Made a fantastic chunky ragu with mushrooms, red peppers, onion and carrots in a rich tomato base, then layered it with egg lasagne sheets and a creamy cheese sauce. A firm favourite with both vegetarians and meat eaters at Diet Chef! Why not try: with a simple roasted vegetable salad (courgettes, peppers, red onion, and aubergine) with fresh basil, rocket and a little olive oil.
Typical Nutritional Values
240 kcal (1004 kJ)
2.40g (of which saturates 1.00g)
14.6g (of which sugars 2.1g)
Ingredients: Cooked Pasta (33%) (Water, Durum WHEAT Semolina, Whole EGG Powder (1%)), Water, Tomatoes (18%), Mushrooms (8%), Whipping Cream (MILK) (6%), Carrot (5%), Onion (5%), CELERY (3.5%), Red Peppers (3%), Modified Maize Starch, Maize Starch, Red Wine (1.5%), Vegetable Stock Base (Partially Rehydrated Vegetables (Potato Flakes, Onion, Leek, CELERY), Salt, Yeast Extract, Carrot Concentrate, Sugar, Sunflower Oil, Lemon Juice Concentrate), Tomato Puree, Rapeseed Oil, Garlic Puree, Salt, Bay, Oregano, Black Pepper, White Pepper.
Allergens: For allergens, see ingredients in CAPITALS.