Allergens
Gluten
Noten
SulfietCasareccia with Artichoke Sauce
What makes this pasta dish special is the artichoke sauce, which is surprisingly creamy in flavour without any cream involved! I mix the sauce with various types of sautéed mushrooms and fresh sage. On the side, you’ll receive a generous portion of fresh vegetables with roasted sunchoke. This dish is 100% plant-based (vegan).
Casareccia with Artichoke Sauce
cauliflower, broccoli, artichoke hearts, mushrooms, white onion, chestnut mushrooms, oyster mushrooms, spinach, cèpes (porcini), boletes, oyster mushrooms, garlic, sunchoke, lemon [sulphites], fresh sage, white beans, almond flakes [nuts], hazelnuts, casareccia pasta [gluten], truffle oil (from summer truffles), extra virgin olive oil, pepper and salt, sunflower oil.
Allergens: gluten, noten, sulfiet.
MicrowaveMarleen's choice
Heat the pasta with artichoke sauce and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 min
Preheat the pasta with artichoke sauce and vegetables covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot go in the oven, transfer to an oven dish.
Average weight: 540 g
