Lamb and Mushroom Rigatoni

Name: Lamb and Mushroom Rigatoni with a Creme Fraiche Sauce
Total time: 20 min
Yield: 2
Cuisine: British
Ingredients: 1 Chicken Stock Powder; 200 Rigatoni Pasta; 12 Red Wine Vinegar; 200 Lamb Mince; 150 Chestnut Mushrooms; 1 Garlic Clove**; 150 Creme Fraiche; 40 Grated Hard Italian Style Cheese; ½ Rosemary

with a Creme Fraiche Sauce

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Tags:

Rapid

Allergens:

Sulphites

•Milk

•Egg

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.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Chicken Stock Powder

200

Rigatoni Pasta

Red Wine Vinegar

(Contains: Sulphites)

200

Lamb Mince

150

Chestnut Mushrooms

Garlic Clove**

150

Creme Fraiche

(Contains: Milk)

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Rosemary

Nutritional information

Energy (kcal)517 kcal

Energy (kJ)2162 kJ

Fat42.7 g

of which saturates26 g

Carbohydrate6.7 g

of which sugars2.7 g

Protein29 g

Salt0.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Colander

•Chopping Board

•Garlic Press

•Grater

•Knife

•Sautépan or large frying pan

•Plate

Instructions

a) Bring a large saucepan of water to the boil with 0.5 tsp of salt for the pasta. b) When boiling add the rigatoni (see ingredients for amount) and cook until tender, 12 mins. c) Once cooked, drain in a colander, pop back in the pan and drizzle with olive oil so it doesn't stick together.

a) Meanwhile, peel and grate the garlic (or use a garlic press). b) Thinly slice the mushrooms. c) Pick the rosemary leaves from their stalks (see ingredients for amount) and finely chop (discard the stalks).

a) Pop a large frying pan on medium high heat (no oil). b) When hot, add the lamb mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. c) TIP: Drain away any excess fat.d) Once browned, add the mushrooms, stir together and cook until browned, 3-4 mins more.

a) Add the garlic and rosemary and stir though, cook for 1-2 mins more.b) Add the vinegar to the pan and allow it to evaporate, 1-2 mins.c) Stir in the creme fraiche, stock powder and water (see ingredients for amount) and bring to the boil. d) Lower the heat and simmer for 2-3 mins. TIP: Add a splash more water if the sauce is a bit thick.

a) While the sauce simmers for 2-3mins have a quick tidy.b) Once the sauce is ready, stir in half the grated hard Italian cheese.c) Taste and add salt and pepper if you feel it needs it.

a) Once everything is cooked, add the pasta to the sauce and stir to combine. a) Divide the pasta among plates and sprinkle on the remaining hard Italian cheese. Enjoy!