Wholewheat penne pasta, colourful butternut and cougettes with fresh pesto (with delicious Kefalotiri cheese) and extra virgin olive oil. This is one of our most favourite vegetarian meals, so fresh and delicious. It is almost like you have an Italian mamma living in your kitchen.
Made in a kitchen with eggs, nuts, seeds, dairy & soya
|Typical Nutritional Information|
|Per 250g||Per 100g|
Glycaemic Carbohydrates (g)
of which total sugar (g)
Dietary fibre* (g)
of which saturated fat (g)
|Total Sodium (mg)||1203||481|
Nutritional information refers to the product as packed/sold.
* Method used to determine total dietary fibre: AOAC 985.29
Vegetables (50%) [Butternut, Baby Marrow, Tomatoes,Carrots, Kalahari Salt, Extra Virgin Olive Oil]; Whole Wheat Penne Pasta (23%); Pesto (15%) [Extra Virgin, Olive Oil, Cashew Nuts, Kefalotiri Cheese, Basil, Garlic, Kalahari Salt].
* Grams per exchange
Defrost meal in fridge for best results, Keep refrigerated. Eat meals within 2 days of defrosting.
Hot Tray: Place meal on hot tray. Frozen meal: 25-30 mins, defrosted meal 20 mins. Turn hot tray off afterwards.
Oven: Remove from packaging and place meal into oven proof container. 180 degree Celsius for 25-30 mins.
Frying Pan: Heat defrosted meal in pan.
Microwave: Once defrosted, open film, heat for 2 mins on high, stir to thicken sauces. If frozen heat for 4 mins on high. Microwave heating will always soften food, while it is convenient other heating methods will produce better results.