Mushroom, walnut and lentil bolognese with gluten free pulse pasta. Add a dash of Zenzo Dairy-Free Cheddar and let your taste buds run wild! Like all our meals, this dish is ready to eat straight from frozen.
Walnuts, San Remo Pulse Pasta [Pea Flour (25%), Chickpea Flour (25%), Borlotti Bean Flour (25%), Lentil Flour (25%)], Tomatoes, Mushrooms, Brown Lentils, Onion, Campbell's Real Stock [Vegetable Stock(97%)(Water, Carrot, Garlic, Celery, Cabbage, Onion, Parsley, Beetroot, Bay Leaves, Lettuce, Thyme, Watercress, Baby Spinach), Sugar, Sea Salt, Glucose], Peter Yealand's Pinot Noir, Oil, Angel Food Dairy-Free Mozzarella [Water, sunflower oil, modified pea and maize starch (1420, 1450), salt, sugar, mineral salt (calcium phosphate), yeast extract, vegetable gum (xanthan, carageenan), acid (citric acid, lactic acid), colour (carotene)], Spices (Cumin, Paprika, Basil), Garlic, Salt.
Allergens: Walnuts, traces of Soy.
Warning, cooked and packed in/on an environment and equipment that handles tree nuts, peanuts, gluten, soy, sulphites & sesame seeds. For allergens, see ingredients in bold, in italics and in [ ] you’ll see what’s in any condiments or cooking ingredients we use.
|Average||Per Serving (500g)||Per 100g|