Quick Korean Inspired Lamb Rigatoni
with Mushrooms and Cheese
The popular Korean condiment gochujang contains chillies, fermented soybeans and glutinous rice which give it its savoury-sweet flavour. This Quick Korean Inspired Lamb Rigatoni is ready in less than 25 minutes but still full of flavour.
The quantities provided above are averages only.
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
2 unit(s)
Garlic Clove
200 grams
Lamb Mince
80 grams
Sliced Mushrooms
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
50 grams
Gochujang Paste
(Contains Soya)
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) While it boils, peel and grate the garlic (or use a garlic press).
a) Heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the lamb mince and mushrooms. Cook until browned, 6-7 mins.
c) Use spoon to break the mince up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) Meanwhile, pour the boiled water into a large saucepan with 1/2 tsp salt and bring back to the boil.
b) When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) Add the garlic, gochujang paste (add less if you'd prefer things milder) and tomato puree to the mince. Stir-fry until fragrant, 1 min.
a) Stir the chicken stock paste, creme fraiche, sugar and water for the sauce (see pantry for both amounts) into the frying pan.
b) Simmer until thickened slightly, 3-4 mins.
c) Stir the cooked pasta through the sauce until well combined. Taste the sauce and season with salt and pepper if needed.
a) Share the lamb rigatoni between your bowls.
b) Sprinkle over the hard Italian style cheese to finish.
Enjoy!
