Broccoli Cauliflower Tetrazzini
Broccoli Cauliflower Tetrazzini is a creamy, vegetarian pasta casserole with lots of Parmesan cheese flavor and a buttery Panko crumb topping.
Servings: 4
Ingredients
- 10-12 ounces fettuccine cooked according to package directions
- 2 1/2 cups chopped broccoli florets
- 2 1/2 cups chopped cauliflower florets
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 1/4 cups milk
- 2/3 cup grated Parmesan cheese
- 1 (4.5-oz) can sliced mushrooms drained
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup Panko crumbs
- 2 tablespoons grated Parmesan cheese
Instructions
- Steam broccoli and cauliflower until just tender. Sprinkle with a little salt.
- Heat oven to 375 degrees a grease a casserole dish.
- In a large pan, melt butter over medium heat. Add flour and cook and stir for 1 minute. Gradually whisk in milk. Simmer for 2-3 minutes to thicken.
- Remove pan from heat and stir in 2/3 cup Parmesan cheese, mushrooms, salt and pepper.
- Add cooked fettuccine and broccoli and cauliflower to pan and stir to mix in. Transfer to prepared casserole dish and top with Panko crumbs and 2 tablespoons grated Parmesan cheese.
- Place in oven for 25 to 30 minutes, until hot and bubbly.
Nutrition
Calories: 588kcal | Carbohydrates: 74g | Protein: 25g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 115mg | Sodium: 972mg | Potassium: 895mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1038IU | Vitamin C: 80mg | Calcium: 415mg | Iron: 3mg