Mushroom and Leek Tetrazzini
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.
Servings: 6 servings
Ingredients
- 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
- 1 1/2 Tbsp. all-purpose flour
- 1 1/4 cup lower-sodium vegetable broth
- 3/4 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/4 cup crème fraîche or cream cheese
- 1/2 cup grated Parmesan cheese divided
- 1/2 cup panko breadcrumbs
- 2 Tbsp. fresh chopped parsley
Instructions
- 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.
- 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.
- 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 1/4 cup Parmesan; stir until smooth, about 2 minutes.
- Pour mushroom and leek mixture into pot with pasta; stir to coat.
- Preheat broiler to HIGH. Transfer pasta mixture to a deep 3-quart baking dish coated with cooking spray. Top with panko and remaining 1/4 cup Parmesan. Broil until top is golden, 2 to 3 minutes. Garnish with parsley.