Spaghetti with Aubergine Ragu
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Wholesome wholewheat spaghetti in a rich aubergine ragu makes this a favourite! For an extra kick, why not drizzle with some chilli oil before twirling around your fork?
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- Cook Instructions
Best oven cooked from frozen.
190°C/Fan 170°C/Gas Mark 5
35 – 45 minutes
850W full power
8 minutes – Stir halfway through
Leave to stand for 2 minutes before eating. Ensure that food is piping hot before serving.
Serves 1 – 350g
Cooked Wholewheat Spaghetti (Water, Durum Wholewheat Semolina), Water, Chopped Tomatoes (13%), Aubergine (7%), Onions, Red Peppers, Mushrooms, Tomato Paste, Red Wine, Lentils (2%), Garlic Puree, Rapeseed Oil, Mediterranean Vegetable Stock Base [Partially Reconstituted Vegetables, (Onion, Red Bell Pepper, Artichoke, Celeriac, Potato), Tomato Puree, Salt, Sugar, Maltodextrin, Sun-dried Tomato Paste (Sundried Tomato, Sunflower Oil, Salt, Natural Flavouring, White Wine Vinegar, Black Pepper), Olive Oil, Natural Flavouring], Mushroom Stock (Rehydrated Mushrooms, Salt, Cornflour), Salt, Corn Flour, Basil, Dried Porcini Mushroom Powder, Cracked Black Pepper, Dried Oregano.
ALLERGENS: For allergens see ingredients in bold. May contain traces of nuts.
Typical values per 100g Energy (kJ) 327 Energy (kcal) 78 Fat (g) 1.7 Of which Saturates (g) 0.2 Carbohydrates (g) 11.3 Of which Sugars (g) 2.1 Fibre (g) 2.1 Protein (g) 2.9 Salt (g) 0.62