The first things we do is to cook all the different vegetables - onion, celery, garlic, carrot, capsicum, zucchini, mushrooms and pumpkin till they're soft and sweet, then we blitz them with tomatoes, herbs and vegie stock. We then cook penne till al dente, stir through the sauce, dish it up and sprinkle it with grated cheese. Easy.
Penne pasta, olive oil, onion, celery, carrot, red capsicum, zucchini, mushroom, tomato, pumpkin, oregano, thyme, salt, vegetable stock (Massel), garlic, tasty cheese.
CONTAINS:
Gluten, Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| INDIVIDUAL | SMALL | |
| ENERGY | 2072.5kj | 4151kj |
| PROTEIN | 20.4g | 40.8g |
| FAT TOTAL | 14.1g | 28.2g |
| - SATURATED | 7.7g | 15.4g |
| CARBS | 66.9g | 133.8g |
| - SUGARS | 7.1g | 14.2g |
| SODIUM | 792.3mg | 1584.6mg |
Individual:
Serves one-two little children
Small:
Serves two-four little children
This is a complete dish in itself - all the veg is hidden! An adult might want a salad on the side.
Frozen product. Once defrosted, cook and consume within 48 hours.
Individual: Remove plastic vac bag, cover with foil and cook in a preheated 180C oven for 10-15 (from defrosted) to 20 minutes (from frozen), then uncovered for a further 10 minutes or until the cheese is golden and the pasta heated through.
Small: Remove plastic film, cover with foil and cook in a preheated 180C oven for 40 (from defrosted) to 50 minutes (from frozen), then uncovered for a further 10 minutes or until the cheese is golden and the pasta heated through.
