Vegan Cannabis Spaghetti Bolognese

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Total time: 50 minutes

Yields: 4 servings


  •  2 tbsp CannaButter (or Vegan substitute)
  • 2 tbsp CannaOil
  • 8 oz baby bella mushrooms
  • 2 carrots scrubbed and cut into pieces
  • 2 celery stalks cut into pieces
  • 1 red onion cut into pieces
  • salt and pepper
  • 2 garlic cloves minced
  • 1 tbsp fennel seeds
  • 1 tsp crushed red pepper
  • 1 can whole peeled plum tomatoes
  • 1 tbsp tomato paste
  • 1 tsp dried basil
  • 1 pound pasta cooked


  1. Heat CannaButter (or Vegan substitute) and CannaOil in a large skillet over medium-high. Process mushrooms in a food processor until chopped; add to skillet. Process carrots, celery, and onion in food processor until chopped; add to skillet. Add salt and pepper to taste. Cook, stirring often, until vegetables are tender, about 20 minutes.

  2. Add garlic, fennel, and crushed red pepper; cook, stirring often, until fragrant, about 2 minutes.

  3. Add tomatoes, tomato paste, basil, and another pinch of salt and pepper. Cook, stirring occasonally, until thickened to desired consistency, 20 to 25 minutes. Serve over cooked pasta.

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