Slow-cooked pulled jackfruit & fennel tomato ragu with tangles of pappardelle pasta and a sprinkle of toasted buckwheat — from Jess' Underground Kitchen to yours.
IngredientsPappardelle 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.
AllergensGluten-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.
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