Gluten-Free Pasta Bolognese
We’ve gone gluten-free with our classic Italian pasta bolognese recipe. Every bit as tasty as the original, this is a must-have for every student in the cupboard. You’ll create your own tomato and beef ragu sauce which is served with gluten-free pasta and topped with cheese. Now, even more students can enjoy this student essential!
Cooking Time: 35 mins
Cooking Level: Easy
Special Equipment: None
What you’ll need: Sugar, vegetable oil
40g protein, 81g carbohydrates, 7g fat, 645 calories
*Values stated are per portion. Gastrostudent’s macros and nutritional information only applies to ingredients which are supplied by Gastrostudent. The cooking process and additional ingredients which are added, including “what you’ll need” items will affect these total values.
Ingredients in your box
(Gluten-Free Pasta) Cornflour, Rice Flour, Water, Emulsifier (Mono- and Diglycerides of Fatty Acids)
(Italian Grated Cheese) Medium Fat Hard Cheese (Milk), Preservative: Lysozyme (Egg)
(Chopped Tomatoes) Tomatoes, Tomato Juice, Acidity Regulator: Citric Acid
(Italian Herbs) Sesame Seeds, Salt, Basil, Parsley, Oregano, Garlic, Black Pepper, Onion, Sage, Thyme, Bay Leaves, Rosemary
(Beef Stock Cube) Salt, Palm Fat, Maltodextrin, Maize Starch, Beef Fat (4%), Beef Extract (4%), Sugar, Yeast Extract, Caramelised Sugar Syrup, Flavouring, Carrot Powder, Roasted Onion Powder, Celery Seeds, Garlic Powder, Dried Parsley, Dried Lovage.
(Tomato Ketchup) Water, Tomato Paste, Sugar, Dextrose, Vinegar, Thickener (Modified Maize Starch), Salt, Stabilizer (Xanthan Gum), Paprika Powder, Preservative (Potassium Sorbate), Onion Powder, Garlic Powder, Spice and Herb Extracts (Contains Celery).
For allergens, see ingredients in BOLD. Celery, milk, egg, celery, sesame. In addition to the recipe specific allergen information provided, due to production and packing methods Gastrostudent boxes may also contain low levels of the following allergens: cereals containing gluten, crustaceans, eggs, fish, peanuts, soya, milk, nuts (almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia nuts), celery, sesame, sulphur dioxide and sulphites, lupin, molluscs, mustard.
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