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Pasta Alfredo

Pasta Alfredo

Pasta (wheat flour, niacin, ferrous sulfate (iron), thiamin mononitrate, riboflavin and folic acid), Coconut Oil, Maltodextrin, Corn Starch, Cheddar Cheese (pasteurized milk, salt, cheese cultures, enzymes), Whey, Sea Salt, Garlic, Onion, Sodium Caseinate, Maltodextrin, Butter (cream, water, salt), Parsley, Non Fat Milk, Yeast Extract, Butter Milk, Spice, Dried Cane Syrup, Silicon Dioxide, Natural Parmesan Cheese Flavor, Mono & Diglycerides, High Oleic Acid Sunflower Oil, Disodium Phosphate, Carrot, Natural Flavor, Tocopherols, Ascorbyl Palmitate.
****REMOVE OXYGEN ABSORBER AND DISCARD PRIOR TO COOKING****4 servings – Bring 6 cups water to boil. Slowly whisk in entire package. Reduce heat to a medium boil. Cook for 12-15 minutes. Remove from heat let sit 3-5 minutes.
2 servings – Bring 3 cups water to boil. Shake unopened pouch, then slowly whisk in 1/2 of the package. Reduce heat to a medium boil. Cook for 12-15 minutes. Remove from heat let sit 3-5 minutes.

Wheat, Milk. This product is produced on equipment that also processes products containing Egg, Soy, Milk, Tree Nuts and Peanut.
  • Pouch Makes 6 Prepared Cups
  • Net Weights 4 serv. = 13.6 ounces
  • 386 grams
  • Non-GMO
  • Vegetarian
  • Uses Sea Salt
  • No Trans Fats
  • Low Cholesterol
  • NO Soy


En Francais:

Pâtes Alfredo : Pâtes (farine de blé, niacine, sulfate de fer, mononitrate de thiamine, riboflavine et acide folique), Huile de noix de coco, Maltodextrine, Amidon de maïs, Fromage Cheddar (lait pasteurisé, sel, cultures bactériennes, enzymes), Lactosérum, Sel marin, Ail, Oignon, Caséinate de sodium, Maltodextrine, Beurre (crème, eau, sel), Persil, Lait écrémé, Extrait de levure autolysée, Babeurre, Épice, Sirop de canne à sucre séché, Dioxyde de silicium, Arôme naturel de fromage Parmesan, Mono et diglycérides, Huile de tournesol, Hydrogénophosphate de sodium, Carotte, Arôme naturel, Tocophérols, Palmitate d’ascorbyle.

Contient: lait, blé. Peut contenir des œufs, au soja, lait, noix, arachides et les sulfites.


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