Vegan Mushroom Fusili Pasta

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. 

Directions for Use: Store at 5°c or below. Consume within use by date. Can freeze for 1 month. Do not refreeze. Remove plastics prior to heating. Microwave for 2.5 min on HIGH. If frozen, defrost first.

Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains eggs, fish, milk, peanuts, sesame, crustaceans, soy, nuts, tree nuts, gluten, lupin and sulphites. Though best practices are used in preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of these allergens. Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. Every reasonable effort has been made to ensure the accuracy of all information at time of publication. However, the information contained above is subject to change without prior notice.