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recipe image Mushroom Bolognese

Mushroom Bolognese

Mushroom Bolognese

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  • Preparation timePrep time15 min
  • Ready inReady in1 hr
  • ServingsPortions3


  • 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
  • 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.)


  1. Melt plant butter in a large frying pan. Add mushrooms and cook until the pan is dry and the mushrooms are golden brown.
  2. 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.
  3. Meanwhile, cook the pasta according to the instructions on the box.
  4. Toss cooked pasta in Bolognese sauce, top with vegan parmesan, and serve immediately.

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