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   MSGID: 35677.fidonet_cooking@1:105/500 2df64ede   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         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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