There are evenings during the week when you just fancy something a bit more special. That's why we created Birds Eye Inspirations; a collection of mouth-watering dishes made with only the freshest, finest ingredients. We've partnered scrumptious ribbons of fresh egg pasta in a light creamy sauce with the earthy richness of porcini and champignon mushrooms. After all, the weekend is in sight - you deserve a bit of a treat.
Preparation
Tastiest when PAN COOKED STRAIGHT FROM THE FREEZER.
Pan Cook - From Frozen
- Empty the contents of the bag into a wok or non-stick pan [approx. 24cm diameter].
- Add 2-3 tablespoons of water and heat on a high setting until the sauce starts to melt.
- Simmer gently on a low to medium heat for 7-8 mins, stirring regularly until the preferred sauce consistency is reached.
- Serve and enjoy!
Please ensure food is cooked until piping hot. These instructions are guidelines only. Do NOT refreeze after defrosting.
Storage Instructions
Store in a freezer at -18°C or cooler.
Ingredient Declaration
Cooked Tagliatelle Pasta (41%) (Durum Wheat Semolina, Water, Egg, Sunflower Oil, Salt)
Please, check the ingredients and nutritional values for possible changes on the packaging. Allergens are highlighted in the ingredient list.
Allergen information
For allergens see ingredients in bold
Other
Cooked tagliatelle egg pasta with mushrooms and creamy cheese sauce. Made in Germany.
Nutritional Information - Adult
Nutritional Information Per Serving
Nutritional Information Per 100g
Energy
kJ
2518
kJ
704
kJ
Energy
kcal
602
kcal
168
kcal
Carbohydrate
65
g
18
g
Carbohydrate of which
Sugars
6.7
g
1.9
g
Fibre
Dietary
6.4
g
1.8
g
Protein
6.4
g
4.7
g
Salt
2.3
g
0.65
g
Fat
29
g
8.2
g
Fat of which
Saturates
11
g
3.0
g
Nutrition & Reference Intakes Information
Per meal (350g) pan cooked provides:
Reference intake of an average adult (8400kJ / 2000kcal)
Typical values per 100g: Energy 704kJ / 168kcal