Creamy pesto pasta
with roasted vegetables and green beans
Wholesome trottole pasta, made from a blend of parsnip and whole grain spelt, topped with a bountiful harvest of roasted cherry tomatoes, red bell peppers and zucchini. The pasta and vegetables are covered in a creamy basil and spinach pesto and served with a side of green beans.
Cooked parsnip pasta with bell pepper, zucchini, spinach cream sauce and green beans
This meal contains 251 grams of vegetables.
Ingredients: 26% green beans, water, 10% pasta [whole wheat SPELT FLOUR, 35% parsnips, WHEAT FLOUR], 8% cooking cream [cream (MILK), corn starch], 8% zucchini, 8% red pepper, cherry tomato, cheese flakes [MILK, salt, starter culture, microbiological rennet], 3% spinach, olive pomace oil, garlic, corn starch, sea salt, lime juice, basil, roasted onion powder, parsley, black pepper, lactic acid bacteria
Nutritional value per serving
Ingredients in this meal
Allergens: Tarwe, Farro (Glutine), Milch (einschließlich Laktose)Green beans
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Pasta
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Cooking Cream
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Zucchini
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Red bell pepper
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Cherry tomatoes
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Cheese Flakes
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Spinach
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Olive oil
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White onion
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Cornstarch
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Sea salt
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Lime juice
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Basil
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Toasted onion powder
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Parsley
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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.
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.
Nutritional value per serving
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