Plated meal

Creamy Vegetable Tetrazzini with Mushrooms & Asparagus

  • Vegetarian
  • Pasta
  • Italian
  • Contains Dairy

Tetrazzini is a hearty dish of garden vegetables, mushrooms and pasta, traditionally combined in a rich cream sauce. A classic recipe you can easily re-create for a speedy weeknight meal.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Bring a saucepan of salted water to the boil. Boil the kettle or boil water for the stock.

  • 0.5 min

    Thickly slice the mushrooms.

  • 1.5 min

    Finely chop the onion and garlic.

  • 2.5 min

    Halve the asparagus spears.

  • 3.5 min

    Grate the parmesan.

  • 4.0 min

    In a frying pan heat the olive oil over medium-high heat.

  • 5.0 min

    Add the asparagus, and cook until they begin to blister on the outside.

  • 8.0 min

    Remove the asparagus from the pan and set aside. Wipe down the pan.

  • 8.5 min

    Melt 1/4 of the butter in the frying pan over medium heat.

  • 9.0 min

    Add the mushrooms, onion, fresh thyme and garlic. Cook until softened.

  • 11.0 min

    Add the pasta to the boiling water and cook until al dente (8-10mins).

  • 11.5 min

    Remove the mushrooms from the heat and set aside with the asparagus.

  • 12.0 min

    In the saucepan, melt the remaining butter and whisk in the plain flour.

  • 13.0 min

    Whisk in the cream and stock.

  • 14.0 min

    Season with salt and pepper.

  • 14.5 min

    Add the peas and bring to the boil.

  • 15.0 min

    Reduce heat and simmer for 5 minutes.

  • 18.0 min

    Stir in half of the parmesan and the parsley.

  • 19.0 min

    Add the asparagus and mushrooms back to the sauce and heat through.

  • 20.0 min

    Drain the pasta.

  • 21.0 min

    Add the pasta to the sauce and stir to combine.

  • 22.0 min

    Distribute among serving plates and sprinkle with remaining parmesan.

  • Ingredients

    Olive Oil

    1 tablespoon per person

    Fresh Thyme

    Parmesan Cheese

    finely grated

    Fresh Parsley



    Plain Flour

    Vegetable Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 60ml per person


    finely chopped

    Brown Onion

    finely chopped

    Button Mushrooms



    Baby Asparagus




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