Lamb Pastitsio Style Pasta
with Oregano, Spinach and Creme Fraiche
Dreaming of sandy shores and blue skies? This Lamb Pastitsio Style Pasta with Oregano, Spinach and Creme Fraiche nods to the sunshine flavours of Greece. Combining a deliciously creamy sauce with herby lamb, it’s a perfect family dish for summer evenings.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
200
Lamb Mince
1
Red Onion
1
Garlic Clove
1
Dried Oregano
25
Panko Breadcrumbs
(Contains Cereals containing gluten)
1
Tomato Passata
28
Red Wine Stock Paste
(Contains Sulphites)
40
Baby Spinach
180
Macaroni
(Contains Cereals containing gluten May contain Soya)
150
Creme Fraiche
(Contains Milk)
Not included in your delivery
150
Water for the Sauce
100
Reserved Pasta Water
Nutritional information
Utensils
Instructions
Heat a large frying pan on medium-high heat (no oil).
Once hot, add the lamb mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
Meanwhile, halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press).
Once browned, drain and discard any excess fat from the lamb, then add the onion. Stir together and cook until soft, 4-5 mins.
Stir in the garlic and half the dried oregano. Cook, stirring, until fragrant, 1-2 mins. IMPORTANT: The lamb is cooked when no longer pink in the middle.
In a small bowl, mix the remaining dried oregano with the panko breadcrumbs and a drizzle of oil.
Season with salt and pepper. Set the crumb aside.
Put a large saucepan of water with 1/2 tsp salt on to boil for the pasta.
Meanwhile, stir the passata, red wine stock paste and water for the sauce (see pantry for amount) into the lamb.
Bring to the boil, then lower the heat. Simmer until the sauce has thickened and reduced by half, 12-15 mins.
After 10 mins, stir in the spinach a handful at a time and cook until wilted and piping hot.
Preheat your grill to high.
While the sauce simmers, add the pasta to your pan of boiling water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, reserve some pasta water (see pantry for amount), then drain in a colander.
Pop back in the pan, drizzle with oil and stir through to stop it sticking together.
Stir the creme fraiche and reserved pasta water into the pan of cooked pasta. Season with salt and pepper, then pop on medium-high heat, stirring gently, to warm through, 1-2 mins.
Spoon the lamb mixture into an ovenproof dish, then top with the creamy pasta. Sprinkle over the crumb and grill until golden brown, 2-3 mins.
Allow your pastitsio style pasta to stand for a couple of mins before sharing between your bowls.
Enjoy!
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