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Lamb and Mushroom Rigatoni

Lamb and Mushroom Rigatoni

with a Creme Fraiche Sauce

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Looking for a quick and tasty midweek dinner option? Try cooking up our Lamb & Mushroom Rigatoni in just 20 minutes for a delicious and speedy meal.

Allergens:Cereals containing GlutenSulphitesMilkEgg

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 grams

Wheat Rigatoni Pasta

(ContainsCereals containing Gluten)

1 clove


150 grams

Chestnut Mushrooms

½ bunch(es)


200 grams

Lamb Mince

1 pack(s)

Red Wine Vinegar


150 grams

Creme Fraiche


1 sachet

Chicken Stock Powder

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3516 kJ
Energy (kcal)840 kcal
Fat42.3 g
of which saturates20.6 g
Carbohydrate81.6 g
of which sugars5.8 g
Protein42.9 g
Salt1.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Cutting board
Frying Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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a) Bring a large saucepan of water to the boil with 1/2 tsp of salt for the pasta. When boiling add the rigatoni and cook until tender, 12 mins. b) 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). Thinly slice the mushrooms. Pick the rosemary leaves from their stalks and finely chop (discard the stalks).


a) Pop a large frying pan on medium high heat (no oil). When hot, add the lamb mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. b) 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. Then stir in the creme fraiche, stock powder and water (see ingredients for amount).TIP: Add a splash of water if it gets too thick.


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


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