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                Load image into Gallery viewer, Red Pesto + Roasted Vegetable Penne
Red Pesto + Roasted Vegetable Penne

Courgettes, aubergine and red peppers roasted in extra virgin olive oil in rich tomato and black olive sauce with whole grain rice pasta and topped with a sundried tomato, pine nut & almond red pesto. Low FODMAP.


This meal contains no gluten, however it is made in a kitchen that handles gluten-containing ingredients.

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    £5.95
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    One serving of a meal made in accordance with this recipe is low in FODMAPs and can assist with following the Monash University Low FODMAP diet™ read more

    Diversity score = 10.75 of your 30 weekly plant types contributing to a more diverse gut microbiome read more
    health benefits:
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    immunity
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    brain
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    gut
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    energy
    nutrients:
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    vegan
    1 person 400g
    2 people 800g
    cooking microwave only

    Brown Rice Penne Pasta (20%) [Brown Rice Flour], Water, Vegetable sofrito (20%) [Tomatoes (77%), Carrots, Extra virgin olive oil (19%), Red peppers (13%), Fennel (6%), Salt, Chives], Tomato sauce (18%) [Water, Unsweetened almond milk (Tree nuts), Tomato puree (7%), Sun dried tomatoes (3%) (Sulphites), Paprika, Soy sauce, Tapioca flour, Fennel seeds], (15%) Aubergine (8%), Provencal vegetables (7%) [Courgettes (52.2%), Red peppers (43%) Extra virgin olive oil (2%), Salt, Black pepper], Pine nuts (2%), Pitted kalamata olives (2%) Red peppers (2%), Extra virgin olive oil (0.8%), Parsley, Sun dried tomatoes (0.4%) (Sulphites), Mixed herbs, Almonds (0.3%) (Tree nuts), Tomato puree (0.3%), Black pepper


    For allergens, including cereals containing gluten, please see ingredients in bold.

    Typical Valuesper 100gper serving (400g)
    energy (kJ)6472587
    energy (kcal)151603
    fat (g)7.430
    of which saturates (g)14
    carbohydrates (g)1871
    of which sugars2.811
    fibre (g)2.28.9
    protein (g)2.811
    salt (g)0.461.8
    vitamin A (ug)146584
     18% of RI72% of RI
    vitamin C (mcg)20.180.4
     25% of RI100% of RI
    manganese (mcg)0.311.24
     16% of RI64% of RI

    RI = Reference Intake

    LOW SATURATED FAT 

    SOURCE OF FIBRE

    SOURCE OF VITAMIN A

    SOURCE OF VITAMIN C

    SOURCE OF MANGANESE

    3 OF 5 A DAY

    1 Person


    Microwave: MICROWAVE (preferred method) |800W | 8.5 mins. Remove sleeve and pierce film. Cook for 4.5 mins. Remove film and cook for a further 4 mins. Rest for 2 mins, check piping hot & enjoy!


    2 People


    Microwave: MICROWAVE (preferred method) |800W | 16 mins. Remove sleeve and pierce film. Cook for 10 mins. Remove film and cook for a further 6 mins. Rest for 2 mins, check piping hot & enjoy!


    Oven: OVEN | Gas mark 6 | 220°C/200°C Fan | 55 mins. Preheat oven. Remove sleeve and pierce film. Cook for 40 mins, ideally on a flat baking tray. Remove film, stir, then cook for a further 10 mins. Rest for 2 mins, check piping hot & enjoy!

    Contains soya, tree nuts, sulphites.


    This meal contains no gluten, however it is made in a kitchen that handles gluten-containing ingredients.


    Get in touch if you’d like to know more.


    We use tree nuts in almost all our meals.


    Please Note: The details above are correct as of 19th October 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.

    This meal is not suitable for anyone with an onion allergy. Whilst this meal does not contain onions, we do infuse our extra virgin olive oil with onions (which are strained out of the oil before we use it in cooking)

    Keep frozen below -18C and do not refreeze if defrosted.  

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    Key Nutrients: