Juicy Portobello and Porcini Mushrooms
Velvety dairy alternative filling
Pasta Filling (52%) (Potato Flakes, Strachicco (R) (Bio Surice(Water, Germinated Whole Rice, Salt, Apple Vinegar), Coconut Oil, Lemon Juice, Agar Agar, Gum Arabic, Xantham Gum, Carob Flour), Portobello Mushrooms (20%) (Agaricus Bisporus), Sunflower Oil, Porcini Mushrooms (7%) (Boletus Edulis), Parsley, Bamboo Fiber, Water, Garlic, Salt, Natural Flavour), Pasta (48%) (Cornstarch, Corn Flour, Potato Starch, Rice Flour, Lentil Flour, Vegetable Fibers (Psyllium, Citrus), Thickeners (Guar Gum, Xanthan Gum), Water, Turmeric). May contain traces of soy.
For allergens, see ingredients in bold. May contain traces of soy. Suitable for Vegans, Vegetarians & Coeliacs.
Gluten & Dairy Free
From the Chiller
1. Gently boil fresh salted water in a pan
2. Cook your pasta for 3 minutes, no longer, then drain gently
Teo's Tip: Add 1.5 teaspoons of sea salt for each litre of water when cooking. We love to serve it with fresh sage and dash of vegan butter or olive oil.
From the Freezer
Not suitable for freezing.
|Typical values (uncooked)||Per 100g|
|Energy (kj/kcal)||1013 / 241|
|of which saturates||3.2|
|of which sugars||0.6|
Keep refrigerated & use by date on front of pack. Once open, use in 3 days. Not suitable for home freezing.
Tray is widely recyclable, film is not yet recyclable.