Chickapea Pasta Chickapea Pasta Organic Lentil Spirals & Cheese Classic Cheddar

170 g

$5.26

Chickapea Pasta

Chickapea Pasta Organic Lentil Spirals & Cheese Classic Cheddar

170 g
Chickapea Pasta Organic Lentil Spirals and Cheese Classic Cheddar is rated 5.0 out of 5 by 1.
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$5.26

Discontinued
+
Description
Simple, real ingredients. Simple, quick preparation. Life is busy and sometimes complicated, but mealtime doesn’t have to be. Chickapea Mac & Cheese pairs their simple, two-ingredient pasta with a clean, organic cheese sauce for an easy, nutritious meal the whole family will enjoy.

Chickapea Mac & Cheese is not just better for you, it’s actually good for you!
Yes, Chickapea Mac & Cheese actually tastes good! It’s creamy, cheesy, easy peasy – everything you love in a good mac & cheese, without the weird, unpronounceable ingredients or carb crash.

With 19g of protein and 8g of fibre per serving, it’s a complete and healthy meal. No longer do you need to sacrifice your health or feel guilty for enjoying your favourite comfort food. Go ahead, eat the whole box!

Features:
  • Simple & Quick
  • Nutritious & Delicious
  • 19g of protein per serving
  • 8g of fibre per serving
  • Pasta - only 2 ingredients!
  • Real Organic Cheese!

Ingredients:

Pasta:
Organic Chickpea Flour, Organic red Lentil Flour

Organic Cheddar Seasoning: Organic Cheddar Cheese, Organic Milk, Cultures, Salt, Enzymes, disodium phosphate, Organic Whey, Organic Buttermilk, Organic Nonfat Milk, Salt, Organic annatto extract.

Contains Milk & Cheese.

Made in a facility free of crustaceans & shell fish, gluten, egg, nuts, soy, peanuts, fish, mustard, celery.


Highlights
Natural product Organic product Kosher product Non-GMO product Peanut Free Facility product Canadian product

Rated 5 out of 5 by from These are so good! I rinse them after cooking and after adding the powdered cheese and almond milk, stick it back on the stove making the cheese sauce warm and creamy. Even my husband loved it! Plus I feel good about how healthy they are.
Date published: 2018-08-06
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