Mushroom and Leek Tetrazzini

Mushroom and leek tetrazzini is the ultimate creamy, cheesy comfort that is sure to become a family favorite. Make-ahead friendly and adaptable, this pasta bake is worth adding to your weeknight repertoire.

Ingredients

• 8 oz. dry spaghetti
• 1 Tbsp. olive oil
• 1 lb. cremini (baby bella mushrooms, quartered)
• 1 large leek (sliced thin (white and pale-green parts only))
• 3 garlic cloves (minced)
• 1 tsp. lemon zest (plus 1 Tbsp. fresh lemon juice)
• 1 Tbsp. unsalted butter
• 1 1/2 Tbsp. all-purpose flour
• 3/4 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup crème fraîche or cream cheese
• 1/2 cup grated Parmesan cheese (divided)
• 1/2 cup panko breadcrumbs
• 2 Tbsp. fresh chopped parsley
• 1 1/4 cup lower-sodium vegetable broth

Instructions

1. 1

   Bring a large pot of salted water to boil. Add pasta; reduce heat to medium, and cook until noodles are al dente, about 8 minutes. Drain; place back in pot.

2. 2

   While pasta cooks, heat oil in a large, high-sided skillet over medium heat. Add mushrooms and leeks; cook 6 to 7 minutes, stirring occasionally, until softened. Add garlic; cook 1 minute, until aromatic.

3. 3

   Stir lemon zest and juice into mushroom mixture. Add butter; stir until melted. Add flour; cook 1 minute, stirring constantly, until smooth. Add broth, salt, and pepper; cook 3 minutes, stirring, until liquid begins to thicken. Stir in crème fraîche or cream cheese and 1/4 cup Parmesan; stir until smooth, about 2 minutes.

4. 4

   Pour mushroom and leek mixture into pot with pasta; stir to coat.

5. 5

   Preheat broiler to HIGH. Transfer pasta mixture to a deep 3-quart baking dish coated with cooking spray. Top with panko and remaining 1/4 cup Parmesan. Broil until top is golden, 2 to 3 minutes. Garnish with parsley.