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