Mushroom and Leek Tetrazzini
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Mushroom and leek tetrazzini is the ultimate creamy, cheesy comfort that is sure to become a family favorite. Make-ahead friendly and adaptable, this pasta bake is worth adding to your weeknight repertoire.
  • 8 oz. dry spaghetti
  • 1 Tbsp. olive oil
  • 1 lb. cremini (baby bella) mushrooms, quartered
  • 1 large leek, sliced thin (white and pale-green parts only)
  • 3 garlic cloves, minced
  • 1 tsp. lemon zest, plus 1 Tbsp. fresh lemon juice
  • 1 Tbsp. unsalted butter
  • 1½ Tbsp. all-purpose flour
  • 1¼ cup lower-sodium vegetable broth
  • ¾ tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • ¼ cup crème fraîche or cream cheese
  • ½ cup grated Parmesan cheese, divided
  • ½ cup panko breadcrumbs
  • 2 Tbsp. fresh chopped parsley
  1. Bring a large pot of salted water to boil. Add pasta; reduce heat to medium, and cook until noodles are al dente, about 8 minutes. Drain; place back in pot.
  2. While pasta cooks, heat oil in a large, high-sided skillet over medium heat. Add mushrooms and leeks; cook 6 to 7 minutes, stirring occasionally, until softened. Add garlic; cook 1 minute, until aromatic.
  3. Stir lemon zest and juice into mushroom mixture. Add butter; stir until melted. Add flour; cook 1 minute, stirring constantly, until smooth. Add broth, salt, and pepper; cook 3 minutes, stirring, until liquid begins to thicken. Stir in crème fraîche or cream cheese and ¼ cup Parmesan; stir until smooth, about 2 minutes.
  4. Pour mushroom and leek mixture into pot with pasta; stir to coat.
  5. Preheat broiler to HIGH. Transfer pasta mixture to a deep 3-quart baking dish coated with cooking spray. Top with panko and remaining ¼ cup Parmesan. Broil until top is golden, 2 to 3 minutes. Garnish with parsley.
Recipe by Dishing Out Health at