Cal. 514 | Carb. 70 | Pro. 19.4 | Fat. 15.6
Napolitana sauce (30.5%) [Australian crushed tomatoes (84.2%), Onions (4.2%), Red wine (4.2%) (Sulphites), Tomato puree (2%) [Tomato], Basil (1.7%), Garlic (1.3%), Salt (1.3%), White pepper (1%) [Pepper]], pasta (27.4%) [Duram Wheat, Semolina (Gluten, wheat)], Mushrooms (13.7%), Mushrooms (13.7%), Olive Oil (1.6%), Unsalted hazelnuts (1.5%) (Tree nuts), Breadcrumbs (1.5%) (Wheat), Garlic (0.61%), Dried thyme (0.24%) [Ground Thyme], Chilli powder (0.08%)
You don’t have to be vegan to enjoy this mouther-watering new dish. Blending together traditional fusilli pasta with napolitana sauce and wild sauteed mushrooms topped with crunchy hazelnut pangritato this dish is sure to satisfy.