Slow-cooked pulled jackfruit & fennel tomato ragu with tangles of pappardelle pasta and a sprinkle of toasted buckwheat — from Jess' Underground Kitchen to yours.
Ingredients
Pappardelle pasta (50%) (wheat flour, durum wheat semolina, water), jackfruit (25%), tinned tomatoes (tomatoes, tomato juice, acidity regulator (citric acid)) onion, fennel (2.5%), carrot, tomato paste, celery, garlic, buckwheat (0.6%), salt, canola oil, brown sugar, cider vinegar (sulphites), mixed herbs, smoked paprika, black pepper, fennel seeds, dried parsley.Allergens
Gluten-containing cereal products and sulphites. While care is taken, this meal was made in a kitchen also handling egg, fish, shellfish, soy, sesame, peanuts and treenuts.Nutrition Information
| Avg qty per serve | Avg qty per 100g | |
|---|---|---|
| Energy | 1220kJ | 310kJ |
| Protein | 10.3g | 2.6g |
| Fat, total | 2.7g | 0.7g |
| (saturated) | 0.4g | 0.1g |
| Carbohydrate | 55g | 13.7g |
| (sugar) | 4.9g | 1.2g |
| Sodium | 1430mg | 360mg |