Last Updated: 28th February 2024

Vegan Bolognese Pasta Bake

Cirio Crushed Tomatoes (Tomatoes 64%, concentrated tomato puree, acidity regulator: citric acid.), Carrots : Main Crop (Carrot - Chantenay), Onions : Large (Whole Onion), Sysco Classic Wholemeal Penne 1x5kg (Durum Wholewheat semolina (100%).Contains : Gluten and Wheat May contain : Mustard and Soya ** ** **), Green Lentils (Green Lentils), Celery (**Celery**.), Mushrooms : Button (Button Mushrooms), Mushrooms : Chestnut (Mushrooms : Chestnut), Sheese Mozzarella Style : Grated : Vegan, Sheese Mature Cheddar : Grated : Vegan, Mushrooms : Mixed : Porcini (Dried Porcini Mushrooms (Cepes)), Tomato Paste : Italian (Tomatoes, Acidity Regulator(Citric Acid).), Basil (Basil), Extended Life : Vegetable Oil (Rapeseed Oil, Antifoaming Agent (Dimethylpolysiloxane).), Kikkoman Soy Sauce : Tamari : Gluten Free (Water, SOYbeans, Salt, Spirit vinegar), Garlic : Peeled (Garlic : Peeled), Thyme (Thyme), Ground : White Pepper (Ground White Pepper.), Brakes Table Salt (Salt, Anti-caking Agent E535.)

 Contains

  • Celery
  • Gluten
  • Oats
  • Soya
  • Wheat

 May Contain

  • Mustard

 Does not contain

  • Almonds
  • Barley
  • Brazilnuts
  • Cashews
  • Crustaceans
  • Eggs
  • Fish
  • Hazelnuts
  • Lupin
  • Macadamia
  • Milk
  • Molluscs
  • Peanuts
  • Pecan
  • Pistachio
  • Rye
  • Sesame
  • Sulphur Dioxide
  • Tree Nuts
  • Walnuts

  • Halal
  • Hinduism
  • Vegan
  • Vegetarian

Energy 1894kj 453kcal
22.64%
Fat 8.73g
12.47%
Saturates 3.45g
17.27%
Sugars 12.02g
13.36%
Salt 1.18g
19.66%
% of an adult’s reference intake
Typical Values Per Portion % RDA
Energy (KJ)189422.64
(KCal)45322.64
Fat (g)8.7312.47
of which saturates (g)3.4517.27
Carbohydrates (g)62.2623.95
of which sugars (g)12.0213.36
Protien (g)19.238.4
Fibre (g)11.20
Salt (g)1.1819.66
Weight (g)355.1-

Please note nutritional information is currently in beta mode and there may be discrepancies

This information is a guide only. Our kitchens handle other allergens and while we try to segregate products as far as possible, there is a risk of cross-contamination and any customers with allergen requirements should ask to speak to the Manager or Head Chef.