Classico Mushroom Alfredo Spaghetti Pasta Sauce has 60 calories per 60 ml serve. See Classico Mushroom Alfredo Spaghetti Pasta Sauce's Nutrition Facts panel below for carbs, protein, and other nutrients:
Nutrition Facts
Amount Per Selected Weight
-
Calories
100
-
Total Fat (g)
7 -
Saturated Fat (g)
4 -
Kilojoules
418 -
Sodium (mg)
533 -
Alcohol (g)
0 -
Cholesterol (mg)
58 -
Total Carbohydrate (g)
5 -
Dietary Fiber (g)
0 -
Sugars (g)
2 -
Protein (g)
3
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Food Details
There are 100 calories (418 kilojoules), 7g fat, 5g carbohydrates, and 3 grams of protien in 100g of Classico Mushroom Alfredo Spaghetti Pasta Sauce.
Classico Mushroom Alfredo Spaghetti Pasta Sauce Ingredients
Water, Cream, Mushrooms, Parmesan Cheese (milk), Enzyme Modified Egg Yolks, Modified Cornstarch, Butter, Sugar, Salt, Whey Protein Concentrate, Xanthan Gum, Gum Arabic, Lactic Acid, Black Pepper, Natural Flavour, Citric Acid, Ascorbic Acid, Sodium Phosphate.
Other Food Information
In Tuscany, gathering mushrooms along the Apuan Alps is a seasonal tradition. Inspired by this region, Classico Mushroom Alfredo Pasta Sauce is a rich, rustic Alfredo sauce made with premium quality mushrooms, aged parmesan and fresh cream. At Classico, we have been crafting Italian-inspired pasta sauces for more than 25 years. We use the finest ingredients including vine-ripened tomatoes, aromatic cheese and olive oil, and we select the best herbs and spices to complement each distinct flavor. These ingredients are combined using time-honoured recipes to create a just-like-homemade taste that you have come to enjoy and expect from Classico. We make it like you’d make it.
- The finest ingredients including vine-ripened tomatoes, aromatic cheese and olive oil,with the selection of the best herbs and spices to complement each distinct flavour
- Time-honoured recipes to create a just-like-homemade taste that you have come to enjoy and expect from Classico
- Inspired by unique culinary traditions and local ingredients across various regions of Italy
- Gluten-free
- Gluten free
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