Mushroom Bolognese
Mushroom Bolognese
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![Preparation time]()
Prep time15 min![Ready in]()
Ready in![Servings]()
Portions3
Ingredients
- 1/4 cup Country Crock® Plant Butter with Olive Oil Tub
- 3/4 pound portobello mushroom, cleaned, chopped
- 4 garlic cloves, finely chopped
- 1 (14 ounces) can whole peeled tomatoes in juice
- 1 tablespoon soy sauce
-
1/2 cup Country Crock® Plant Cream
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- 8 ounces dry papperdelle pasta
- grated Violife 100% Vegan Just Like Parmesan, for serving
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Melt plant butter in a large frying pan. Add mushrooms and cook until the pan is dry and the mushrooms are golden brown.
- Add garlic, tomatoes, soy sauce, and plant cream to the pan. Stir and bring to a boil. Reduce heat and simmer the mixture for 15-20 minutes. Taste and add more salt if desired.
- Meanwhile, cook the pasta according to the instructions on the box.
- Toss cooked pasta in Bolognese sauce, top with vegan parmesan, and serve immediately.
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