Creamy pesto pasta | Ready To Eat Meal
with roasted vegetables and green beans
Wholesome trottole pasta, made from a blend of parsnip and whole grain spelt, topped with a bountiful harvest of roasted cherry tomatoes, red bell peppers and zucchini. The pasta and vegetables are covered in a creamy basil and spinach pesto and served with a side of green beans.
Cooked parsnip pasta with bell pepper, zucchini, spinach cream sauce and green beans
This meal contains 251 grams of vegetables.
Ingredients: 26% green beans, water, 10% pasta [whole wheat SPELT FLOUR, 35% parsnips, WHEAT FLOUR], 8% cooking cream [cream (MILK), corn starch], 8% zucchini, 8% red pepper, cherry tomato, cheese flakes [MILK, salt, starter culture, microbiological rennet], 3% spinach, olive pomace oil, garlic, corn starch, sea salt, lime juice, basil, roasted onion powder, parsley, black pepper, lactic acid bacteria
Nutritional value per serving
Ingredients in this meal
How to best enjoy
Microwave (800W): Remove the cardboard sleeve and pierce a few holes in the film. Place the container in the microwave and heat the meal for 3.5 minutes. Let the meal rest for 1 minute before removing the film. Be cautious of hot steam when opening.
Oven (170˚C): Preheat the oven. Remove the cardboard sleeve and pierce a few holes in the film. Place the container in a preheated oven and heat the meal for 20 minutes. Then let the meal rest for 1 minute before removing the film. Be cautious of hot steam when opening.
Nutritional value per serving
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