Leek & Mushroom Pasta Bake – Small


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Leek and mushroom pasta bake topped with breadcrumbs and cheese.

Ingredients: White Sauce [Whole MILK], Flour [WHEAT Flour [WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin]], Liquid Butter Substitute [Vegetable Oil (Rapeseed, Palm), Salt, Emulsifier – Lecithin (SOYA), Buttermilk (MILK)], Vegetable Stock [Salt, Sunflower Oil, Potato Starch, Maltodextrin, Sucrose, Yeast Extract, Onion Powder, Carrot Powder, Herbs, Dried Garlic, Sunflower Oil, Spices, Colour (Plain Caramel), Antioxidant (Extracts Of Rosemary), Flavouring]], Pasta [Durum WHEAT Semolina (GLUTEN, WHEAT)], Mushrooms, Leeks, Breadcrumbs [WHEAT Flour (Calcium Carbonate, Iron, Niacin, Thiamin], Water, Yeast, Salt, Rapeseed & Palm Oil, SOYA Flour, Acidity Regulator (E170), Emulsifiers (E472e, E481), Flour Treatment Agent (E300), Preservative (E282)], Cheese [Cheddar Cheese (MILK , Anti-caking Agent [Calcium Silicate])] .

Allergens: Contains MILK, SOYA, WHEAT, GLUTEN

Storage: Keep refrigerated or frozen until cooking, defrost for 8 hours before cooking.

Cooking instructions: Place on a baking tray in centre of a preheated oven until piping hot throughout (Time 25-30 minutes Oven: 190°C, Fan: 170°C, Gas: Gas Mark gas 5).

Once opened, keep refrigerated and consume within 2 days. Do not exceed the Use By date. Do not refreeze.

Additional information


Small (Serves 1-2), Large (Serves 2-3)