Seasonal Special with Squash and Aubergine. Inspired by the change in season and the nights drawing in, we’ve created our first Seasonal Special for September and October featuring conchiglie pasta in a creamy squash sauce, topped with pan-fried aubergine chunks. The pasta shells are perfect little boats for carrying the sauce from plate to mouth…
Your gorgeous moreish pasta dish is accompanied by a deli-pot of courgette, peppers, and green lentils. The deli-pot contents come dressed in a lemon and extra virgin olive oil dressing. Of course, fresh home-grown herbs feature.
On the side, you’ll get some chunks of homemade garlic bread… just to give you the whole range of textures to enjoy.
So, you’ll get a box of hot pasta in sauce, a deli-pot side dish, a portion pot of dressing and hot garlic bread. We’re sure you know how best to layer it all up in a bowl…
Options: with gluten or gluten-free
Not suitable for home freezing.
Reheating instructions: decant into suitable cookware; a microwave would be best but a hob will do it if you loosen it up with your favourite plant milk. Just go easy and be gentle with it so the pasta doesn’t fall apart. The garlic bread loves a reheat in an oven on 180 degrees for 10-15 minutes; a preheated oven tray will make the job quicker.