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
Green Jackfruit (24%), Pappardelle Pasta (24%) (Flour, Durum Semolina (Wheat), Water), Tomatoes (20%), Onion, Fennel, Celery, Carrot, Tomato Paste, Buckwheat, Canola Oil, Cider Vinegar, Garlic, Salt, Black Pepper, Fennel Seeds, 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 | 1427kJ | 361kJ |
| Protein | 11.3g | 2.9g |
| Fat, total | 5.8g | 1.5g |
| (saturated) | 0.6g | 0.2g |
| Carbohydrate | 58g | 14.8g |
| (sugar) | 5.5g | 1.4g |
| Sodium | 830mg | 210mg |