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Mushroom Bolognese
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Cooking time45 minutes![]()
Preparation time15 minutes![]()
3 portions
- 1/4 cup vegan spread
- 340g mushroom, cleaned, chopped
- 4 garlic cloves, finely chopped
- 1 can whole peeled tomatoes in juice
- 1 tablespoon soy sauce
- 1/2 cup Flora Thickened Plant Cream
- 230g dry papperdelle pasta
- grated Parmesan, for serving
- Melt spread 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.
