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Mushroom Bolognese

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  • 1 hr
  • Prep time15 min
  • Servings3
recipe image Mushroom Bolognese


  • 1/4 cup (60 mL) Becel® Vegan Margarine
  • 375 grams portobello mushroom, cleaned, chopped
  • 4 garlic cloves, finely chopped
  • 1 (411 g) can whole peeled tomatoes in juice
  • 1 tablespoon (15 mL) soy sauce
  • 1/2 cup (125 mL) Becel® Plant-based Whipping Cream
  • 250 grams dry papperdelle pasta
  • grated Violife 100% Vegan Just Like Parmesan, for serving

Nutritional Guidelines (per serving)

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


  1. Melt Becel® Vegan Margarine in a large frying pan. Add mushrooms and cook until the pan is dry and the mushrooms are golden brown.
  2. Add garlic, tomatoes, soy sauce, and Becel® Plant-based Whipping 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.
  3. Meanwhile, cook the pasta according to the instructions on the box.
  4. Toss cooked pasta in Bolognese sauce, top with vegan parmesan, and serve immediately.

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