Leftover Turkey Tetrazzini (Dairy & Gluten-Free)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6
Calories: 504 kcal
Ingredients
- 8 oz. chickpea spaghetti
- 1/2 cup vegan butter
- 3/4 cup vegan cashew cream cheese
- 1/2 cup + 2 Tbsp. vegan parmesan cheese
- 3/4 cup plant-based milk
- 1 tsp. minced garlic
- 1 tsp. onion salt
- 2 tsp. Italian seasoning
- 1/2 tsp. pepper
- 2/3 cup vegetable broth or chicken broth
- 3 cups chopped cooked turkey
- 1 cup vegan shredded mozzarella cheese
- 1/4 cup gluten-free bread crumbs
- Fresh parsley diced
Instructions
-
Preheat oven to 375 degrees F.
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In large pot, boil chickpea noodles 6-7 minutes or until al dente. Rinse with cold water and set aside.
-
In medium bowl, combine butter, cream cheese, plant-based milk, garlic, Italian seasoning, onion salt, vegan mozzarella, vegan parmesan and broth.
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Mix in turkey chunks and noodles.
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Pour mixture into casserole dish and top with additional parmesan and bread crumbs.
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Bake 15 minutes. (Note: Pasta mixture should be golden and bubbling.)
-
Garnish with diced parsley.
Recipe Notes
- Add a serving of vegetables to the dish by mixing in peas, corn or broccoli.
- Grab these ingredients and more at Vitacost.com.
Nutrition Facts
Leftover Turkey Tetrazzini (Dairy & Gluten-Free)
Amount Per Serving (1 g)
Calories 504
Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 6g30%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 10g
Cholesterol 36mg12%
Sodium 850mg35%
Potassium 582mg17%
Carbohydrates 40g13%
Fiber 7g28%
Sugar 1g1%
Protein 24g48%
Vitamin A 833IU17%
Vitamin C 1mg1%
Calcium 122mg12%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.