Instant Pot Mushroom Tetrazzini
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Instant pot mushroom tetrazzini is a creamy, comforting pasta dish made in a pressure cooker with simple ingredients and a cashew-based sauce. It's vegan, soy-free, and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 tsp oil
- 8 oz mushroom
- 1/2 onion
- 2 tbsp vegan butter or olive oil
- 1.5 tbsp flour
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1 tsp dried parsley ( or use italian blend)
- 1/4 to 1/2 tsp black pepper
- 1/2 to 3/4 tsp salt ((depends on the veggie broth, use 3/4 tsp if using water))
- 2 1/4 cup veggie broth or water
- 8 oz spaghetti noodles (broken into half)
- 1/3 cup water
- 1/4 cup thick cashew cream ((blend a 1/4 cup cashews with 1/4 cup water until smooth))
- 1/4 cup toasted breadcrumbs ((toast in 1 tsp olive oil until golden) for garnish)
- vegan parmesan (as needed or use nutritional yeast)
- 1/4 cup chopped fresh parsley or basil
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1159mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 526mg
- Calcium
- 49mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1159MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.