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Broccoli Cauliflower Tetrazzini

Broccoli Cauliflower Tetrazzini is a creamy, vegetarian pasta casserole with lots of Parmesan cheese flavor and a buttery Panko crumb topping.

  • Prep20 min
  • Cook30 min
  • Total50 min
  • Serves4
Broccoli Cauliflower Tetrazzini

Broccoli Cauliflower Tetrazzini is a creamy, vegetarian pasta casserole with lots of Parmesan cheese flavor and a buttery Panko crumb topping.

Broccoli and Cauliflower Tetrazzini (vegetarian)
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Please enable JavaScript in your browser to complete this form.Name *Email * but can be enjoyed by vegetarians too.
Broccoli and Cauliflower Tetrazzini (vegetarian)

There aren’t many people who can resist a creamy pasta dish with Parmesan cheese and a crunchy bread crumb topping. Even the meat lover in your family will be a fan of this meal.

Broccoli and cauliflower are two of my favorite vegetables.

Broccoli and Cauliflower Tetrazzini (vegetarian)

Recipe Tips

I know there are many people who don’t like cauliflower and if that is the case, just use all broccoli. Or all cauliflower if you’re not a fan of broccoli. Carrots would also be really good in this dish.

Want to make it spicy? Add half a teaspoon of crushed red pepper flakes.

Broccoli and Cauliflower Tetrazzini (vegetarian)

Type of Pasta To Use

I use fettuccine, but linguine or spaghetti work well too. You could even use farfalle, shells, or penne.

Storage

Leftovers will keep in an airtight container in the refrigerator for 4 days. Reheat in microwave.

Broccoli and Cauliflower Tetrazzini (vegetarian)

More Broccoli and Cauliflower Recipes

Ingredients

Steps

  1. 1

    Steam broccoli and cauliflower until just tender. Sprinkle with a little salt.

  2. 2

    Heat oven to 375 degrees a grease a casserole dish.

  3. 3

    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.

  4. 4

    Remove pan from heat and stir in 2/3 cup Parmesan cheese, mushrooms, salt and pepper.

  5. 5

    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.

  6. 6

    Place in oven for 25 to 30 minutes, until hot and bubbly.

Nutrition

  • Calories588
  • Carbs74
  • Protein25
  • Fat22
  • Sodium972
  • Fiber6
  • Sugar11

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