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