Trottole in sun-dried tomato sauce
with cream, garlic spinach and zucchini
Wholesome trottole pasta, made from a blend of parsnip and fibre-rich whole wheat. Served with a rich sun-dried tomato sauce, with cream, cheese and garlic. For some extra veggies, spinach is mixed through the pasta, and roasted courgette served on the side.
Cooked parsnip pasta with garlic spinach, tomato cream sauce and zucchini
This meal contains 234 grams of vegetables.
Ingredients: 30% zucchini, water, 15% spinach, 12% pasta [whole grain SPELT FLOUR, 35% parsnips, WHEAT FLOUR], 11% cooking cream [98% cream (MILK), corn starch], onion, olive pomace oil, 2% garlic, 2% baby spinach, tomato puree [water, 34% sun-dried tomatoes, vinegar, salt], corn starch, concentrated tomato puree, sea salt, natural flavoring (CELERY), black pepper, lactic acid bacteria
Nutritional value per serving
Ingredients in this meal
Allergens: Spelt, Tarwe, Gluten, Milk, SelderijZucchini
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Spinach
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Pasta
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Wheat flour
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Cream
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Cornstarch
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Onion
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Olive oil
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Garlic
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Tomato paste
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Sea salt
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Natural flavors
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Black pepper
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Lactic acid bacteria
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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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