Vegetarian Onion And Parmesan Tetrazzini Recipe

About this recipe

A creamy and satisfying vegetarian pasta bake featuring mushrooms, green peppers, and a rich Parmesan sauce. Perfect for a hearty dinner solution.

Ingredients

• 1 Bunch Fresh Dill (Bunch)
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 50G Pepper Black Ground BWFO
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 1 stick Organic Celery Stick
• 1kg 1kg Green Pepper
• - Cooks & Co Sliced Mushrooms
• - Parmesan Shavings
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• - Knorr Stock Cubes Vegetable
• 1 L Ktc Sunflower Oil

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Heat 2 tsp of sunflower oil in a 3-quart nonstick saucepan over medium heat. Add 1 finely chopped onion, 1 minced clove of garlic, and 1/4 tsp of black pepper. Sauté for 3 minutes until fragrant and softened.
3. 3. Stir in 1 crumbled vegetable stock cube, mixing well to combine.
4. 4. Gradually add 4 cups of milk, stirring constantly. Add 1 diced celery stick, 1 diced green pepper, and 1 1/2 cups of sliced mushrooms. Cook over medium heat, stirring, until the sauce thickens and coats the back of a spoon.
5. 5. Stir in 2 tbsp of grated Parmesan cheese.
6. 6. Transfer half of the sauce to the bottom of a 3-quart shallow casserole dish.
7. 7. Pour the remaining sauce over the first layer, spreading it evenly.
8. 8. Sprinkle the top with an additional 2 tbsp of grated Parmesan cheese and 3 tbsp of chopped fresh dill.
9. 9. Bake in the preheated oven for 25 to 30 minutes, or until the top is golden and bubbling.
10. 10. Remove from the oven and let rest for 5 minutes before serving. Enjoy your hearty vegetarian dinner!