Salmon Pasta Bake
2 Serves - This is a recipe passed down from one of our first chefs, Chef Dylan Forte. Smoked Salmon flakes in a creamy béchamel based sauce with lemon, capers, dill and penne pasta. Super zingy pangratatto wins your heart with parsley oil, fresh herbs and loads of love, it is the best way to end your day! A perfect satisfying eat at the end of a long day, suitable for the whole family. This dish contains Gluten & Dairy ------------------ Reheat for Oven: Preheat to 160c. Cook Pasta Bake with lid off for 20 minutes until golden brown and steaming hot ------------------- Refrigerate and use within 4 days of receiving your order, or freeze for up to 6 months ℮850g
No onion or garlic
Egg free
Nut free
Soy free
Allergens -
Ingredients
Bechamel, Pasta penne, Smoked Salmon, Cream thickened, Capers, Baby spinach, Lemon juice, Dill, Lemon zest, Salt, Pepper.
Preparation and storage notes
For Oven: Preheat to 160c Cook Pasta Bake with lid off for 20 minutes until golden brown and steaming hot. Refrigerate and use within 4 days of receiving your order, or freeze for up to 6 months.
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Ratatouille with Meredith's Goat's Cheese2 Serves - Slow roasted eggplant, red capsicum, and zucchini, baked in tomato sauce and topped with goat’s cheese. Our rich tomato base is cooked slowly for hours, with plenty of olive oil, basil and thyme, coating our roasted vegetables and pairing perfectly with mounds of goats cheese. This dish contains garlic, onion & dairy ------------------ Reheat for Oven: Preheat to 160c. Cook Pasta Bake with lid off for 20 minutes until golden brown and steaming hot ------------------- Refrigerate and use within 4 days of receiving your order, or freeze for up to 6 months ℮840ginin
DietariesIngredients Blended Olive oil, Brown onion, Garlic, Salt, Thyme, Basil, Parsley, Brown sugar, Zucchini, Eggplant, Capsicum, Goat's cheese, Tomato Crushed Passata. Allergens present Milk.
Gluten free
Vegetarian
Egg free
Soy free
Nut free