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recipe image Mushroom Bolognese

Mushroom Bolognese

Mushroom Bolognese

Our meatless version of Mushroom Bolognese is a delicious option if you're trying to cut back on your meat consumption. The secret to making this delicious meatless Bolognese is to use a several varieties of mushrooms. The mushrooms give the sauce a meaty texture and rich delicious flavor. We served it with chickpea pasta but it's also delicious over zucchini or butternut squash noodles.

Our meatless version of Mushroom Bolognese is a delicious option if you're trying to cut back on your meat consumption. The secret to making this delicious meatless Bolognese is to use a several varieties of mushrooms. The mushrooms give the sauce a meaty texture and rich delicious flavor. We served it with chickpea pasta but it's also delicious over zucchini or butternut squash noodles.

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  • Prep time15 min
  • Cooking time30 min
  • PortionsPortions 4

Ingredients

  • 2 tablespoons Country Crock® Original Spread
  • 1 sweet onion, chopped
  • 2 carrots, chopped
  • 8 cups chopped fresh mushrooms (we used white, baby bella and shiitake)
  • 2 cloves garlic, chopped
  • 1/2 cup white wine or vegetable stock
  • 1 jar (24 oz.) marinara sauce
  • 1/2 cup oat milk
  • 2 tablespoons chopped fresh thyme
  • 8 ounces chickpea pasta or red lentil pasta, cooked according to package directions and drained
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Nutritional Guidelines (per serving)

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      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Heat Country Crock in nonstick skillet over medium heat and cook onion 4 minutes, or until tender. Add mushrooms and garlic and cook, stirring occasionally 8 minutes or until mushrooms are tender.
      2. Stir in wine and bring to a boil. Simmer 3 minutes. Stir in marinara sauce, oat milk and thyme and simmer 15 minutes.
      3. Serve bolognese over cooked chickpea pasta and garnish with fresh thyme.

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