Creamy Lamb and Harissa Rigatoni
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Creamy Lamb and Harissa Rigatoni

with Baby Spinach and Cheese

Tags:
Quick
Allergens:
Cereals containing gluten
Milk
Sulphites
Egg

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.

Preparation Time20 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

200 grams

Lamb Mince

2 unit(s)

Garlic Clove

75 grams

Creme Fraiche

(Contains Milk)

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains Sulphites)

40 grams

Baby Spinach

50 grams

Harissa Paste

(Contains Sulphites)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)3489 kJ
Energy (kcal)834 kcal
Fat37.3 g
of which saturates16.4 g
Carbohydrate86.8 g
of which sugars16.7 g
Protein37.6 g
Salt3.13 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Colander
Large Saucepan
Large Frying Pan
Grater

Instructions

1

a) Bring a large saucepan of water to the boil with 0.5 tsp salt for the rigatoni.

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.

2

a) Heat a large frying pan on medium-high heat (no oil).

b) Once the pan is hot, add the lamb mince and cook until browned, 5-6 mins.

c) Use spoon to break it 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. The mince is cooked when no longer pink in the middle.

3

a) Meanwhile, peel and grate the garlic (or use a garlic press).

4

a) Add the garlic to the lamb and fry until fragrant, 1 min.

b) Stir in the creme fraiche, passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts).

c) Bring to a boil, then reduce the heat and simmer until thickened, 5-6 mins.

5

a) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir in the harissa paste and the cheese until melted.

c) Add the cooked pasta to the sauce.

d) Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

6

a) Share the creamy harissa and lamb pasta between youre serving bowls.

Enjoy!