Mushroom Ragu Farfalle

Almond Pesto &

Mushroom Ragu Farfalle

An earthy, rich pasta loaded with roasted mushrooms, asparagus and a nutty pesto.

This savory, crave-worthy vegetarian dish gets an extra punch of protein from legume pasta that will fuel you through your next backcountry adventure. It has an earthy meatiness that comes from cremini mushrooms roasted with extra virgin olive oil and thyme and a nuttiness from the toasted almonds. This, along with fresh basil and parsley in the light pesto sauce, give this dish a nice balance of heartiness and freshness.

price
$ 13.50 

Currently, we can only ship our meals within Montana. When that changes, we will let you know.

ingredients

Cremini Mushroom, Protein Plus Pasta (semolina wheat flour, legume & grain flour [lentils, chickpeas, flaxseed, barley, oats, spelt, egg whites], durum wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), Asparagus, Onion, Heavy Cream, Vegetable Stock (carrot, onion, cabbage, sunflower oil, tomato paste, leeks, spices), Green Bell Pepper, Spinach, Almond, Basil, Parsley, Parmesan, Olive Oil, Garlic, Salt, Lemon Juice, Chives, Black Peppercorn, Lemon Zest, Thyme, Chili Flake. Contains: milk, wheat.

nutrition

Serving size 1 pouch (170g)

Calories: 770

Total fat 32g (41%)

Saturated Fat 15g (75%)

Trans Fat 0g

Cholesterol 76mg (25%)

Sodium 1094mg (48%)

Total Carbohydrate 102g (37%)

Dietary Fiber 16g (57%)

Total Sugar 18g (Includes 0g Added Sugars)

Protein 35g (70%)

Vitamin D 0mcg (0%)

Calcium 372mg (29%)

Iron 10mg (56%)

Potassium 1972mg (42%)

instructions

  • Open bag and remove oxygen absorber.
  • Add boiling water to the fill line.
  • Stir and reseal for 12-15 minutes.
  • Open, stir, check hydration and add more water if needed. Seal another five minutes.
  • Use good judgment to decide readiness.
  • Dig in.

Cremini Mushroom, Protein Plus Pasta (semolina wheat flour, legume & grain flour [lentils, chickpeas, flaxseed, barley, oats, spelt, egg whites], durum wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), Asparagus, Onion, Heavy Cream, Vegetable Stock (carrot, onion, cabbage, sunflower oil, tomato paste, leeks, spices), Green Bell Pepper, Spinach, Almond, Basil, Parsley, Parmesan, Olive Oil, Garlic, Salt, Lemon Juice, Chives, Black Peppercorn, Lemon Zest, Thyme, Chili Flake. Contains: milk, wheat.

Serving size 1 pouch (170g)

Calories: 770

Total fat 32g (41%)

Saturated Fat 15g (75%)

Trans Fat 0g

Cholesterol 76mg (25%)

Sodium 1094mg (48%)

Total Carbohydrate 102g (37%)

Dietary Fiber 16g (57%)

Total Sugar 18g (Includes 0g Added Sugars)

Protein 35g (70%)

Vitamin D 0mcg (0%)

Calcium 372mg (29%)

Iron 10mg (56%)

Potassium 1972mg (42%)

  • Open bag and remove oxygen absorber.
  • Add boiling water to the fill line.
  • Stir and reseal for 12-15 minutes.
  • Open, stir, check hydration and add more water if needed. Seal another five minutes.
  • Use good judgment to decide readiness.
  • Dig in.

what people are saying

"I ate the vegetarian farfalle on a cold, wet camping trip and it made me forget how miserable I was! It’s a hearty, delicious camping meal that tastes like real food and not the usual backpacker’s dust-in-a-bag."

Brian

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