Vegetable Tetrazzini

READY IN: 1hr 30mins
Recipe by Angela0322

A variation on a recipe I found in "1001 Lowfat Vegetarian Recipes" This recipe can be made with as much or as little garlic as you want. The amount listed is the amount I usually use. The original had no garlic, and it didn't taste right to me.

Top Review by Rhiannon and Matt

Yum. Last time i made this i didn't put much milk in, coz it looked to me like it might have been too liquidy. I was wrong! This time i followed the recipe as posted except i used olive oil instead of the butter & used pasta spirals to hold the sauce better. Tasty, filling & low in fat - I like it!

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Saute mushrooms, zucchini, bell peppers, garlic, and onion in a large saucepan for about 5 min; stir in broccoli.
  3. Mix flour and stock. Stir into saucepan with milk and wine. Heat to boiling, and stir consantly until thickened, about 1-2 minutes.
  4. Add pasta, parmasan, nutmeg, salt and pepper.
  5. Pour pasta mixture into 2 quart casserole and bake, uncovered, until browned and bubbling, about 45 minute.

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