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Vegetarian • Gluten free • Serves 6

Produce

75 g Curly kale
8 cloves Garlic
1 Onion
5 Portobellos
1/2 tsp Thyme, dried
1 400g tin Tomatoes

Pasta & Grains

300 g Quinoa

Baking & Spices

1 Black pepper
1 Salt

Oils & Vinegars

1 tbsp Olive oil

Dairy

150 g Cheese, grated
50 g Parmesan-style cheese, vegetarian grated
125 g Ricotta cheese
100 ml Single cream

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