Mushroom bolognese built on a slow-simmered sauce of crushed brown mushrooms, carrots, celery, and tomatoes deglazed with red wine and brightened with fresh basil and parsley. The rich ragu sits over rice noodles tossed in a sesame-soy glaze and topped with toasted sesame seeds and green onion. On the side, oven-roasted mushrooms and onions finished with fresh thyme and balsamic vinegar add another layer of earthy flavour. A hearty, entirely plant-based plate that proves comfort food needs nothing more.

Crushed tomatoes, diced tomatoes, tomato paste, brown mushrooms, carrots, celery, yellow onion, green onion, rice noodles, olive oil, sunflower oil, sesame oil, soy sauce, balsamic vinegar, rice vinegar, red wine, garlic, fresh basil, fresh thyme, fresh parsley, dried oregano, sesame seeds, erythritol, corn starch, ground ginger, black pepper, salt.

Soy, wheat, sesame, sulphites.