cook logo

Spaghetti Primavera

Our classic tomato passata recipe, made from rich Victorian-sourced Roma tomatoes, but with an exciting twist. A punchy combination of capsicum, mushrooms, red onion, garlic, kalamata olives and a liberal splash of pinot grigio gives this plant-based dish a unique spin on an all-time favourite.

ContainsGluten, Wheat, Soy

Regular400 Grams

$10.00

Dietaries

Vegetarian

Ingredients

Spaghetti cooked [Water, Spaghetti (Wheat), Canola oil, Salt], Primavera Sauce [Capsicum, Mushrooms, Red onion, Tomato puree, Canola oil, White wine, Garlic, Canola (Soy), Water, Onion, Carrots, Celery, Table salt, Sugar, Basil, Garlic raw, Bay leaves], Napoli Sauce [Tomato puree, Canola oil, Water, Onion, Carrots, Celery, Table salt, Sugar, Basil, Garlic, Bay leaves], Olives, Parsley

Preparation and storage notes

How to Enjoy Your Meal

1. Prep the Tray
Pierce a few holes in the plastic film covering the tray.

2. Heat It Up
Microwave: Heat on high for 3 minutes.
Oven: Preheat to 140°C. Place the sealed tray inside and heat for:
35 minutes (500g)
45 minutes (1.2kg)
60 minutes (2.8kg)
Or until piping hot all the way through.

3. Serve & Enjoy
Carefully remove the tray (watch out—hot steam!).
Peel back the film, grab your fork, and dig in.

Storage
Keep Refrigerated At 0°C To 5°C

1