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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.
  • Cooking time30 min
  • Prep time15 min
  • Portions 4
recipe image Mushroom Bolognese

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
Energy (kcal)165 kcal
Energy (kJ)692 kJ
Protein (g)8.0 g
Carbohydrate incl. fibre (g)24.0 g
Carbohydrate excl. fibre (g)18.1 g
Sugar (g)15.3 g
Fibre (g)5.8 g
Fat (g)3.1 g
Saturated fat (g)0.4 g
Unsaturated fat (g)1.8 g
Monounsaturated fat (g)0.6 g
Polyunsaturated fat (g)1.1 g
Trans fat (g)0.0 g
Cholesterol (mg)3 mg
Sodium (mg)737 mg
Salt (g)1.84 g
Vitamin A (IU)6226 IU
Vitamin C (mg)11.4 mg
Calcium (mg)73 mg
Iron (mg)2.51 mg
Potassium (mg)1205 mg

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.