Sun-dried tomato trottole
with cream, garlic spinach and courgette
This meal contains a trottole pasta made of parsnip, whole wheat and wheat. It's covered in a creamy tomato sauce with cream, cheese, garlic and sun dried tomatoes. For extra vegetebales we have hidden some garlicy spinach in the main and on the side roasted courgette.
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 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: Tarwe, Milch (einschließlich Laktose), CeleryZucchini
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Spinach
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Pasta
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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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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. Enjoy!
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. Enjoy!
Nutritional value per serving
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