Creamy Lamb and Harissa Rigatoni
with Chestnut Mushrooms, Baby Spinach and Cheese
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)
125 grams
Chestnut Mushrooms
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
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
Nutritional information
Utensils
Instructions
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.
a) Thinly slice the mushrooms.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once the pan is hot, add the lamb mince and mushrooms and cook until the mince has browned, 5-6 mins.
d) 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.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
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.
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.
a) Share the creamy harissa and lamb pasta between youre serving bowls.
Enjoy!
