-20%

RANA LINGUINE MUSHROOM 407G

23669044

Linguini with mushrooms. Fresh egg pasta (24%) with mushroom sauce (74%) and Parmigiano Reggiano cheese dressing (2%)

Store	Stock
Makedonitissa	Low stock
Latsia	Low stock
Aglantzia	Low stock
Ayios Andreas	Low stock
Mesa Geitonia	Out of stock
Germasogeia	Low stock
Lakatamia	Low stock
Faneromeni Larnaca	In stock
Strovolos	Low stock
Mesa Geitonia	Out of stock
Germasogeia	Low stock
Lakatamia	Low stock

Details Nutrition Ingredients Cooking Instructions

Country Of Origin	Italy
Brand	Rana
Storage	Keep refrigerated at + 4/6°C. Once opened, keep individual pouches refrigerated and cook with the rest of the components and consume within 1 day of opening. Do not exceed the use by date.
Important Notice	While every care has been taken to ensure product information is correct, food products are constantly reformulated, so ingredients, nutritional content and allergens may change. You should always read the product label before consuming or using it and do not rely solely on the information provided on the website. Although product information is regularly updated, foodhaus cannot be held responsible for any incorrect information

Energy Kj	508j
Energy kcal	121kcal
Fat	4,3g
of which saturates	2,5g
Carbohydrates	15g
of which sugars	0,9g
Dietary fibers	3,3g
Protein	3,9g
Salt	0,7g

Ingredients	Champignon mushroom 32% (Agaricus bisporus), water, cream (from milk), onion, Nameko mushrooms 4% (Pholiota nameko), corn fibre, porcini mushroom 3% (Boletus edulis and its group), corn starch, natural flavourings (contain wheat), grated cheese (from milk) 0.5%, salt, garlic 0.3%. Fresh egg pasta 100g. Ingredients: Durum wheat semolina, eggs 18%, water. Parmigiano Reggiano cheese. 7g .Ingredients: Ingredients: milk, salt, rennet
Allergy Info	ALLERGENS: see ingredients in bold. May contain nuts, fish, crustaceans, molluscs, mustard, soybeans, celery

Ingredients

Champignon mushroom 32% (Agaricus bisporus), water, cream (from milk), onion, Nameko mushrooms 4% (Pholiota nameko), corn fibre, porcini mushroom 3% (Boletus edulis and its group), corn starch, natural flavourings (contain wheat), grated cheese (from milk) 0.5%, salt, garlic 0.3%. Fresh egg pasta 100g. Ingredients: Durum wheat semolina, eggs 18%, water. Parmigiano Reggiano cheese. 7g .Ingredients: Ingredients: milk, salt, rennet

Allergy Info

ALLERGENS: see ingredients in bold. May contain nuts, fish, crustaceans, molluscs, mustard, soybeans, celery

Prepare Use	MICROWAVE PREPARATION: 1. Open the pastry bag and place it in the tray. 2.Shake the sauce bag, open it and pour it over the pasta, covering it completely. 3.Place the covered tray in the microwave (with a suitable lid, with paper towels or with its own paper container) and cook at 750W for 5 minutes, or at 900-1000W for 4½ minutes 4. Remove the bowl from the microwave using kitchen gloves, as it will be very hot. Allow to rest for 1 minute, stir and garnish with cheese. PAN PREPARATION 1. Shake the sauce packet and pour it into the frying pan over medium heat until it comes to the boil. 2. Add the pasta to the pan, mix evenly with the sauce. Bring back to the boil. 3. Put a lid on and cook over a medium heat for 3 minutes, stirring halfway through cooking. 4. Serve and garnish with cheese.

Prepare Use

MICROWAVE PREPARATION: 1. Open the pastry bag and place it in the tray. 2.Shake the sauce bag, open it and pour it over the pasta, covering it completely. 3.Place the covered tray in the microwave (with a suitable lid, with paper towels or with its own paper container) and cook at 750W for 5 minutes, or at 900-1000W for 4½ minutes 4. Remove the bowl from the microwave using kitchen gloves, as it will be very hot. Allow to rest for 1 minute, stir and garnish with cheese. PAN PREPARATION 1. Shake the sauce packet and pour it into the frying pan over medium heat until it comes to the boil. 2. Add the pasta to the pan, mix evenly with the sauce. Bring back to the boil. 3. Put a lid on and cook over a medium heat for 3 minutes, stirring halfway through cooking. 4. Serve and garnish with cheese.