Mushroom Spaghetti Bolognese (Serves 1)


Slow-roasted Portobello mushrooms in a rich, chestnut mushroom ragu, with wholewheat spaghetti and spinach.


Portobello Mushroom (21%), Chopped Tomatoes (contain: Tomatoes, Tomato Juice, Acidity Regulator: Citric Acid), Shredded Carrots, Wholewheat Spaghetti (12%) (contains: Durum Whole Wheat Semolina), Water, Onions, Dark Speckled Lentils [Wheat and Barley Gluten], Chestnut Mushrooms (4%), Cup Mushrooms (4%), Red Wine (contains: Preservative: Potassium Metabisulphite) , Baby Spinach (3%), Tomato Puree, Carrots, Celery, Maple Flavoured Syrup (contains: Partially Inverted Refiners Syrup, Natural Flavouring), Garlic, Mediterranean Vegetable Stock (contains: Partially Reconstituted Vegetables (Onion, Red Bell Pepper, Artichoke, Celeriac, Potato), Tomato Puree, Salt, Sugar, Maltodextrin, Sun-Dried Tomato Paste (Sun-Dried Tomato, Sunflower Oil, Salt, Natural Flavouring, White Wine Vinegar, Black Pepper), Olive Oil, Natural Flavouring), Wheat Flour (contains: Calcium Carbonate, Iron, Nicotinamide (Vit B3), Thiamine Hydrochloride (Vit B1)), Smoked Paprika, Rapeseed Oil, Oregano, Parlsey, Basil, Thyme, Paprika.

Please Note: The details above are correct as of 25 February 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking Instructions


Pre-heat oven. Remove cardboard sleeve and pierce film lid. Place onto a baking tray and cook in the centre of the oven.

Fan 170°C, Electric 190°C, Gas Mark 5.
40 mins
Rest for 1 min and stir well before serving. Ensure the food is piping hot before serving.

Remove sleeve, pierce film. Place on a microwaveable plate. Cook on full power.
4 mins 30 secs > stir gently & re-cover > 2 mins 30 secs
Rest for 1 min and stir well before serving. Ensure the food is piping hot before serving.

Steam may be released when removing film lid.