Mushroom Bolognese
Mushroom Bolognese with Plant Butter & Cream, vegan parmesan topping—ready in 1 hour, serves 3. Free recipes newsletter included!
Keywords
- Entrée
- plant cream
- mushroom
- pasta
- American
- Italian
- Dinner
- lunch
- Egg free
- Pregnancy safe
- Lactose free
- Vegetarian
- Nut free
- Vegan
- Dairy free
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
- 8 ounces dry papperdelle pasta
- grated Violife 100% Vegan Just Like Parmesan, for serving
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