Speedy Rosemary Lamb and Mushroom Rigatoni
with Creamy Tomato Sauce, Bell Pepper and Cheese
Perfect for a midweek meal, this Speedy Rosemary Lamb and Mushroom Rigatoni can be on your table in less than 25 minutes. A quicker version of the Sicilian lamb and mushroom ragù, it's still full of flavour. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
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
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
2 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
(May contain Celery)
200 grams
Lamb Mince
80 grams
Sliced Mushrooms
30 grams
Tomato Puree
1 sachet(s)
Dried Rosemary
75 grams
Creme Fraiche
(Contains Milk)
28 grams
Red Wine Stock Paste
(Contains Sulphites)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle. Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.
b) 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) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Halve the bell pepper and discard the core and seeds. Slice into thin strips.
c) Heat a drizzle of oil in a large frying pan on medium-high heat.
a) Once hot, add the lamb mince and sliced pepper to the pan. Fry until browned, 5-6 mins. Use spoon to break it up as it cooks, then drain and discard any excess fat.
b) 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.
c) Add the sliced mushrooms and stir-fry until golden, 3-4 mins.
a) Add the garlic, tomato puree and dried rosemary to the pan. Cook, stirring, for 1-2 mins.
b) Stir in the creme fraiche, red wine stock paste and water for the sauce (see pantry for amount).
c) Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins.
a) Once the sauce has thickened, stir in the hard Italian style cheese. Add a splash of water if you feel it needs it.
b) Taste and add salt and pepper if needed.
a) Add the cooked pasta to the sauce and stir to combine.
b) Spoon the lamb rigatoni into your bowls.
Enjoy!
