.
Gradually add the soymilk to the pan, stirring constantly. The mixture will bubble and fizzle, but this is normal. Add the salt and cook until the mixture is thickened slightly.
In the prepared dish, toss the pasta with the onion-mushroom mixture and half of the sauce.
Pour the remaining sauce over the casserole, sprinkle with nutritional yeast if desired and bake until browned and bubbly, about 35 minutes.
Serve hot, garnishing with fresh thyme or parsley if desired.
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