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Purple Carrot

Lumache Bolognese

with Pesto & Roasted Butternut Squash

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Sometimes you just want a delicious bowl of pasta. And we can help you with that. For this meal we create a delicious veggie-based bolognese with carrots, garlic, mushrooms, cauliflower, and rosemary. Then we pair that with lumache pasta and ratatouille, which is a delicious blend of stewed vegetables.

Heat it up in the microwave
Pull back the film about 1 inch and heat meal on high for 2 minutes.* Let it sit for 2 minutes, peel off film, stir, and dig in! And please be careful, the bowl might be hot.

*Make sure to cook this meal until the internal temperature is 165 degrees to ensure food quality and safety are spot-on. Microwave directions are based on preparation in a 1100-watt microwave; if necessary, continue heating the meal in 30-second intervals until fully heated.

Butternut Squash, Crushed Tomatoes (fresh tomatoes, salt), Lumache Pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid), Water, Basil Pesto [basil, expeller-pressed non-gmo canola oil, pumpkin seed, almonds, extra virgin olive oil, garlic, inactive nutritional yeast (dried yeast, niacin (vitamin B3), pyridoxine hydrochloride (vitamin B6), riboflavin (vitamin B2), thiamin hydrochloride (vitamin B1), folic acid, vitamin B12), organic vinegar, salt, black pepper], Oyster Mushrooms, Cauliflower, Shallots, White Miso [filtered water, soybeans (non-genetically modified), rice, sea salt, alcohol], Carrots, Garlic, 100% Extra Virgin Olive Oil, Salt, Rosemary, Red Crushed Pepper.
Allergens: soy, tree nut (almond), wheat