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
|cooking||microwave / oven|
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 Values per 100g per serving (400g) energy (kJ) 647 2587 energy (kcal) 155 618 fat (g) 7.4 30 of which saturates (g) 1 4 carbohydrates (g) 18 71 of which sugars 2.8 11 fibre (g) 2.2 8.9 protein (g) 2.8 11 salt (g) 0.46 1.8 vitamin A (ug) 146 584 18% of RI 72% of RI vitamin C (mcg) 20.1 80.4 25% of RI 100% of RI manganese (mcg) 0.31 1.24 16% of RI 64% 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
|single||40 mins||8.5 mins|
|double||55 mins||16 mins|
Contains soya, tree nuts, sulphites.
Get in touch if you’d like to know more.
We use tree nuts in almost all our meals. Whilst this meal is tested to be gluten-free, it is made in a kitchen that handles gluten-containing ingredients
Please Note: The details above are correct as of 7 July 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Keep frozen below -18C and do not refreeze if defrosted.