Pasta Bolognese

Servings: 6–8
Time: ~60 minutes

Manga! Manga! Our butter alternative creates a flavor-packed pasta dish the whole family will love.



  • 2  Tbsp  milkadamia Buttery Spread
  • 3  cloves  garlic minced
  • 2 Tbsp shallots, diced finely
  • 1  celery stalk, diced finely
  • 1 medium carrot, diced finely
  • 1/4  large eggplant  peeled, diced finely
  • 1/2  pound  mushrooms  (pick your favorite, diced finely)
  • 1/2 cup cooked brown lentils
  • 2 Tbsp walnuts, finely chopped


  • 2 Tbsp   chopped fresh parsley
  • 2  Tbsp  chopped fresh basil
  • 2  tsp   chopped fresh sage
  • 1  tsp   chopped fresh thyme leaves


  • 1/4  cup  white wine
  • 1 bay leaf
  • 1 Tbsp miso
  • 4  Tbsp tomato paste
  • 1  cup  vegetable stock
  • 15  oz  can tomato sauce
  • 1/4  cup  milkadamia Unsweetened Milk
  • 2 Tbsp nutritional yeast


  • Chopped herbs
  • Grated vegan parmesan cheese



  1. Melt Buttery Spread in a Dutch oven (or medium pan) over low heat. Add the garlic, onion, carrot, celery and eggplant. Sauté for roughly 5 minutes until softened. Add mushrooms and continue to stir for another 5 minutes. Add lentils and walnuts, and cook for another 5 minutes while stirring.
  2. Add the wine and bay leaf; scrape any bits stuck on the bottom of the pot. Cook and stir for 5 minutes, until the wine has evaporated.
  3. Add the tomato paste and miso. Cook and stir for about 3-5 minutes. Add the vegetable stock, tomato sauce, milk and nutritional yeast. Return sauce to a simmer, reduce to low heat and cover the saucepan. Cook another 20-30 minutes.
  4. Serve sauce over your favorite pasta (regular or gluten-free) top with garnishes.


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