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 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

Nutritional Guidelines (per serving)

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

Instructions

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.
Stir in wine and bring to a boil. Simmer 3 minutes. Stir in marinara sauce, oat milk and thyme and simmer 15 minutes.
Serve bolognese over cooked chickpea pasta and garnish with fresh thyme.

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