- 8 ounces dried porcini mushrooms
- 1/2 cup boiling water
- 8 ounces whole-wheat linguine, or fettuccine
- 1 tablespoon oil
- 1 medium white onion, coarsely chopped
- 2 stalks celery, coarsely chopped
- 1/4 cup all-purpose flour
- 2 1/2 cups soymilk
- 1/2 cup non-dairy light mayonnaise, or soy mayonnaise
- 1/2 cup vegetable broth
- 1 teaspoon salt, more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 (10-ounce) bag frozen peas, thawed
- 1 (10-ounce) bag frozen broccoli floret, thawed
- 24 ounces canned tuna
Gather the ingredients.
Preheat the oven to 400 F. Lightly oil a 9 x 13-inch casserole and set aside.
Place the dried mushrooms in a small bowl and pour the boiling water over top. Let the mushrooms soak for 30 minutes, and then strain the liquid into another bowl and discard the mushrooms. Set aside.
Meanwhile, bring several cups of salted water to a boil and cook the pasta until al dente. Drain pasta in a colander and set aside.
In a large, heavy-bottomed skillet over medium heat, heat the oil, adding the onions and celery once hot. Cook, stirring occasionally, until the onions are fragrant and translucent, about 6 minutes. Stir in the flour, whisking constantly until there are no lumps and the flour just begins to smell toasty about 1 to 2 minutes. Whisk in the reserved mushroom liquid, whisking until well combined. Add the soymilk, 1/2 cup at a time, followed by the soy mayonnaise and vegetable broth. Cook, stirring constantly until mixture is smooth and slightly thickened.
Add the peas, broccoli, tuna and cooked pasta to the sauce, tossing well to combine. Transfer the mixture to the prepared casserole dish and bake until bubbly and golden brown, about 30 minutes. Serve hot.
- Dried porcini mushrooms lend deep, earthy tones to this sauce, but feel free to use whatever dried mushrooms you prefer.
- Other frozen vegetables can be used in this recipe, including corn, green beans, lima beans, or any mixture thereof.