We roast portobello mushrooms with fragrant thyme and layer them with tomato passata and just a touch of béchamel sauce. Easy and delicious all-rounder.
Keep chilled. Suitable for freezing.
Ingredients: mushrooms (20%), fresh pasta (wheat flour, egg), bechamel sauce (cow’s milk, wheat flour, butter, nutmeg), tomato, Grana Padano cheese (cow’s milk), Pecorino cheese (sheep’s milk), olive oil, garlic, thyme, salt, pepper.
For allergens see ingredients in bold