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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.

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    £7.15
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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 = 11 of your 30 weekly plant types contributing to a more diverse gut microbiome read more
    Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels.
    health benefits:
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    immunity
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    psychological function
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    skin
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    bones
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    energy
    nutrients:
    more info
    vegan
    1 person 390g
    2 people 780g
    cooking microwave / oven

    Brown Rice 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%), Paprika, SOY sauce, Tapioca starch, Fennel seeds], Aubergine (8%), Roasted vegetables (7%) [Courgettes (52%), 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%), Mixed herbs, ALMONDS (0.3%) (TREE NUTS), Tomato puree, Black pepper 


    For allergens please see ingredients in bold.

    Typical Valuesper 100gper serving (390g)
    energy (kJ)6472522
    energy (kcal)155603
    fat (g)7.429
    of which saturates (g)13.9
    carbohydrates (g)1869
    of which sugars2.811
    fibre (g)2.28.7
    protein (g)2.811
    salt (g)0.461.8
    vitamin A (ug)146569
     18% of RI70% of RI
    vitamin C (mcg)20.178.4
     25% of RI97% of RI
    manganese (mcg)0.311.20
     16% of RI62% of RI
    Sat Fat (g)1.14.4
      22% of RI

    RI = Reference Intake

    LOW SUGAR 

    LOW SATURATED FAT 

    SOURCE OF FIBRE  

    SOURCE OF VITAMIN A – Skin, Immunity 

    SOURCE OF VITAMIN C - Brain, Immunity, Skin, Bones, Energy 

    SOURCE OF MANGANESE – Bones 

    HIGH IN CHLORIDE 

    3 OF 5 A DAY – Diversity 

    Microwave
    1 Person
    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 (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
    1 Person: Oven 195°C / 175°C Fan / Gas mark 5 50 mins Preheat oven Remove sleeve and pierce film Cook for 40 mins, ideally on a flat baking tray. Remove film, stir then recover & cook for a further 10 mins. Rest for 2 mins, check piping hot & enjoy!

    2 People: Oven 195°C / 175°C Fan / Gas mark 5 60 mins Preheat oven Remove sleeve and pierce film Cook for 50 mins, ideally on a flat baking tray. Remove film, stir then recover & cook for a further 10 mins. Rest for 2 mins, check piping hot & enjoy!

    Microwave
    Not suitable for microwave cooking from defrosted

    Oven
    1 Person
    Oven 195°C / 175°C Fan / Gas mark 5
    25 mins
    Preheat oven Remove sleeve and pierce film Cook for 20 mins, ideally on a flat baking tray. Remove film, stir then recover & cook for a further 5 mins. Rest for 2 mins, check piping hot & enjoy!

    2 People
    Oven 195°C / 175°C Fan / Gas mark 5
    30 mins
    Preheat oven Remove sleeve and pierce film Cook for 25 mins, ideally on a flat baking tray. Remove film, stir then recover & cook for a further 5 mins. Rest for 2 mins, check piping hot & enjoy!

    Contains soya, tree nuts, sulphites.


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


    We use tree nuts in almost all our meals.


    Please note that our kitchen does handle celery, milk, fish, mustard, tree nuts, sesame, soy, and sulphites. Please drop us an email to hello@fielddoctor.co.uk if you’d like to know more.

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

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