A hearty mushroom bolognese built from brown mushrooms, crushed tomatoes, and a splash of red wine, slow-simmered for forty minutes until the sauce turns deep and rich. Fresh basil, oregano, and thyme round out the flavour. It sits over garlic and parsley quinoa pasta, with oven-roasted mushrooms and balsamic-glazed onions on the side. Every component is fully plant-based, chef-crafted, and ready to eat in minutes.

Quinoa pasta, crushed tomatoes, diced tomatoes, brown mushrooms, carrots, onion, celery, tomato paste, olive oil, sunflower oil, balsamic vinegar, red wine, garlic, fresh basil, fresh thyme, dried oregano, fresh parsley, erythritol, kosher salt, black pepper.

Sulphites.