Gluten-free paleo penne pasta made with plantain flour and free-range eggs. This speciality pasta is high in protein and resistant starch and free from most allergens, making it suitable for a wide range of diets. Great tasting with the texture of traditional pasta, it is a healthy, lower-carb alternative to your favourite comfort food.
Cooking recommendation:
In a saucepan, place the pasta in boiling water for 8-10 minutes then strain.
Plantain flour, tapioca starch, sesame seed flour, egg.
| Average Nutrition per 100g | |
| Energy | 1417kJ / 338kcal |
| Fat | 12.7g |
| - of which saturates | 7.0g |
| Carbohydrates | 38.3g |
| - of which sugar | 0.2g |
| Protein | 14g |
| Salt | 0.1g |