(7 images) G's HEALTHY CHICKEN & ANDOUILLE TETRAZZINI... This is SO freaking delicious! The pasta is a spinach fettuccine, but the star of the dish is the cheese sauce. Instead of a traditional béchamel made with flour, butter, and cream, I used silken tofu and unsweetened almond milk, seasoned with sea salt, black pepper, and nutmeg. To that hot mixture I added vegetarian shredded cheeses and stirred to a smooth consistency. Perfection! The sauce was poured over the pasta and tossed with the meats, cauliflower, broccoli, carrots, mushrooms, and bell pepper, then transferred to a baking pan and topped with vegetarian Provolone cheese slices. I baked it at 350°F/175°C for about 25 minutes. I know it was good because all the kids in the house devoured the entire pan! BON APPÉTIT Y'ALL!