Last Updated: 26th April 2024

Vegan Bolognese Pasta Bake GF

Cirio Crushed Tomatoes (Tomatoes 64%, concentrated tomato puree, acidity regulator: citric acid.), Garofalo : Penne Pasta : G/F (Corn Flour (50,4%), Brown Rice Flour (22%), Rice Flour (21.4%), Potato Starch, Quinoa Flour (3%), Stabiliser: E471 Mono and Diglycerides of Fatty Acids), Carrots : Main Crop (Carrot - Chantenay), Onions : Large (Whole Onion), Green Lentils (Green Lentils), Mushrooms : Button (Button Mushrooms), Mushrooms : Chestnut (Mushrooms : Chestnut), Celery (**Celery**.), 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

 Does not contain

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

  • Halal
  • Vegan
  • Vegetarian

Energy 2120kj 507kcal
25.33%
Fat 8.76g
12.52%
Saturates 3.49g
17.45%
Sugars 10.34g
11.49%
Salt 1.18g
19.65%
% of an adult’s reference intake
Typical Values Per Portion % RDA
Energy (KJ)212025.33
(KCal)50725.33
Fat (g)8.7612.52
of which saturates (g)3.4917.45
Carbohydrates (g)82.7631.83
of which sugars (g)10.3411.49
Protien (g)18.5437.08
Fibre (g)7.980
Salt (g)1.1819.65
Weight (g)372.6-

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.