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BEETROOT AND

FETA PASTA

£20

£5 per person, 4 portions

*Allergens in bold

DESCRIPTION

A healthy  dish that is simple to prepare. This tastes delicious, but my goodness, the colour!

INGREDIENTS

Pasta (Wheat, Egg), Feta (Milk), Dill, Lemon, Beetroot, Garlic, Chilli 

VEGETARIAN

COOKING INSTRUCTIONS

Place the schintzels in a preheated oven at 180 degrees, topped with the  locally sourced cheese. Cook for 10-15 minutes until the cheese is golden brown. Heat the sauce in a saucepan until simmering, whilst blancing the gnocci in salted boiling water until it floats to the top of the pan. Once all the gnocci has risen, drain them and fold into the tomato sauce. Garnish with fresh basil.

STORAGE

Keep refridgerated. Do not freeze. Use by date on package.

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