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Title: Linguine Tetrazzini
Categories: Casseroles, Pasta
Yield: 6 Servings

8 oz Linguine; broken in halves
- or 3rds
6 oz Fresh green beans;
- trimmed; cut 1-1/2"
2 tb Olive oil
1 lg Onion; minced
3 cl Garlic; minced
16 oz Firm tofu;
- drained, diced 1/2"
8 oz White mushrooms; sliced
1/4 c Dry sherry
2 tb Fresh parsley; minced
1 ts Dried basil
1/2 ts Salt
1/4 ts Black pepper; freshly ground
3/4 c Almonds; toasted; ground
2 c Vegan Bechamel Sauce
1/2 c Dry bread crumbs

Although it is named for the famous opera singer Luisa Tetrazzini,
most authorioties agree that it is doubtful she ever tasted the dish.

Bring a large pot of salted water to a boil over high heat. Cook the
linguine, stirring occasionally, until al dente. During the last 3 or
4 minutes of cooking time, add the green beans to the pot. Drain the
pasta and green beans and return to the pot. Set aside. Preheat the
oven to 375?F. Lightly oil a 9x13" baking dish and set it aside.

Heat the olive oil in a large skillet over medium heat. Add the onion
and garic and cook until softened, about 5 minutes. Add the tofu and
mushrooms and cook until the tofu is lightly browned and the
mushrooms are softened, about 5 minutes. Add the sherry, parsley,
basil, salt, and pepper, stirring for 1 minute. Add the tofu mixture
to the pot with the pasta and green beans. Add 1/2 cup of the
almonds, stir in the bechamel sauce, and mix well. Taste and adjust
the seasonings, if needed.

Transfer the mixture to the prepared baking dish. Sprinkle the top
with the bread crumbs and remaining 1/4 cup almonds. Bake until hot
and bubbly, about 30 minutes.

Recipe by Vegan Planet by Robin Robertson

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