Healthy Generation PASTA Junior gluten-free rice pasta with kelp and vegetables.

How to use:

• Tomato sauce: toss cooked pasta with sauce and basil before serving.
• Pesto: mix into drained pasta, loosening with a little cooking water if needed.
• Mushroom sauce: combine with cooked mushrooms and a dairy or plant-based cream base.
• Vegetable salad: cool cooked pasta and add vegetables and dressing.
• Pasta bake: combine with sauce and vegetables following a recipe, allowing for further cooking.

Tip: Cook to the desired texture following the instructions for the specific pack. Have the sauce ready to combine immediately after draining.

Ingredients: Rice flour, amaranth flour, buckwheat flour, dried tomato powder, dried green onion, kelp powder, paprika, vitamin D3, calcium, drinking water.

Preparation: Add 100 g of pasta to 0.5 l of salted boiling water. Add oil if desired. Cook for 5–7 minutes until ready.

Nutrition per 100 g:
Protein: 7.4 g.
Fat: 1 g.
Carbohydrates: 78.6 g.
Energy: 352 kcal / 1476 kJ.
Saturated fatty acids: 0.3 g.
Sugars: 0.4 g.
Salt: 0.01 g.